Step 1

Wash the whole masoor dal thoroughly under running water.

Step 2

Drain all the water used for washing.

Step 3

Add 2 c water to this and let it soak for 1 hour.

Step 4

Place the inner pot in the IP.

Step 5

Turn on saute mode on normal in the IP for 9 mins.

Step 6

Now add the oil.

Step 7

When the display reads hot, add cumin seeds and green chili.

Step 8

Once the cumin seeds crackle, add the ginger and garlic.

Step 9

Mix well and saute for 1 min.

Step 10

Now, add the finely chopped onions and salt.

Step 11

Mix well and saute till onions become soft.

Step 12

Add all the spice powders and mix well.

Step 13

At this stage, add the finely chopped tomatoes and mix well.

Step 14

Continue to cook till tomatoes turn mushy. This takes 3 mins.

Step 15

Drain the water from the soaked lentils.

Step 16

Add the soaked lentils to the pot along with 3 c water.

Step 17

Mix well.

Step 18

Turn off the saute mode.

Step 19

Place a trivet inside the pot.

Step 20

To another stainless steel pot, add and wash the basmati rice under running water for 2 times.

Step 21

Drain all the water used for washing.

Step 22

Add salt and 2 c water to the washed rice.

Step 23

Place the rice pot on the trivet and close the rice pot.

Step 24

Close the lid of the IP and turn valve to sealing.

Step 25

Turn on Pressure cook mode on high for 10 mins.

Step 26

Allow the cooking cycle to complete.

Step 27

Wait for the pressure to release naturally.

Step 28

Once done, switch off the IP.

Step 29

Open the lid, remove the cooked rice and the trivet.

Step 30

Fluff the cooked rice with a fork.

Step 31

Using a ladle, mash the lentils gently.

Step 32

Turn on saute mode on high for 2 mins and allow the curry to simmer.

Step 33

Garnish with finely chopped coriander leaves, ginger juliennes and finely chopped green chili.

Step 34

Mix well and serve hot with the cooked rice.