Ingredients
- 2 teaspoons coconut oil or ghee
- 3/4 teaspoon cumin seeds
- Pinch of asafoetida
- 1 small yellow onion, chopped (optional)
- 3/4 teaspoon ginger garlic paste
- 1 clove garlic, grated
- 1 medium tomato, chopped (optional)
- 1/4 teaspoon turmeric powder
- 1 1/2 teaspoons coriander powder
- 1/4 teaspoon cayenne powder
- 1/2 teaspoon garam masala, optional
- 1 cup split pigeon peas, toor dal, rinsed
- 3 cups water, plus more as needed
- 1 teaspoon salt
- Handful of cilantro, chopped
- Juice of 1 lemon
Instructions
- Set the Instant Pot to 'Sauté' mode. Heat the coconut oil or ghee and add the cumin seeds with a pinch of asafoetida. Let the spices bloom for about 15 seconds.
- If using, add the chopped onion, ginger garlic paste, and garlic; sauté until the onion turns translucent, then add the tomato and all the ground spices (turmeric, coriander, cayenne, and garam masala if desired). Sauté for about 1 minute until fragrant.
- Add the rinsed pigeon peas and water to the pot. Cancel the 'Sauté' mode. Secure the lid and set the Instant Pot to high pressure. Cook for 8 minutes, then allow a natural pressure release for 10 minutes before quick releasing any remaining pressure.
- Remove the lid and stir the dal. Adjust the salt to taste and add water to achieve your desired consistency. Garnish with chopped cilantro and a squeeze of lemon juice.