Gingelly oil - 2tbsp
Jeera – 1tsp
Pepper – 1tsp
Onion -2 no (slice)
Tomato – 2no ( slice)
Green chili -5no
Turmeric powder -1/2 tsp
Chilli powder -1/2tsp
Coriander powder – 3tsp
Drumstick – 4no
Spilt moong dal – 1tbsp
Garam masala powder – 1/4tsp
Salt – to taste
Curry leaf – 1 spring
Coriander stem – ½ hand full
- Cut the drumstick into 1/3 and slit it into half. Slice onion, tomato, and slit green chili.
- Connect the power cord to ROBOCOOK and switch the ‘ON’ button. Press the Sauté́ Button in the front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
- Add oil to the inner cooking pot and let it warm a bit. Then add jeera, pepper, bay leaf, and saute well. Then add sliced onion and sauté for 1 minute.
- Add ginger-garlic paste, tomato and cook for a minute. Now add dal, turmeric powder, Chilli powder, Coriander powder, drumstick, salt, and continue to saute well.
- Add a minimum of 1 liter of water and stir well. Then add coriander stem, curry leaves, and mix well. Press cancel to stop saute.
- Place the closing lid over the top, Turn and place the Pointer in the ‘CLOSE’ Position. Ensure the lid is firmly closed and the Pressure release button should be in ‘DOWN’ Position.
- Press the ‘Sambhar’ pre-set menu button in the ROBOCOOK and select Medium. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
- After Pre-Cooking is done the cooking countdown will appear and starts down from 8 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
- Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both methods
- Now TWIST and Open the cooker. Switch to Keep warm or Off mode. Mash the drumstick and strain the soup. Check the seasoning, garnish with some chopped coriander leaves.
- Serve Iron-rich Murungai Kai soup hot