Step 1

To you Instant Pot or regular stove top pressure cooker, add the dal, 3 cups water, chopped tomato, 1/2 teaspoon turmeric powder, 1/4 teaspoon red chili powder and 3/4 teaspoon salt. Stir to combine.

Step 2

If using Instant pot, cook for 5 minutes at high pressure. Let the pressure release naturally for 10 minutes and then do a quick release. If using traditional pressure cooker, cook for 2-3 whistles on high heat. Let the pressure release naturally.

Step 3

Once the pressure is released, open the lid of the cooker and give the dal a stir. Adjust the consistency of dal at this point to your preference.I added 1/2 cup extra water at this point.

Step 4

To make the tempering, heat 1 tablespoon of oil in a small pan on medium heat. Once the oil is hot, add the cumin seeds and the mustard seeds.

Step 5

Let the seeds sizzle, wait until the mustard seeds pop. Then add the hing.

Step 6

Add the sliced garlic and dried red chilies and saute for 2 to 3 minutes until garlic become light brown in color.

Step 7

Then add the curry leaves and saute for few seconds.

Step 8

Transfer tempering to the cooked dal and stir.

Step 9

Add in the lemon juice, chopped cilantro and mix. Serve moong dal over rice for a comforting meal!