Serves 6
INGREDIENTS:
2 cups Toor Dal, washed and soaked (for an hour max)
4 cups water
3 green chilies, chopped
3 tbsp garlic cloves, finely chopped
2 tbsp ginger, finely chopped
2 tbsp cumin seeds
Olive or canola oil
1 large onion, julienned
2 large tomatoes, chopped
1.5 tbsp garam masala
1 tbsp coriander powder
1 tbsp turmeric
4-5 tbsp salt, more for taste
4-5 curry leaves
1 tbsp mustard seeds
1 tsp garlic for tempering
4-5 Kashmiri chilies
Cilantro, for garnish
DIRECTIONS:
Put the Instant Pot in low sear mode. Add olive or canola oil to cover the base and add jeera (cumin) seeds. Once they’ve browned, add chilies, garlic and ginger and stir with a wooden spatula. Add the onion, tomatoes, garam masala, coriander powder, turmeric, and salt and let everything soften for about 5-10 minutes.
Shut sear mode off. Add the soaked dal in and 4 cups of water. Mix everything together and cover with the IP lid. Put ‘Pressure Cooker’ setting on ‘High’, make sure the valve is set to ‘Sealed’ and timer is set to 6 minutes. Let the pressure build (about 10-15 minutes) before the timer starts going off. Once the pressure cooker has finished, leave for another 5-10 minutes. Then, very carefully release the pressure by moving the valve to ‘Vent’. Once the pin has dropped, open up the lid and mix everything together.
In a small pan, make the temper for the Tadka Dal. Add olive oil to the base on medium-high heat. Add mustard seeds, Kashmiri chilies, garlic, and curry leaves and lightly fry. Add to the top of the Tadka Dal.
Garnish with cilantro. Serve with roti and enjoy!