Ingredients

• ●2 tablespoons Ghee or Oil
• ●1 teaspoon Cumin Seeds
• ●1/4 teaspoon Asafoetida (Hing)
• ●1 cup Red Lentils (Masoor Dal)
• ●1 cup Diced Tomatoes
• ●1 teaspoon, grated Ginger
• ●2 cloves, minced Garlic
• ●1/2 teaspoon Turmeric
• ●4 cups Water or Broth
• ●1 tablespoon Ghee or Oil (for tadka)
• ●1/2 teaspoon Cumin Seeds (for tadka)
• ●1 Dried Red Chili (optional)
• ●2 tablespoons, chopped Fresh Cilantro

Instructions

1. 1Rinse the red lentils thoroughly under cold water.
2. 2Turn on the Instant Pot to sauté mode. Add ghee or oil. Once hot, add cumin seeds and asafoetida (if using). Sauté for about 30 seconds until fragrant.
3. 3Add the rinsed red lentils, diced tomatoes, ginger, garlic, and turmeric to the Instant Pot. Stir well.
4. 4Pour in water or broth. Ensure the lentils are submerged.
5. 5Close the Instant Pot lid and set the valve to sealing. Cook on manual/pressure cook mode for 10 minutes.
6. 6Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. 7Open the Instant Pot and gently mash some of the lentils with the back of a spoon to create a creamy texture.
8. 8Prepare the tadka: In a small pan, heat ghee or oil over medium heat. Add cumin seeds and dried red chili (if using). Sauté until the cumin seeds splutter.
9. 9Pour the tadka over the dal in the Instant Pot. Stir well.
10. 10Stir in fresh cilantro. Serve hot with rice or roti.