Black Gram Dal/Split Urad Dal Chana Dal | Ghee Cumin Seeds | Dry Bay Leaves Garlic Cloves | Onion Fresh Ginger | Cilantro Red Chili Powder | Turmeric Powder Tomatoes | Dried Fenugreek Leaves Cumin | Salt
First, wash and rinse the urad dal and chana dal and set them aside. Next, turn on the sauté function on your Instant Pot. When it reads hot, add the ghee, bay leaves, and cumin seeds. Once the cumin seeds start to crackle, add the ginger, garlic, and dried fenugreek leaves and give the spices a quick stir.
Next, add in the chopped onions and sauté for 2 to 3 minutes or until the onion becomes soft. When the onions are ready, add the tomatoes, salt, turmeric, red chili powder, and cumin or coriander powder and stir to mix. Next, add the lentils (dal) and stir well to mix. Finally, add the water.
Once the water is added, cancel the sauté function on the Instant Pot and secure the lid. When the lid is locked in place, press the pressure cook function and set it for 20 minutes. Make sure the vent is set to sealing.
Once the timer goes off, turn the vent to open and allow the pressure to escape. After the pressure has released, open the lid and stir the dal well. At this point, if it appears too thick, you can add some water until it reaches a better consistency.
Before serving, garnish the dal with chopped cilantro. Finally, serve it with hot paratha, garlic naan, jeera rice or roti. Enjoy!