| 1. | Put 4 ½ cups water and all other ingredients except those for tempering in cooker. Mix. |
| 2. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 1 minute. |
| 3. | Remove cooker from heat. Allow to cool naturally. |
| 4. | Open cooker. Place cooker on medium heat. Add remaining water (1 cup). Simmer for about 2 minutes, stirring occasionally. |
| 5. | For tempering, heat ghee in a pan for about 2 minutes. Add garlic. Stir fry till golden brown. Remove pan from heat. Add asafoetida, chilli powder and pour over tidali. Stir. Serve hot. |