Ingredients for 4 people

• ½ cup yellow split pigeon peas (Arhar Dal, Toor Dal) (or pink Masoor)
• ¼ cup small yellow lentils without skin (yellow Moong Dal)
• 2 tbsp Ghee (for vegan Dal substitute with oil)
• 1 onion, chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 green chili, finely chopped
• 1 tomato, chopped
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp red Kashmiri chili powder
• 750 ml water
• 1 tsp salt
• 1 tbsp fresh lime juice
  
   

For the Tadka (spiced flavored ghee / oil)

• 2 tbsp Ghee (for vegan Dal substitute with oil)
• 1 tsp cumin seeds
• ¼ tsp Hing (Asafoetida)
• 2 - 3 whole dried red Kashmiri chilies
• 2 garlic cloves, chopped
• 1 tsp red Kashmiri chili powder
• 2 tbsp chopped fresh coriander leaves
  
   

Instructions

Preparation in an electric pressure cooker like Instant Pot

Rinse Arhar Dal and Moong Dal several times with cold water until the water remains clear.

Soak the lentils in 2-3 cups of water and set aside.

Press the SAUTE button on the Instant Pot. Once the display switches to HOT, add Ghee to the inner pot. When the oil is hot and shimmering, add the onions and fry, stirring frequently, until they turn a light brown color (takes about 8-10 minutes).

Add ginger and garlic paste and continue to sauté for 2 minutes.

Add the chopped green chili and tomato and mix well. Stir frequently while cooking and continue to sauté the mixture for 3 minutes.

Now add coriander powder, turmeric powder, and red Kashmiri chili powder and cook it further for 1 minute.

Drain the water from the lentils and add them to the pot along with 750 ml of water and salt, stirring well. Close the lid of the Instant Pot and set the valve to the sealing position. Press the PRESSURE COOK button and set the timer for 10 minutes at high pressure. The Instant Pot will take some time to build up pressure and start the timer.

Once the timer has finished, let the pressure release naturally for 10 minutes. Then manually release the remaining pressure by turning the valve to the venting position. To avoid steam burns, use a cloth or a spoon to move the valve. Open the lid of the Instant Pot.

Add lime juice to the pot and mix the cooked dal well with a whisk or a madani until smooth and creamy.

Add a bit more water if the dal is too thick for your taste, and bring it to a boil by pressing the SAUTE button.

Check for salt and add more if needed. Set the cooked dal aside.

Preparation in a traditional pressure cooker

Rinse arhar dal and moong dal several times with cold water until the water runs clear.

Soak the lentils in 2-3 cups of water and set aside.

Ghee heat in a pressure cooker over medium heat. Once the ghee is hot and shimmering, add onions and sauté, stirring frequently, until they turn light brown (takes about 8-10 minutes).

Add ginger and garlic paste and continue to sauté for 2 minutes. Add the chopped green chili and tomato and mix well. Stir frequently while cooking and continue to sauté the mixture for 3 minutes.

Now add coriander powder, turmeric powder, and red Kashmiri chili powder and cook for another minute.

Drain the water from the lentils and add them to the pot along with 750 ml water and salt, and mix well. Close the lid of the pressure cooker, increase the heat to high, and set the pressure to high. When the desired pressure is reached, reduce the heat to low and cook for 10-12 minutes.

Remove the pressure cooker from the heat and let the pressure release naturally.

Open the lid of the pressure cooker.

Add 1 tbsp lime juice to the pot and mix the cooked dal well with a whisk or a madani until smooth and creamy. Add a bit more water if the dal is too thick for your taste, and bring it to a boil.

Check for salt and add more if needed. Set the cooked dal aside.

Tempering the dal

Once the lentils are cooked, they should be tempered. Ghee heat in a small pan over medium heat. When the ghee is hot, add cumin seeds and hing (asafoetida) and let them sizzle for 4-5 seconds.

Add dried red chilies and garlic and stir-fry constantly until they turn a golden brown color.

Turn off the stove and add red Kashmiri chili powder to the pan.

Pour the tempering immediately over the dal and mix it well. Your smoky Dal Tadka is ready.

Garnish with coriander and serve hot.

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