Ingredients
The following ingredients have 4 Servings
- 1 tablespoon Ghee or Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 Green chili pepper (optional)
- 1 cup Onions (diced)
- 1/2 tablespoon Garlic (minced)
- 1/2 tablespoon Ginger (grated)
- 1 cup Tomatoes (chopped)
- 1 cup Brown lentils (Whole Masoor Dal) (rinsed )
- 2 1/2 cups Water
- 1 tablespoon Lime juice
- Cilantro (to garnish)
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1 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
- 1 teaspoon Salt (adjust to taste)
Instruction
- Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Saute 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. 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 12 mins. After the instant pot beeps, let the pressure release naturally.
- Open the pot. Add the lime juice and stir the dal.
- Garnish with cilantro. Serve dal with roti, naan or rice.