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38
Chola Dal
(Bengal Gram with Coconut)
Serves 8 Pressure Cooking Time 3 minutes
2 tbsp
/
30 ml
ghee
1
4 cup
/
60 ml
coconut cut into
1
8 inch
/
3 mm thick
1
4 inch
/
6 mm
squares
1
4 cup + 1 tbsp
/
75 ml
mustard oil
4
whole dry red chillies
3
bay leaves
6
cloves
1 x 2 inch
/
5 cm stick
cinnamon
4
green cardamoms
1 tsp
/
5 ml
cumin seeds
1 x 1 inch
/
2.5 cm piece
(
1
3 oz
/
10 g)
fresh ginger
chopped
6
green chillies
slit
2 tsp
/
10 ml
jaggery
packed firmly
2 cups
/
400 g
chana dal
1 tsp
/
5 ml
turmeric
1 tbsp +
1
2 tsp
/
17.5 ml
salt
3
1
4 cups
/
780 ml
water
1. In a pan, heat 1 tbsp
/
15 ml ghee about 1 minute. Add coconut
pieces and fry till light brown. Remove and keep aside.
2. Heat oil in cooker about 2 minutes. Add red chillies, bay leaves,
cloves, cinnamon, cardamoms and cumin seeds. Stir a few seconds.
Add fried coconut and all other ingredients except water and
remaining ghee (1 tbsp
/
15 ml). Stir and fry about 2 minutes. Add
water. Stir.
3. Close cooker. Bring to full pressure on high heat. Reduce heat
and cook 3 minutes.
4. Remove cooker from heat. Allow to cool naturally.
5. Open cooker. Warm remaining ghee (1 tbsp
/
15 ml) and pour
evenly over dal. Serve hot.
Mixed Vegetable Pulao
Serves 8 Pressure Cooking Time 3 minutes
1
4 cup + 3 tbsp
/
105 ml
vegetable oil
1 tsp
/
5 ml
cumin seeds
2
bay leaves
1 x 2 inch
/
5 cm stick
cinnamon
4
brown cardamoms
5
cloves
3 medium (9 oz
/
250 g)
carrots cut into strips 1 inch
/
2.5
cm long and about
1
4 inch
/
6 mm wide
3
4 cup
/
90 g
green beans
cut diagonally into
thin strips 1 inch
/
2.5 cm long
1 cup
/
150 g
peas shelled or frozen
40


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