Dal Kichdi & Urulai Roast Combo Kit

Note: Oil provided is suggested for optimal taste. You may alter the amount of oil according to your requirements.

Pre-Prep: Wash coriander, green chilli & curry leaves. Slit green chilli.

1. Wash Rice & Moong Dal and soak it in water (For every 1 cup of rice & dhal add 4 to 4.5 cups of water)
2. Heat oil with ghee in a pressure cooker (2 litres or above) between medium and high heat (flame) for 1 minute.
3. Add jeera, green chilli & curry Leaves and leave the cooker undisturbed for 20 seconds.
4. Add paste, coriander and sauté for 2 minutes (Sprinkle some water if paste sticks to the bottom)
5. Add soaked rice and dal with water to the mixture.
6. Mix it, check the taste and add salt accordingly.
7. Close the lid, put the weight (whistle)
8. Keep in medium to high heat (flame) and allow to cook for 5 to 7 whistles.
9. Turn off the stove and leave it until the pressure releases automatically.
10. Open the lid and mix gently before serving.

Note: : Oil provided is suggested for optimal taste.
You may alter the amount of oil according to your requirements.

1. Add potatoes to pressure cooker (2 litres or above) and add 1.5 to 2 cups
   (350 to 400ml) of water.
2. Close the lid, put the whistle and pressure cook for 2 whistles on high heat.
3. Turn off the stove. Let the pressure release automatically.
4. Open the lid, drain the water completely, transfer the potatoes to a plate or
   bowl. Allow to cool down under the fan for 3 to 5 minutes.
5. Once cooled, spread the flour evenly over the potatoes and mix gently.
6. Heat oil in a tawa on medium heat for 1 minute.
7. Add spices and curry leaves. Leave it undisturbed for 30 seconds.
8. Add potatoes to the tawa and gently keep turning them over consistently (every 1 to 2 minutes) to ensure even crisping and roasting of the potatoes.
   Keep doing this until you get the desired result. (Max: 8 to 10 minutes)