Step 1

Wash and soak dal in warm water for 30 minutes. Then strain.

Step 2

Combine the onion, tomato, and garlic in a food processor and pulse to chop until a coarse mixture forms.

Step 3

Heat Instant Pot to high Sauté mode. Once hot, add oil and the chopped onion mixture. Sauté for 10-12 minutes, until the mixture no longer has moisture and the oil starts to leave the sides.

Step 4

Add the whole cloves, spices, and salt and stir for another minute.

Step 5

Cancel Sauté. Add the lentils and 1 cup of water and mix well. Submerse the lentils within the water as much as possible. Cover with the lid and set to the top sealing. Pressure Cook on High for 4 minutes.

Step 6

Allow the pressure to naturally release for 10 minutes. Then manually release any remaining pressure and press sauté on high again. Taste and adjust salt.

Step 7

Add the green chili pepper and ginger and sauté for another 1-2 minutes until all the water has completely evaporated and the oil starts to leave the sides. Turn off the Instant Pot. Stir in cilantro and lemon or lime juice, if using. This dal is best served with roti, paratha, naan, or other bread. I love it with some achaar on the side.

Step 8

Wash and soak dal in warm water for 30 minutes. Then strain.

Step 9

Combine the onion, tomato, and garlic in a food processor and pulse to chop until a coarse mixture forms.

Step 10

Heat a medium, deep skillet over medium-high heat. Once hot, add oil and the onion mixture and sauté for 10-12 minutes, until the mixture no longer has moisture and the oil starts to leave the sides. Add a splash of water and cook for another minute, until the tomatoes have broken down well.

Step 11

Add the whole cloves, spices, and salt and stir. Add the strained lentils and 1 3/4 cups water and raise the heat to bring to a boil.

Step 12

Once the water comes to a boil, reduce the heat to a medium-low. Cover, and cook for 22-23 minutes, or until the lentils are cooked al dente and the water has greatly decreased. Uncover, and taste and adjust salt.

Step 13

Raise the heat to high, add the green chili pepper and ginger and sauté for another 1-2 minutes until all the water has completely evaporated and the oil starts to leave the sides. Turn off the heat and stir in cilantro and lemon or lime juice, if using. This dal is best served with roti, paratha, naan, or other bread. I love it with some achaar on the side.