Recipe Link with tips 

Youtube Video

Ingredients

For the Dal:

• 1 cup split, skinless moong dal  
• 3 cups water (24 oz)
• 1 cup chopped tomato
• 1 cup chopped onion
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder or paprika (adjust to taste)
• Salt to taste

For the Tempering (Tadka):

• 2 tablespoons oil
• ½ teaspoon cumin seeds
• ½ teaspoon mustard seeds
• ¼ teaspoon hing (asafoetida)
• 5-6 garlic cloves, sliced
• 1 cup sliced onion
• 1-2 dried red chilies
• 6-7 curry leaves
• Juice of half a lemon (optional)
• Chopped cilantro or fresh mint for garnish

Process

Start by rinsing the moong dal thoroughly under running water to remove any impurities. Soak it in water for 30 minutes to 2 hours to help it cook faster and become creamier. Once soaked, drain the water and set the dal aside.

In an Instant Pot, add the soaked moong dal along with 3 cups of water, chopped tomato, chopped onion, turmeric powder, red chili powder, and salt. Stir everything well to combine the ingredients evenly. Close the lid, set the Instant Pot to high pressure, and cook for 15 minutes. Once done, allow the pressure to release naturally before opening the lid. Stir the dal and adjust the consistency as needed by adding more water for a thinner texture or using the sauté function to thicken it.

For the tempering (tadka), heat 2 tablespoons of oil in a small pan over medium heat. Add cumin seeds and mustard seeds, letting them splutter. Stir in the hing, sliced garlic, sliced onions, dried red chilies, and curry leaves. Sauté the mixture for about 5 minutes or until the garlic and onions turn golden brown.

Once the tadka is ready, pour it over the cooked dal.Mix well before serving. Best served hot.