Cook The Dal

In An Instant Pot

• Rinse the dal with water and soak it in 3-4 cups of water for 30 minutes.
Soaking the dal not only reduces the cooking time but also makes it easier to digest.
• Drain the water and add the soaked dal to an instant pot.
• Add turmeric powder, coriander powder, salt, and grated ginger along with 2 cups of water. Stir to combine.
• Close the lid of the instant pot and set the valve to the sealing position.
• Press the PRESSURE COOK button 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 by moving the valve to the venting position.
• Open the lid.
• Mash the dal using the back of a ladle.
• Add some hot 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 you add all the ingredients to a pressure cooker. Add 3 cups of water instead of 2 cups.
• Close the lid of the cooker.
• Pressure cook in high heat for 1 whistle.
• Reduce the heat to low and cook for 12 minutes.
• Remove the cooker from heat and let the pressure release naturally.
• Open the lid.
• Mash the dal using the back of a ladle.
• Add some hot 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.
• Once the ghee is hot, add asafetida and cumin seeds and let them crackle for 4-5 seconds.
• Add dry red chillies, and chopped onions and cook until onions turn golden brown, stirring frequently.
• Add Kashmiri red chili powder and immediately add the tadka to the cooked dal.
• Add lime juice and mix well.
• Garnish the dal with chopped cilantro and serve hot.