Dal tadka

Step 1

Combine split Pigeon peas (Arhahr dal), Mung dal-lentils, and Red lentils(Masoor dal). Rinse the lentils 2 to 3 times until the impurity clears. Soak lentils with enough water to cover for 15 minutes.

Step 2

Add soaked lentils, water, turmeric powder, cumin-coriander powder and salt to an InstantPot or a Pressure Cooker. Pressure cook in an Instant Pot on high setting for 15 minutes with natural steam release.

Step 3

For pressure cooker cooking, cook on high heat until 2 whistles. Turn the heat down to low and cook for 8-10 minutes. Natural Pressure Release.

Step 4

Whisk dal with a whisk or use a hand blender(if needed) until smooth.

Step 5

Heat oil in a wok or a saucepan on medium heat. Add cumin seeds. Once the oil starts to become cloudy around cumin seeds, add minced onions. Cook onions until slightly golden.

Step 6

Now add minced ginger and garlic, sauté for a few seconds. Add diced tomatoes, whole chilis, dried fenugreek, Kashmiri chili powder and curry leaves. Cook on low -medium while stirring for about a minute or until tomatoes start to break apart.

Step 7

Add tadka to cooked Dal. If Dal is too thick add ½ cup to a cup of hot water to thin it down. Boil the Dal to reduce the liquid if needed. Garnish it with chopped cilantro and Garam Masala.

Step 8

Serve warm with plain rice or roti.