Dal Tadka & 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 Green Chilly & Coriander. Slit green chilly & chop coriander roughly.

1. Wash dal and soak it in water, for every 1/2 cup of dal add 2 cups of water.
2. Add the soaked dal along with water to the pressure cooker (2 litres).
3. Close the lid, put the weight (whistle) and cook for 4 to 5 whistles on medium to high heat.
4. Turn off the stove and leave it until the pressure releases automatically.
5. In a kadai, heat oil and butter 30 seconds on medium heat.
6. Add spices (Jeera) and red chilli and sauté for 30 seconds.
7. Add green chilly, onion and garlic. Sauté in high heat for 2 minutes.
8. Add paste & coriander and sauté for 2 minutes.
9. Turn off the stove.
10. Open the pressure cooker and mash the dhal.
11. Now add the sautéed paste to the pressure cooker and pour 1⁄2 cup (100ml-120ml) of water.
12. Turn on the stove and cook in medium to high heat for 2 minutes. Add salt if required.
13. Turn off the stove and serve.

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)