Cook The Lentils

In An Instant Pot

• Add all the dal in a bowl and wash them well with water.
• Soak the dal in water for 30 minutes.
• Drain the water and add the soaked dal in an instant pot.
• Add 3 cups of water, salt, and turmeric powder and stir to combine.
• Close the lid of the instant pot. Set the valve to the sealing position.
• Press PRESSURE COOK and set the timer to 12 minutes at high pressure.
• Once the timer goes off, let the pressure release naturally for 10 minutes.
• Release the remaining pressure manually and open the lid.
• Whisk the dal using a wire whisk.
• Add some boiling water if the dal is too thick for your liking. Check for salt and add more if needed.

In A Stovetop Pressure Cooker

• Follow the recipe until adding turmeric powder to a stovetop pressure cooker. Secure the lid. Add 4 cups of water instead of 3 cups as in the Instant Pot recipe.
• Cook for 1 whistle on high heat.
• Now reduce the heat to low and cook for 12 minutes.
• Remove the cooker from the heat and let the pressure release naturally.
• Open the lid and whisk the dal using a wire whisk.
• Add some boiling water if the dal is too thick for your liking. Check for salt and add more if needed.

Temper The Dal

• Heat ghee in a small pan over medium-high heat.
• When the ghee is hot, add asafetida, cumin seeds, and dry red chilies and fry for 4-5 seconds.
• Add onions, green chilies, garlic, and ginger, and cook until the onion turns golden brown, stirring frequently.
• Pour the tadka over the cooked dal and mix well.
• Add lime juice and mix well.
• Garnish with chopped cilantro and serve hot.