Instant Pot or Pressure Cooker Cooking Time 15 minutesmins
Total Time 25 minutesmins
Course Side Dish
Cuisine Indian, Pakistani Cuisine
Servings 4
Ingredients
Daal
¾cupred masoor daal (red lentils)
¼cupyellow moong daal (yellow lentils)preferably soaked for 4 hours or more
1 ½teaspooncrushed ginger
1 ½teaspooncrushed garlic
8kadi patta (curry leaves) optional
1small red onionthinly sliced in half rings
1roma tomatoroughly chopped
1teaspoonsaltor to taste
½teaspoonturmeric powder
1teaspoonred chili powder preferably Kashmiri red chili powder
1bird's eye chili diced
Tadka
2tablespoonneutral oil (canola, sunflower or vegetable oil)
1teaspoonblack mustard seeds
2teaspooncumin seeds
6dried red chilies
Instructions
Stove Top
Wash the masoor and moong daal (red and yellow lentils) until the water runs clear.
Add rinsed masoor and moong daal to a stockpot and add 5 cups of water. Bring to a simmer.
Add crushed ginger and garlic, kadi patta, onion, tomato, turmeric, and red chili powder, and bird's eye chili.
Bring heat to low and cover with tight fitting lid. Let daal cook for 45 minutes to 1 hour. Check for doneness, and salt. If it needs to cook more, add ½ cup hot water, and let it simmer until it's soft.
Instant Pot
Wash the masoor and moong daal until the water runs clear.
Add masoor and moong daal, crushed ginger and garlic, kadi patta, onion, tomato, salt, turmeric, and red chili powder, and bird's eye chili, and 3 cups water to the Instant Pot. Turn Instant Pot on.
Close the lid and move the steam valve to sealing. On manual setting, set the cooking time to 10 minutes at high pressure.
Once the timer is up, move the steam valve to venting position to immediately release steam. After the pressure has released, carefully remove the lid, making sure you are not touching the metallic part. Turn Instant Pot off.
Tadka
Once the daal is ready and placed in serving bowl, begin to get the tadka ready. Heat 2 tablespoon of oil in a saucepan and add mustard seeds. Once the mustard seeds begin to pop, add cumin seeds. Once the oil becomes aromatic, add whole red chilies.
After they have changed color slightly, pour the tempered oil on top of the daal. Serve.