Caraway Leaves/ Omavalli Leaves/ Ajwain Leaves - few
Toor Dal - 2 tsp
Black Pepper- 1 tsp
Cumin- ½ tsp
Turmeric Powder- ½ tsp
Asafoetida- ½ tsp
Ghee- 1 tsp
Salt- To Taste
Mustard- ½ tsp
Curry Leaves- few
Coriander Leaves- few
Wash and chop the omavalli leaves. Add the omavalli leaves, tomatoes to a blender and make puree out of it.
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 ghee to the inner cooking pot and allow it to melt. Add toor dal, black pepper and cumin. Roast until it turns golden brown. Press cancel to stop sauté.
Transfer the contents to a bowl and allow it to cool. Later grind them to powder using a blender. Keep aside. Press sauté mode.
To the inner pot add some more ghee and allow it to melt.. Add mustard, curry leaves and let it splitter. Next add the powdered mixture, water and the ground paste.
Add salt, asafoetida, turmeric powder and give it a mix. 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 garnish with coriander leaves.
Serve Omavalli Rasam with steamed rice.