Step 1

Set your instant pot to a sauté mode and allow it to heat. When the digital display indicates “hot,” add the cooking oil followed by cumin seeds and asafetida.

Step 2

Allow the cumin seeds to brown and infuse their flavors in the hot oil.

Step 3

Now add ginger and green chilies and mix really well.

Step 4

Add chopped onions and salt. Allow the onions to brown a little. Now save half of this mixture and add tomatoes to the rest half.

Step 5

Add soaked toor dal, turmeric and mix well. Seal the vent and secure the lid.

Step 6

Set the instant pot to pressure cook for 15 minutes. After the pressure cooking time, wait for natural pressure release.

Step 7

Now open the lid and gently mash the dal and vegetables. Add more water if required and adjust salt if necessary.

Step 8

Add the remaining onion tadka mixture and give the dal a quick boil.

Step 9

Switch off the instant pot and add fresh cilantro to the dal. Serve with hot rice.

Step 10

Use mustard seeds, curry leaves, dried red chili and asafetida to temper.Add sambar powder, tamarind pulp, and mixed vegetables to dal and pressure cook. Garnish with the tempered seeds and curry leaves.

Step 11

To hot ghee, add cumin seeds to temper, add spices – turmeric, coriander, chili powder, and garam masala. Add ginger and garlic, followed by chopped onions and tomatoes. Allow the veggies to become mushy and then add cooked dal, and adjust the consistency by adding more water. Bring the dal to a boil, and garnish with cilantro leaves.

Step 12

Temper either cumin or mustard seeds in hot oil or ghee. To the tempered seed, add 1 tbsp grated ginger, 2 cups of chopped spinach and allow it to wilt. Add 2 cups of cooked toor dal, spices – turmeric, chili powder and bring the mixture to a boil. Serve with lime juice.

Step 13

Temper cumin or mustard seeds and dried red chili in hot oil. Add a pinch of asafoetida and 2 cups of cooked dal. Bring the mixture to a boil. This is a non-spicy, simple dal tadka.

Step 14

Temper mustard seeds in hot oil, and add chopped green chilies. Add cooked tool dal with tomatoes and bring the mixture to a boil. Garnish with cilantro and lime juice before serving.

Step 15

Cook dal with tamarind and green chilies. To the hot oil, add mustard seeds, curry leaves, onions and a cup of water. Bring the mixture to a boil. Garnish with cilantro.