Whole Masoor Daal by Teaforturmeric

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add all the ingredients listed under ‘To Pressure Cook’ to the Instant Pot and mix to combine.

Step 2

Secure the lid and set valve to Sealing. Select the Manual/Pressure Cook setting and set time to 20 minutes (18 if pre-soaked) on High Pressure.

Step 3

Once dal is cooked, allow pressure to release for 5 minutes, then manually release any remaining pressure.

Step 4

In a medium skillet, heat oil and ghee over medium-high heat. Once hot, add the cumin seeds and onions and sauté until they turn deeply brown (~8-9 minutes). While onions begin sautéing, move on to the next step.

Step 5

Meanwhile, uncover the lid and select the Sauté setting on the Instant Pot and set to Less. Crush the garlic by mashing it to the side using a wooden spoon. Add the green chili pepper and ground black pepper listed under ‘After Cooking’. Stir and allow to cook. (It's natural to stir occasionally, but don't worry, it won't stick to the bottom.)

Step 6

Transfer the tadka to the dal in the Instant pot. Continue to simmer for 4-5 minutes, or until you reach the desired consistency.** Use a wooden spoon to mash dal against the edges to enhance texture.

Step 7

Select Cancel to turn off the Instant Pot. Taste and adjust salt, if needed. Add the garam masala, lemon juice, and cilantro and give it a stir. Serve hot.