Ingredients

The following ingredients have 4 Servings
  • 1 cup Split Pigeon Pea (Toor dal) (washed)
  • 1 Mango (ripe, skin removed and cut into small pieces )
  • 1 tablespoon Ghee or Oil
  • 1/2 teaspoon Mustard Seeds (Rai)
  • 5 leaves Curry Leaves (Kadi Patta)
  • 2 Dried Red Chili Whole (Kashmiri (optional))
  • 1/2 Onion (chopped )
  • 1 Tomato (chopped)
  • 1 teaspoon Salt
  • 1/4 teaspoon Ground Turmeric (Haldi powder)
  • 1/2 teaspoon Cayenne or Red Chili powder ((optional))
  • 3 cups Water
  • Cilantro (to garnish)

Instruction

  • Start the instant pot in saute mode and heat oil in it.  Add mustard seeds, red chili whole and curry leaves. 
  • When the mustard seeds start to splutter, add chopped onion and saute for 2 minutes.
  • Add tomatoes, salt, turmeric powder and cayenne.  
  • Add the lentils and water.  Stir well.  Press Cancel and close the instant pot lid with vent in sealing position. 
  • Press Manual or Pressure Cook mode for 3 minutes. When the instant pot beeps, do a quick pressure release. 
  • Open the lid and add mango pieces.  Simmer for 2 minutes until the dal starts boiling.
  • Garnish with cilantro and Mango Dal is ready to be served.