Make sure you have these ready before you start cooking: 1. Pressure cooked lentils (toor and mung dal cooked together under high pressure for at least 20 minutes) 2. Diced ginger and garlic (1 clove), fine cut tomato, onion, green chili pepper 3. Chopped cilantro 4. Turmeric and red chili powder (or cayenne pepper) 5. Diced garlic (1 clove), cumin seeds, dry chili pepper and asefetida (hing).
Set Instant Pot (IP) on 'saute' mode, add ghee. Once the 'hot' sign comes up, add onion and diced ginger/garlic. Cook for a minute or more till onion turns slightly brown.
Now add tomatoes, chili peppers and cook for a couple of minutes. Add turmeric, red chili powder and mix well.
Add pressure cooked lentils, salt, half a cup of water and mix well.
Add cilantro, mix well and turn IP off. Transfer dal to a serving container.
Heat ghee in a pan on a stove top. Add tadka ingredients (diced garlic, cumin, dry chili pepper). Cook till garlic turns brown, add hing and mix well.
Add tadka to the dal and serve hot (mix well before serving).
Notes
Have this dish by itself as a soup, use it as a dip with your roti or mix it with steamed rice and ghee.*Use organic ingredients wherever possible