Stove Top Method:Set aside seasoning ingredients (mustard and cumin seeds, red and green chili peppers), cilantro and turmeric. Prepare tomato and fenugreek leaves and set them in separate bowls along with lentils. Pressure cook lentils and tomatoes to soften.
Add coconut oil to a pan and set heat on medium. Let this heat up for a couple of minutes before adding seasoning ingredients (green and red chili peppers, along with mustard and cumin seeds}. The mustard seeds will start crackling. Add the pressure cooked contents, turmeric and salt to the pan and mix well.
Add fenugreek leaves and stir well for a couple of minutes.
Garnish with cilantro; mix well before serving.
Instant Pot Method:1. Pressure cook toor dal with tomatoes for 15 minutes. 2. Mash/mix with a spoon and set aside. 3. Set IP to sauté mode, add oil and wait till the 'hot' sign shows up. Sauté seasoning ingredients (curry leaves, red chili pepper, urad dal, green chili pepper, cumin and mustard seeds). Add turmeric powder and mix well. 4. Add cooked dal/tomato, salt, and let it come to a simmer. 5. Now add the greens (fenugreek and cilantro), stir well and let it cook for about 3 minutes
Transfer to bowl and serve hot.
Notes
Great by itself as a soup or by adding to steamed rice with organic ghee.*Use organic ingredients wherever possible