Oil - 3 Tsp
Black Mustard Seeds - 1 Tsp
Dried Red Chili - 2
Curry Leaves - Few
Turmeric Powder - 1/2 Tsp
Coriander Powder - 1 Tsp
Asafoetida - 1/2 Tsp
Toor Dal - 150 gm
1 Medium Tomato - Sliced Thick
1 Medium Onion - Sliced Thick
1 Medium Carrot - Peeled and Cut into 1 Inch Pieces
1 Medium Potato - Peeled and Cut into 1 Inch Pieces
Bottle Gourd Or Any Melon - Peeled And Cut Into 1 Inch Pieces - 1 Cup (Optional)
Long Green Beans or another Bean (Cut Into 2 Inch Pieces) - 1 Cup
Drumstick – 8 Pieces
Sambar Powder - 1.5 - 2 Tsp.
Red Chili Powder (Optional)
Salt - 1.5 Tsp
500ml - Water
Tamarind (Soaked In Boiling Water) - 1 Tsp
Jaggery or Brown Sugar - 1/2 Tsp
Salt to Taste
- Take The Toor 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
- Add Oil to the inner cooking pot and wait for few secs once melted Add Mustard Seeds and let them splutter
- Add dried red chili, few Curry leaves and Tomatoes to the above spices.Now add the cut veggies Potato, Carrots, beans, Melon and Drumstick sauté for few secs and then add Turmeric Powder, Coriander powder and sambar powder Sauté it until raw smell completely goes off.
- Now add the rinsed Toor Dal and Mix Well. Finally add 3 cups of water along with Tamarind juice and Salt to taste .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 ‘SAMBAR’ 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 8 mins. After 8 mins of Cooking it stops with a BEEP sound and automatically switches to ‘KEEP WARM’ Mode. Press ‘CANCEL’ button if warming 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.
- Now 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 Sambar adding few drops of Ghee, and topping little coriander leaves over it which tastes best with idly/Dosa/Rice