Moong Dal

Ingredients

• 0.5 cup Moong Dal
• 0.25 cup Onion
• 0.5 cup Tomato
• 1.0 tsp Fenugreek Leaves
• 1.0 tsp Ginger
• 1.0 Green Chilli
• 1.0 Red Chilli
• 6.0 leaves Curry Leaves
• 0.5 tsp Lemon
• 1.0 tbsp Butter
• 1.0 tbsp Ghee
• 1.0 pinch Turmeric Powder
• 0.25 tsp Red Chilli Powder
• 0.5 tsp Cumin Seeds
• 0.25 tsp Mustard Seeds
• 2.0 cloves Cloves
• 1.0 pinch Asafoetida
• 2.0 cup Water
• 0.5 tsp Garam Masala

Cooking Steps

1. Pour oil or ghee into the steel insert and press Sauté. When hot, add cumin seeds and curry leaves (or a bay leaf), followed by ginger, green chilies, and onions. Sauté for 1 to 2 minutes.
2. Stir in turmeric, red chilli powder, and garam masala. Press Cancel.
3. Add tomatoes, moong dal, and water, deglazing the pot well. (Optional: You can place a tall trivet inside with a bowl of short-grain rice to cook simultaneously).
4. Secure the lid and position the steam release valve to Sealing. Press Pressure Cook and set the timer to 10 minutes.
5. Let the pressure drop naturally. Open the lid, add kasuri methi, and stir well. Taste test for salt. If the dal is too thick, mix in some boiling hot water.
6. While the dal can be served as-is straight from the pot, making this additional tadka will maximize the flavor.
7. Heat ghee in a small pan over medium heat. Add crushed garlic cloves and red chilies. Let the garlic fry until it begins to smell good. Turn off the stove immediately after adding the dry spice powders.
8. Add mustard seeds, cumin seeds, and curry leaves (optional). Turn off the stove, then immediately stir in red chilli powder and hing (optional).
9. Pour the hot tadka all over the Instant Pot moong dal. Give it a gentle mix, add some coriander leaves, and squeeze in some lemon juice before serving.