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Add all the ingredients listed under ‘To Pressure Cook’ to the Instant Pot and mix to combine.
Secure the lid and set valve to Sealing. Select the Manual/Pressure Cook setting and set time to 22 minutes** on High Pressure.
Once dal is cooked, allow pressure to release for 5 minutes, then manually release any remaining pressure.
In a medium sauté pan, heat oil and ghee over medium-high heat. Once hot, add the cumin seeds and allow them to sizzle for a few seconds. Add the onions and sauté until they turn golden (~5-6 minutes).
Select the Sauté setting on the Instant Pot and set to Less to heat the dal.
To the tadka, add the garlic and sauté until the raw smell disappears, about a minute. Add the green chili pepper and sauté for another minute.
Transfer the tadka to the dal in the Instant pot. Continue to simmer on low Sauté for 3-4 minutes, or until desired consistency is reached. Use a wooden spoon to mash dal against the edges to enhance texture.
Add the garam masala and lemon juice and give it a stir. Top with the cilantro and ginger. Serve alongside achaar and chopped crunchy vegetables.