Dry white peas – 1 cup (rinsed & soaked for 8 hours) Turmeric powder – 1/2 tsp Green Chilies – 3 Freshly grated coconut – 3 tbsp Ginger – 1-inch piece Raw mango, grated - 1/4 cup Mustard seeds – 1 tsp Lemon juice – 1 tbsp Curry leaves – 1 sprig Salt – to taste Oil – 1 tsp
Connect the power cord to ROBOCOOK and switch the ‘ON’ button. Add soaked peas to the inner pot, add 1-1/2 cups water, a pinch of salt.
Place the closing lid over the top, Turn and place the Pointer in the ‘Close’ Position. Ensure the lid is firmly closed and the Pressure release button should be in ‘DOWN’ Position.
Press the ‘Manual’ pre-set menu button in the ROBOCOOK and select Medium. PIC TECHNOLOGY pre-sets temperature/pressure/timer & 5 mins as time 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 steps
Now TWIST and Open the cooker. Tip the contents into a colander and discard the excess water.
Take coconut, ginger piece, green chili in a mixie jar, and first pulse the contents and then grind to a coarse paste without adding any water.
Return the inner pot to the unit. Press the saute button and wait for 30 seconds to make it warm
Add oil, mustard seeds, and let it crackle. Add curry leaves, coarsely ground paste, salt, and sauté over low flame for 1/2 minute.
Add the cooked peas and mix well. Switch off the Robocook. Squeeze lemon juice and sprinkle the grated mango all over and toss well for all the contents to mix well.