Step 1

Add masoor dal & moong dal (optional) to a pot or pressure cooker. Wash it a few times until the water runs clear.

Step 2

Next add chopped tomatoes, water and green chili.

Step 3

Pressure cook for 1 to 2 whistles on a medium heat. If cooking in a pot, cook on a medium heat until soft adding more water if needed.

Step 4

Once the pressure releases, open the cooker.

Step 5

Mash the dal to suit your liking. You can make it smooth or keep it grainy. If needed you can pour 2 to 3 tbsp water to bring it to a consistency.

Step 6

Heat 1 tbsp ghee in a small pan.

Step 7

Add mustard, cumin, red chilies and garlic.

Step 8

Saute until the garlic turns slightly golden.

Step 9

Turn off the heat and add hing, chili powder and turmeric. You can also add in garam masala if using.

Step 10

Quickly pour this off to the dal. Time to add salt and kasuri methi if using.

Step 11

Mix and simmer for 2 mins. If using coriander leaves add them now.

Step 12

Squeeze in some lemon before serving. Masoor dal is ready to serve with roti or rice.

Step 13

Press saute button on the Instant pot and pour oil to the inner pot.

Step 14

Add mustard, cumin, broken red chilies and garlic.

Step 15

When they splutter add tomatoes along with salt, chilli powder, hing, garam masala (optional) and turmeric.

Step 16

Saute for 1 min. Next add dal, green chilli and pour water.

Step 17

Stir well and deglaze to release any bits of food stuck. Secure the Instant pot with lid. Set the steam release handle to sealing.

Step 18

Optional :You can cook basmati rice together by placing the rice bowl on a long legged trivet.

Step 19

Press pressure cook button and set the timer for 7 mins.

Step 20

Wait for the pressure to release naturally. When the pin drops, open the IP.

Step 21

Stir well and add more salt & hot water if needed. Cook on saute mode to bring to consistency if needed.

Step 22

Squeeze lemon juice and serve masoor dal with rice.