Step 1

Start the instant pot in sauté mode and heat the oil in it. Add cumin seeds, green chili, curry leaves, garlic and asafoetida.

Step 2

After the garlic turns light brown, add the chopped onions and cook for 2 minutes until the onions turn golden brown.

Step 3

Add tomato and spices and cook for another 2 minutes.

Step 4

Add the washed dal and water. Stir it all up.

Step 5

Place the trivet. In a bowl, add all ingredients for basmati  rice and place it on top of the trivet. Close the lid with vent in sealing position.

Step 6

Change the instant pot setting to manual or pressure cook mode at high pressure for for 5 mins. After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR).

Step 7

Using tongs, carefully take out the bowl of basmati rice. Then take out the trivet.

Step 8

Garnish with cilantro and stir. Optionally, sprinkle the juice of half a lemon. Dal tadka is ready to be served.