Step 1

Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Sauté for 30 seconds.

Step 2

When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.

Step 3

Add tomato and spices. Stir and sauté for another 2 minutes.

Step 4

Add the lentils, water and stir well.

Step 5

(For pot-in-pot rice) Place the trivet. In a bowl, add all ingredients for basmati rice and place it on top of the trivet. Close the lid with vent in sealing position.

Step 6

Press cancel and close lid with vent in sealing position. Change the instant pot setting to manual or pressure cook mode at high pressure for 5 mins.

Step 7

After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR).

Step 8

Open the pot. Add the lime juice and stir the dal.

Step 9

Garnish with cilantro. Serve dal with roti, naan or rice.

Step 10

Follow the same steps as above. In the stovetop pressure cooker, cook for 1 whistles (about 5 minutes) and let the pressure release naturally.

Step 11

In a large pot over medium heat, follow the same steps as the recipe above. After adding lentils and water, bring to a boil, then lower the heat and cover to cook until the lentils are tender, about 15 to 20 minutes.