Step 1

Add rice to a steel bowl and rinse it well a few times. Then soak it until you prepare the rest.

Step 2

Rinse and chop tomatoes, ginger, garlic and green chilies. Set them aside.

Step 3

Add dal to a bowl or strainer and rinse it well a few times under running water. Drain the water completely.

Step 4

Press the saute button on your IP and pour oil to the steel insert.

Step 5

Add the mustard, cumin, red chilli & green chilli.

Step 6

Wait for the mustards to pop, then add curry leaves, ginger and garlic. Saute for a minute.

Step 7

Then add tomatoes, salt, turmeric and red chilli powder.

Step 8

Saute all of them just for 1 to 2 minutes.

Step 9

Add the rinsed dal and pour water. Deglaze by scraping the bottom of the pot with the spatula to release any food bits stuck.

Step 10

Place a long legged trivet inside the pot and then place the rice bowl. Pour water to the rice bowl.

Step 11

Cover the rice bowl. Secure the instant pot with the lid.

Step 12

Position the steam release handle to sealing. Press cancel and then press pressure cook. Set the timer to 9 mins.

Step 13

Let the pressure release naturally. Then remove the rice bowl carefully & then the trivet.

Step 14

Stir the dal and check the salt. If needed add more and squeeze in lemon juice and sprinkle coriander leaves.

Step 15

If the dal is too thick then add ¼ cup water to bring it to consistency.

Step 16

Serve dal with rice or roti. Drizzle some ghee over hot dal.