Step 1

Take tuvar dal (arhar dal or pigeon pea lentils) or half-half of tuvar dal and masoor dal (pink or orange lentils) in a colander or sieve.

Step 2

Rinse the lentils in water three to four times. Drain all the water.

Step 3

Then add the lentils in a 2- litre pressure cooker. Add a pinch of turmeric powder (haldi) and 1.5 cups water.

Step 4

Pressure cook the lentils for 9 to 10 minutes on a medium heat until they are softened thoroughly.

Step 5

Once the lentils are cooked, then mash them lightly with a wired whisk or with a spoon and set aside.

Step 6

In another pan heat oil or ghee or unsalted butter. Add the mustard seeds and let them splutter.

Step 7

When you hear the spluttering sound of the mustard seeds, add the cumin and fry them.

Step 8

Add the onions and sauté stirring often until they become translucent or light brown.

Step 9

Now add the ginger-garlic paste and sauté for some seconds or until their raw aroma disappears.

Step 10

Add the green chilies, red chilies, curry leaves and mix well.

Step 11

Add all the spice powders - turmeric powder, red chili powder, asafoetida powder. Stir and mix again.

Step 12

Add the tomatoes and cook until they soften and you see oil releasing from the sides of the masala.

Step 13

Now add the cooked and mashed lentils. Mix thoroughly. Add water, salt and mix again.

Step 14

Simmer for 4 to 5 minutes more or till you get a smooth and slightly thick consistency, stirring at intervals.

Step 15

Dal fry is not thin and is usually has a medium to thick consistency. So you can adjust the amount of water you want.

Step 16

Keep the dal to a medium consistency if you prefer. Making it very thin will dilute the flavors.

Step 17

Lastly crush the kasuri methi in the palms of your hands and add. Then add garam masala powder. Simmer for a minute. Switch off the heat and add chopped coriander leaves. Add lemon juice if you want, at this stage and stir well.

Step 18

You can garnish dal fry with some more coriander leaves while serving.

Step 19

While serving top it with some ghee or butter if required.

Step 20

Serve dal fry hot with steamed basmati rice, biryani rice, jeera rice or saffron pulao. It also goes well with roti or naan.

Step 21

Press the sauté button of your IP. Let the display show hot. Add ghee or oil in the steel insert.

Step 22

Add the mustard seeds to the hot oil or melted ghee and let them crackle first. When you heat them crackling, add the cumin seeds and let them splutter.

Step 23

Then add the chopped onions and sauté stirring often until they soften.

Step 24

Add ginger-garlic paste and sauté for a few seconds.

Step 25

Stir in the curry leaves, dry red chillies and green red chillies. Again sauté for a few seconds.

Step 26

Add chopped tomatoes and sauté them until they soften.

Step 27

Next add the turmeric powder, red chilli powder and asafoetida and mix well.

Step 28

Add the rinsed lentils and 1.5 cups of water. Deglaze removing any ingredient bits stuck to the bottom of the steel insert. Season with salt as needed.

Step 29

Secure the lid of your IP and position the steam release handle to sealing. Press the pressure cook/manual button, setting the time to 15 minutes on high pressure. It may take 10 to 15 minutes for the lentils to cook depending on their age and quality. For a dal fry, the lentils have to be softened nicely.

Step 30

When you hear the beep after the pressure cooking is done wait for 10 minutes and then do a quick pressure release.

Step 31

Lightly mash the cooked lentils. If you find that the dal has become thick, add some hot water to thin and lighten it up. If the dal is thin for your liking, press the sauté button and simmer for a few minutes.

Step 32

Lastly add the kasuri methi, garam masala powder and coriander leaves. Mix and switch off your IP. Serve dal fry hot or warm.