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This was a recent find and I love the texture. The taste of this is spicier than the masoor dal recipe I usually make for my family with a less garlic/onion oriented flavor.
This is not fully an instant pot recipe. The dal is cooked in the instant pot and then finished on the stove. I plan to work on a way to make this fully in the instant pot in the future and will update the recipe once I get a chance to try it out.ggw
1/4 C Masoor dal
1/4 C Moong Dal
1/4 C Toor Dal
1/4 C Chana Dal
3 C Water
1/4 t Turmeric
1 T Oil (any neutral oil is fine)
1 t Cumin seeds
3 Cardamom pods
1 Bay leaf
2 Garlic cloves, minced
1 Onion, finely chopped
1 Jalapeno, sliced in half and de-seeded
1/2 " Ginger, minced
1 Tomato, finely chopped
1/4 t Turmeric
1 t Salt
1/2 C Water
1/4 t Garam Masala
2 T Cilantro, chopped
1. Put the masoor dal, chana dal, moong dal, and toor dal into a bowl and cover with water. Let sit for 30 minutes, then drain
2. Add the masoor dal, chana dal, moong dal, toor dal, 3 cups water, and 1/4 t turmeric to the instapot and give it a stir
3. Put on the instant pot's lid and set to manual/pressure cook mode for 12 minutes, let pressure release naturally
4. In a large pot/pan saute cumin, cardamom, and bay leaf in the oil
5. Add the onion, jalapeno, garlic, and ginger and saute well
6. Add the tomato and saute until the tomato turns mushy
7. Add salt and the remaining turmeric, stir
8. Add the dal from the instant pot and the 1/2 cup of water, stir
9. Cover and simmer for ~5 minutes
10. Add garam masala and cilantro, stir
11. Serve