Biloko oyo esengeli kosalelama:
● Matar ya safe (Pois ya pembe ya kokauka) 250 gm
● Mai ndenge esengeli
● Poudre ya Haldi (Curcuma) 1⁄2 tsp
● Jeera (Cumin ) poudre 1⁄2 tsp
● Poudre ya Dhaniya (Coriandre) 1⁄2 tsp
● Poudre ya Saunf (Fennel) 1⁄2 tsp
● Ginger 1 pouce (julinned)
● Coriandre ya sika (oyo bakati)

Méthode:
• Nasopi ba pois ya pembe butu mobimba to minimum 8 heures na mayi, na longola mayi pe sukola na mayi ya sika.
• Tia cuisine na moto ya moyenne, bakisa ba pois ya pembe oyo esopami mpe tondisa mayi tii na yango 1 cm likolo ya matar surface.
• Lisusu nakobakisa ba épices ya poudre, mungwa & nakobalusa malamu, nakokanga couvercle mpe nako lamba na pression pendant 1 sifflet na flamme makasi, na kitisa lisusu chaleur mpe nako lamba na pression pendant 2 sifflet na chaleur moyen faible.
• Sima ya kobeta sifflet, boma molunge & tika que cuisine à pression e dépressuriser naturellement, fungola lisusu couvercle pe vérifier soki esalemi na mashing na maboko.
• Lisusu esengeli tosala ragda, pona yango ekoba mpo na kolamba na pression cooker sans couvercle, fungola flamme mpe mema yango na etumbu, soki ekomi kotɔka, salelá masher ya pomme de terre mpe mash yango na pete tout en gardant quelques pièces intacts.
• Lamba amidon oyo ewutaka na vatana ebimisaka mpe ekomi épaisse na consistance.
• Bakisa ginger julienned mpe nkasa ya coriandre oyo euti kokatakata, niokola mbala moko. Ragda ezali prêt, bomba yango pembeni po osalela yango sima.

Assemblage:
• Patice ya aloo croustillant
• Ragda
• Chutney ya methi
• Chutney ya vert
• Chaat masala
• Ginger julienned
• Matungulu ya kokatakata
• sev