1 cup moong dal dhuli, 200 grams, also known as split petite yellow lentils
3 cups water, 24 oz
1 medium tomato, chopped
1/2 teaspoon turmeric powder
1/4 teaspoon red chili powder, or to taste
3/4 teaspoon salt, or adjust to taste
1 tablespoon oil, 15 ml, or you can also use ghee
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/4 teaspoon hing, asafoetida
5-6 large garlic cloves, sliced
1-2 dried red chilies
6-7 curry leaves
Juice of half a lemon
To you Instant Pot or regular stove top pressure cooker, add the dal, 3 cups water, chopped tomato, 1/2 teaspoon turmeric powder, 1/4 teaspoon red chili powder and 3/4 teaspoon salt. Stir to combine.
If using Instant pot, cook for 5 minutes at high pressure. Let the pressure release naturally for 10 minutes and then do a quick release.
If using traditional pressure cooker, cook for 2-3 whistles on high heat. Let the pressure release naturally.
Once the pressure is released, open the lid of the cooker and give the dal a stir. Adjust the consistency of dal at this point to your preference.
To make the tempering, heat 1 tablespoon of oil in a small pan on medium heat. Once the oil is hot, add the cumin seeds and the mustard seeds.
Let the seeds sizzle, wait until the mustard seeds pop. Then add the hing.
Add the sliced garlic and dried red chilies and saute for 2 to 3 minutes until garlic become light brown in color.
Then add the curry leaves and saute for few seconds.
Transfer tempering to the cooked dal and stir.
Add in the lemon juice, chopped cilantro and mix. Serve moong dal over rice for a comforting meal!