Step 1

Add the rinsed moong dal along with 3 cups water, tomato, turmeric powder, red chili powder and salt to a pressure cooker or Instant Pot and stir to combine.

Step 2

Press the high pressure or manual button and cook on high pressure for 5 minutes if using an Instant Pot. Let the pressure release naturally for 10 minutes and then do a quick pressure release. If using a traditional pressure cooker, cook for 2 to 3 whistles on high heat. Let the pressure release naturally.

Step 3

Once the pressure is released, open the lid 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

Make the tadka/tempering by heating 1 tablespoon of oil (or you can use ghee) in a small pan on medium heat. Once hot, add cumin seeds and mustard seeds and let them splutter. Then add hing and stir.

Step 5

Add the garlic and dried red chilies and sauté for 2 to 3 minutes until garlic become light brown in color. Add the curry leaves and stir.

Step 6

Transfer the tadka to the dal and mix well. Finish by adding lemon juice and cilantro. Serve moong dal over rice or grain of choice for a hearty meal.