Instant pot moong dal

De Swasthi's Recipes · 25 min

Ingredientes

Preparación

1. Rinse the moong dal three times, then soak in 1¾ cups water while you prepare the other ingredients.
2. Heat the oil or ghee in the Instant Pot inner pot on sauté. When hot, add the cumin seeds and curry leaves or bay leaf, then the ginger, green chilli and onion. Sauté the onion for 1 to 2 minutes.
3. Stir in the turmeric, red chilli powder and garam masala. Turn off the pot, then add the tomatoes, the dal with its soaking water, and water to deglaze.
4. Seal the lid with the steam valve set to sealing, press pressure cook and set for 10 minutes.
5. Let the pressure release naturally. Open the lid, add the kasuri methi and amchur, and stir well. Adjust the salt to taste and thin with boiling water if too thick.
6. Heat the ghee in a small pan on medium. Add the crushed garlic and dried red chilli, and fry until the garlic smells good. Add the mustard seeds, cumin seeds and curry leaves, then turn off the heat and stir in the red chilli powder and hing.
7. Pour the tadka over the dal, mix gently, and finish with coriander leaves and a squeeze of lemon juice before serving.

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