Toor Dal - 2 tsp
Black Pepper- ½ tsp
Cumin- ½ tsp
Asafoetida- ½ pinch
Salt- to taste
Coriander Leaves - Few
Turmeric Powder- ½ tsp
Ghee- 1 tsp
Mustard- ½ tsp
Curry Leaves- Few
Add chop green chillies, tomato, gooseberries, required water and grind them to a fine paste.
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add toor dal, black pepper and cumin to the inner cooking pot. Dry roast the ingredients for few mins. Press cancel to stop sauté.
Transfer the contents to a bowl and allow it to cool. Once done powder them using a blender. Keep it aside.
Press sauté mode. To the inner cooking pot add ghee and allow it to melt. Further add mustard, asafoetida, red chillies, curry leaves and let it splitter.
Next add the ground gooseberry paste, desired water, salt, turmeric and powdered masala.
Stir well. Press cancel to stop sauté.
Place the closing lid over the top, Turn and place the Pointer in ‘Close’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Press the ‘Sambhar’ pre-set menu button in the ROBOCOOK and select Quick. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 5 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 the methods
Now TWIST and Open the cooker. Switch to Keep warm or Off mode.
Finally give a quick stir and garnish with coriander leaves.
Serve Nellikai Rasam with steamed rice.