Step 1

On Instant Pot, press Saute and wait until display says Hot.

Step 2

Add oil or butter, onion, garlic and ginger. Saute for 5 minutes, stirring occasionally.

Step 3

Add garam masala, coriander, chili powder, salt and cayenne. Saute for 30 seconds, stirring constantly.

Step 4

Add broth and deglaze the pot. Press Cancel.

Step 5

Add lentils and stir. Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 8 minutes. If you like very soft lentils, do 10 minutes.

Step 6

After release pressure right away using Quick Release by turning valve to Venting.

Step 7

Press Saute and add coconut milk and tomato paste. Stir and cook for 10 minutes uncovered and stirring occasionally. This is when dal will thicken.

Step 8

Serve hot garnished with cilantro and naan bread or rice on a side.