Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon Ghee or Oil
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 Green chili pepper (optional)
  • 1/2 cup Onions (diced)
  • 1/2 tablespoon Garlic (minced)
  • 1/2 tablespoon Ginger (grated)
  • 1 cup Tomatoes (chopped)
  • 1 cup Red lentils (Masoor Dal) (rinsed )
  • 3 cups Water (or reduce to 2.5 cup for a thicker dal)
  • 1 tablespoon Lime juice
  • Cilantro (to garnish)
  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • 1/2 teaspoon Coriander powder (Dhaniya powder)
  • 1/2 teaspoon Red Chili powder (Mirchi powder) (adjust to taste, I used mild Kashmiri red chili powder)
  • 1/2 teaspoon Garam Masala (optional )
  • 1 teaspoon Salt (adjust to taste)
  • 1 cup Basmati Rice
  • 1.25 cup Water
  • 1 tablespoon Ghee or Oil
  • 1 teaspoon Salt

Instruction

  • Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Sauté for 30 seconds.
  • When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
  • Add tomato and spices. Stir and sauté for another 2 minutes. 
  • Add the lentils, water and stir well. 
  • (For pot-in-pot rice) Place the trivet. In a bowl, add all ingredients for basmati rice and place it on top of the trivet. Close the lid with vent in sealing position. 
  • Press cancel and close lid with vent in sealing position. Change the instant pot setting to manual or pressure cook mode at high pressure for 5 mins. 
  • After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR). 
  • Open the pot. Add the lime juice and stir the dal. 
  • Garnish with cilantro. Serve dal with roti, naan or rice.