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39
3 cups
/
600 g
Basmati rice
washed and
drained
1 tbsp + 1 tsp
/
20 ml
salt
3½ cups
/
840 ml
water
1. Heat oil in cooker about 2 minutes. Add cumin seeds, bay leaves,
cinnamon, cardamoms and cloves. Stir a few seconds. Add carrots,
beans and peas. Stir and fry about 2 minutes. Add rice. Fry till rice
turns opaque (about 3 minutes). Add salt and water. Stir.
2. Close cooker. Bring to full pressure on high heat. Reduce heat
and cook 3 minutes.
3. Remove cooker from heat. Allow to cool naturally 5 minutes.
Release pressure with slight lifting of pressure regulator.
4. Open cooker. Serve hot.
Ma ki Dal
(Whole Black Gram)
Serves 10 Pressure Cooking Time 50 minutes
6
1
2 cups
/
1.6 litres
water
1
1
4 cups
/
250 g
sabat urad
1
4 cup
/
60 ml
rajma soaked in water for
1 hour and drained
2 medium (7 oz
/
200 g)
tomatoes chopped
1 x
1
2 inch
/
1.3 cm piece
(
1
6 oz
/
5 g)
fresh ginger cut into thin strips
6 small cloves
garlic chopped
4
green chillies chopped
2
whole dry red chillies
(Kashmiri)
1
1
2 tbsp
/
22.5 ml
salt
1
2 tsp
/
2.5 ml
red chilli powder
1 tbsp
/
15 ml
ghee
Tempering
2 tbsp
/
30 ml
ghee
1 small (1
3
4 oz
/
50 g)
onion chopped
1 x
1
2 inch
/
1.3 cm piece
(
1
6 oz
/
5 g)
fresh ginger finely chopped
1
2 tsp
/
2.5 ml
red chilli powder
1. Pour water in cooker. Bring to boil on high heat. Add remaining
ingredients except those for Tempering. Stir.
2. Close cooker. Bring to full pressure on high heat. Reduce heat
and cook 50 minutes.
3. Remove cooker from heat. Allow to cool naturally.
4. Open cooker. Partially mash dal with back of a ladle.
5. Place cooker with dal on low heat. Simmer to obtain a creamy
consistency (about 7 minutes), stirring occasionally.
6. Tempering: In a pan, heat ghee about 1 minute. Add onion
and fry till transparent. Add ginger and continue frying till onion is
golden brown. Remove pan from heat. Add chilli powder and pour
evenly over dal. Serve hot.
41


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