Ingredients:

  • 1 cup moong dal (yellow split mung beans)
  • 4 cups water
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 medium tomato, chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 2 tablespoons vegetable oil or ghee
  • Salt to taste
  • Fresh cilantro for garnish

Instructions:

  1. Chop onions, garlic, ginger, and tomato. Rinse moong dal under cold water until water runs clear.
  2. Set the Instant Pot to Sauté mode. Add oil or ghee, followed by cumin seeds. Cook until fragrant (30 seconds). Stir in onions, garlic, and ginger; sauté until onions are translucent (3-4 minutes).
  3. Mix in turmeric powder and chopped tomato. Cook for about 2-3 minutes until tomatoes soften.
  4. Add rinsed moong dal and water to the Instant Pot. Stir to combine and ensure nothing sticks to the bottom. Close the lid, set the pressure valve to sealing, and cook on high pressure for 10 minutes.
  5. After cooking, allow for a natural release of pressure for 10 minutes, then quick release any remaining steam.
  6. Stir in garam masala and salt to taste. Adjust consistency with more water if needed.
  7. Garnish with fresh cilantro and serve hot.