Peanut Sambar
PREPARATION TIME: 20 MINUTES | COOKING TIME: 10 MINUTES | SERVINGS: 4-5
PREPARATION TIME: 20 MINUTES | COOKING TIME: 10 MINUTES | SERVINGS: 4-5
Toor dal – 150 Gms
Peanut- 150 Gms
Tamatind – Gooseberry Size
Onion – 1 No
Tomato – 2 nos
Green Chilly – 4 Nos
Turmeric Powder – 1 Tsp
Red Chilli Powder – 1 Tbsp
Dhaniya Powder – 1 Tbsp
Ghee – 2 Tbsp
Salt – To taste
Mustard Seeds – 1 Tsp
Cumin Seeds – 1 Tsp
Wash Toor dal and peanuts. Soak for half an hour. Prepare 100 ml thin Tamarind extract.
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 let it warm a bit. Temper with Mustard and cumin seeds.Add finely chopped Onions, green chillies, tomatoes and saute till it becomes mashy
Add Turmeric, Red Chilli, Dhaniya powder & saute well. Later add Tamarind extract, soaked Toor Dal, peanuts and stir well. Add water if required.
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 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 the methods
Now TWIST and Open the cooker. Switch to Keep warm or Off mode. Garnish with Curry & coriander leaves
Mix well before serving.