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Export 16 ingredients for grocery delivery
Step 1
Press Saute and add oil to the Instant Pot. Once the oil is hot, add cumin seeds.
Step 2
Along with the cumin seeds, add chopped onion too. Cook for 1-2 minutes till they change color.
Step 3
Add tomatoes to it. Once tomatoes turn mushy and oil starts to separate, add spices.
Step 4
Add rinsed dal and water to the pot. Place trivet over the dal and add 1 cup of rice and 1.5 cups water.
Step 5
Close the lid and with the vent at sealing position, pressure cook for 4 minutes. After the pot beeps, let the pressure release naturally for 10 minutes and then do the quick release.(Note: To make moong dal tadka you can adjust the time as per your liking. You can cook the dal for 3-5 minutes. Cook for 3 minutes, if you want lentil to hold the shape. For a little mushier texture, cook for 4 minutes. For mushier & soup type consistency, cook for 5 minutes).
Step 6
For tempering, add oil/ghee to a small pan. Add cumin seeds, kasuri methi, whole red chili, asafetida, and Kashmiri red chili powder.
Step 7
Garnish with cilantro and spread the prepared tempering over the dal.
Step 8
Add rinsed lentils and water with salt in the pressure cooker and close the lid. Pressure cook on stove-top at medium heat for 3 whistles. Once pressure is released then open the lid.
Step 9
Take another pan and add oil. When the oil is hot, add onions & cumin seeds and let them fry for 2-3 minutes until they start to change the color.
Step 10
Add tomatoes to it. Let the tomatoes turn mushy and oil to separate.
Step 11
Cook for 1-2 minutes and add all the spices to it. Cook for another 1 minute.
Step 12
Then transfer this onion-tomato masala in the cooker and cook for 1-2 minutes at medium heat until everything is combined well.
Step 13
For tempering, add ghee to a small pan. Add mustard seeds. When they start to splutter, add garlic, asafetida, curry leaves, cumin seeds, and whole red chili. Fry for 1-2 minutes.
Step 14
Garnish with cilantro and spread the prepared tempering over the dal.
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