Spinach Leaves- 3 cups
Toor Dal- ½ cup
Asafoetida- ½ tsp
Oil- 3 tsp
Gram Flour- 2 tsp
Jaggery - 3 tsp
Mustard Seeds- ½ tsp
Peanuts- ¼ cup
Red chillies- 1
Red Chilli Powder- ½ tsp
Clean and chop spinach leaves and tomatoes.
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 oil to the inner cooking pot and let it heat a bit. Add red chillies, green chillies, garlic pods, asafoetida, peanuts, red chilli powder and sauté for few mins.
Add in jaggery, gram flour, chopped spinach leaves, toor dal and tomatoes. Next add water, salt and mix 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 ‘Idli ’ 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 10 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.
Give a quick stir and revel in the appeasing Palak Mudda Bhaji.