Cook The Dal

In A Stovetop Pressure Cooker

• Wash the lentils well with water 2-3 times. 
• Drain the water and add the dal to a pressure cooker.
• Add 4 cups of water, salt, and turmeric powder to the cooker and stir gently.
• Close the lid. Pressure cook for one whistle on high heat.
• Reduce the heat to low and cook for 10 minutes.
• Remove the cooker from heat and let the pressure release naturally.
• Open the lid and whisk the dal well using a wire whisk.
• Add some boiling water if the dal is thick for your liking.

In An Instant Pot

• Add the rinsed dal to the instant pot along with 3 cups of water, salt, and turmeric powder to the cooker and stir gently.
• Close the lid and set the valve to the sealing position.
• Press PRESSURE COOK and set the timer to 8 mins on high pressure.
• Once the timer goes off, let the pressure release naturally for 10 minutes.
• Release the remaining pressure manually by moving the valve to the venting position.
• Open the lid and whisk the cooked dal using a wire whisk.
• Add some boiling water if the dal is thick for your liking.

Temper The Dal

• Heat mustard oil in a small pan.
• Once the oil is hot, add bay leaves, dry red chilies, and panch phoran and let them crackle for 4-5 seconds.
• Add onions and fry on medium heat until onions turn golden brown (5-6 mins), stirring frequently.
• Pour the tempering over the dal and mix well.
• Check for salt and add more if needed.
• Garnish with cilantro and serve hot.