Step 1

Oil the instant pot in the bottom because some pots can heat up unevenly and the lentils might stick.

Step 2

Then add all of the dal ingredients to the pot and mix well. Close the lid and pressure cook at bean mode for 50 minutes or pressure cook at pressure cook mode at 50 minutes.

Step 3

Let the pressure release naturally then open the lid. Add in the tomato puree, salt, fenugreek leaves, optional smoked paprika and butter and mix well.

Step 4

Start saute and keep cooking until the mixture comes to a boil. Then add in the non-dairy cream or yogurt and mix in.

Step 5

Let it simmer for another minute. Mash some of the beans using your spatula. Mash them between the spatula and the side of the pot.  Taste and adjust salt and flavor switch off the saute.

Step 6

If the consistency is not thick enough then you can saute for a few more minutes. Usually, this dal gets really thick after sitting so you want to keep a little bit of liquid in the dal. Or if you want it to be thinner, you can add some water or non-dairy milk and continue sauteing to bring it to a boil.

Step 7

Then remove the inner pot from the instant pot so that the dal doesn't stick to the bottom plate which is going to stay hot even after you switched off the saute.

Step 8

Serve it topped with some more non-dairy cream and cilantro and pepperflakes. A dash of lemon juice also goes well with the dal. Serve with roti, Naan, flatbread (regular or glutenfree) or rice or even garlic bread.

Step 9

Storage: Store refrigerated for upto 3 days. Freeze for upto 2 months.