In goes salt & black pepper. Top up with water, place the lid, give 6 whistles on high flame. Lower the flame, cook it for 15 minutes.

Turn off the flame, allow it to depressurise naturally. Open the lid, take out in a bowl, let it cool down.

Now grind it to a fine paste. Strain it, add lil water. Leave the residue aside.

Take out in a serving bowl, garnish it with dhania leaf. Can be served along with bread sticks or any salad..