Step 1

Soak the split pigeon peas (toor dal) in cold water for 1 hour. Drain, rinse and set aside.

Step 2

Press the sauté button, add the oil and allow it to heat up for a minute. Add the mustard seeds and fenugreek seeds. Once the mustard seeds begin to splutter, add the curry leaves, garlic, ginger and spices. Stir, then add the remaining ingredients and mix well.

Step 3

Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.

Step 4

Naturally release pressure for 15 minutes. Open the valve to release any remaining pressure.

Step 5

Serve over rice or with idli or dosa.