Step 1

In a 6 x 3 pan, add all ingredients of the rice, mix well, and set aside. (you can use a larger or smaller pan for the rice with impunity. It’s a pretty forgiving way to make perfect rice).

Step 2

Turn your Instant Pot on Sauté (high heat setting). When the pot reads HOT, add ghee, or coconut oil/oil.

Step 3

Once this oil starts to shimmer indicating that it is hot, add cumin seeds, mustard seeds, and the chili if using, and stand back. These seeds will sputter like popcorn within 10-15 seconds.

Step 4

Add the ginger and garlic and sauté for 10 seconds.

Step 5

Add onions, tomatoes, turmeric, and salt, and stir until well mixed.

Step 6

Pour in toor dal and water and scrape well to ensure nothing has stuck to the bottom.

Step 7

Place the tall steamer rack inside this liner (on top of the dal basically)

Step 8

Place the pan of rice on the steamer. It is not necessary to cover the rice.

Step 9

Cook at high pressure for 10 minutes, and allow it to release pressure naturally for 10 minutes. Then release all remaining pressure.

Step 10

Using little silicone mitts, carefully remove the rice, as well as the steamer rack.

Step 11

Check the consistency of the dal. You want a thick mixture akin to porridge.

Step 12

Serve each bowl with rice and dal, and pass around some extra ghee or whatever you’re using as a substitute to pour over your piping hot and lovely rice and dal.