Ingredients

The following ingredients have 4 Servings
  • 2 tbsp avocado oil
  • 1 tsp cumin seeds
  • 1/2 tsp asafetida
  • 1 red onion (chopped)
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste
  • 2 green chillies (chopped)
  • 1/2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp cayenne
  • 1 tomato (chopped)
  • 1 cup yellow moong dal
  • 3 cups water
  • salt (to taste)
  • 1/4 cup cilantro (minced)

Instruction

  • Set the Instant Pot to saute mode. Add the oil, once it heats up, add the cumin seeds and let it crackle. Add the asafetida, onion, ginger, garlic and green chillies.
  • Saute till the onions soften a little. Add the turmeric powder, coriander powder and cayenne. Add the tomatoes too. Saute for 1-2 mins, till the tomatoes start to soften.
  • Add the rinsed dal, water and salt. 
  • Set the Instant Pot to Manual mode in High Pressure and set the timer for 10 mins. Keep the vent in sealing position.
  • In about 10-12 mins after the timer runs out, the sealing pin will go down with Natural Pressure Release (NPR) and you can open the Instant Pot.
  • Mix well, squeeze some lime (Optional) and garnish with minced cilantro.