Step 1

Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Saute 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. Press cancel and close lid with vent in sealing position.

Step 5

Change the instant pot setting to manual or pressure cook mode at high pressure for 12 mins. After the instant pot beeps, let the pressure release naturally.

Step 6

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

Step 7

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

Step 8

Follow the same steps as above. Cook for 3-4 whistles (about 12 minutes) and let the pressure release naturally.

Step 9

Follow the same steps until adding the lentis, and water. Add 1/2 cup more water. Cook on stovetop partly covered for 30-35 minutes until the lentils are cooked and soft. You might have to add more water as it evaporates in the pan.