Ingredients
Ghee - 2 To 3 Tsp
Cumin Seeds - ½ Tsp
Black Pepper (Crushed) – ½ Tsp
Ginger – Finely Chopped
Curry Leaves – Few
Cashews (Whole or Halved) - 12
Asafoetida – 1 Pinch
Rice - 1 Cup
Moong Dal - ½ Cup
3 Cups Water or Add As Required
Salt to Taste
Steps
- Take The Rice and Moong Dal Rinse Well in Tap Water and keep it separately.
- Connect the power cord to ROBOCOOK and switch ‘ON’ button.Press The Saute Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up
- Now in empty inner cooking pot add Ghee in Sauté mode, Once melted add Cumin Seeds, Crushed black pepper Asafeotida, Ginger and add Salt to taste sauté the mixture for few secs and Add cashews to it.
- Once the cashew becomes to Golden Brown color add the Rice and Moong Dal, Sauté it for few secs.Finally add 3 cups of water .Now press ‘CANCEL’ button 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 ‘UP’ Position.
- Press the ‘PONGAL’ preset Button in the ROBOCOOK.It takes few mins for ROBOCOOK to do Pre-Cooking internally.
- After Pre-Cooking is done the Cooking Countdown will appear and starts down from 15 mins. After 15 mins of Cooking it stops with a BEEP sound and automatically switches to ‘KEEP WARM’ Mode. Press ‘CANCEL’ button if not required.
- Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling down the pressure release button. Ensure the pressure is released completely on both the methods.
- Twist and turn the closing lid towards ‘OPEN’ position and remove the lid. Note: Some Hot water droplets will fall from the lid so be safe while opening and handling the lid.
- Serve Hot Pongal adding few drops of Ghee over it and best tastes with Sambar/Coconut Chutney