Ingredients
- 2 tbsp oil of choice or ghee (clarified butter)
- 1/2 tsp cumin seeds
(jeera)
- 1/2 tsp mustard seeds
(rai)
- 1/4 tsp fenugreek seeds
(methi ke beej)
- 8 curry leaves (kadi patta)
- 3 whole dried red chili peppers
- 1/4 tsp asafoetida
(heeng)
- 4 whole cloves
(laung)
- 1 cinnamon stick
about 2 inches (dalchini)
- 1 inch washed and chopped ginger crushed in mortar and pestle (adhrak)
- 2 serrano peppers chopped and then crushed in motor pestle (green chili peppers)
- 1 cup split pigeon peas lentil soaked for 20 mins in 1.5 cups of water (toor dal
)
- 3 and 1/2 cup water
- 1/2 tsp ground turmeric
(haldi)
- 1/4 cup raw peanuts
(optional) - 2 tbsp jaggery powder
- 6 dried kokum
(available in the Indian grocery store or amazon) - 1 and 3/4 tsp salt
- 2 tbsp finely chopped fresh cilantro for garnish (optional)
about 2 inches 
) 
Method
Prep
- Rinse the dal a few times and discard the water.
- Soak the dal for 20 minutes in 1.5 cups water. Discard the water before cooking.
- Wash and crush the serrano peppers and the chopped ginger in a motor and pestle.
- Wash and chop the cilantro.
Cook
- Select sauté on the instant pot and adjust to normal.
- Add oil to the pot.
- When the oil is hot add cumin seeds, mustard seeds, and fenugreek seeds.
- When the mustard seeds begin to splutter, add curry leaves, whole dried red chili peppers, asafoetida, cloves, and the cinnamon stick.
- Add the crushed ginger and serrano peppers.
- Then add the dal and water. Stir
- Add turmeric, peanuts, jaggery, kokum, and salt. Mix well. Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well.
- Press cancel.
- Secure the lid on the pot and close the pressure-release valve.
- Select manual and cook at high pressure for 15 minutes.
- When cooking is complete, use quick pressure release to depressurize.
- Open the lid. Mash the dal roughly with a potato masher or back of a ladle.
- Transfer into a serving bowl immediately.
- Garnish with cilantro.
Serve
- Serve with steamed rice or roti.
Notes
- This is the kokum that I used. I bought it in the Indian store.
- This recipe has been tried on a 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
- Dal tends to thicken up if you refrigerate it overnight or if you reheat it. In that case add about 1/4 cup boiling water and stir.
- Serrano peppers: I have added 2 serrano peppers and honestly the dal is not too spicy. The jaggery moderates the spice levels.
- Jaggery: I used powdered jaggery from the Indian store. Image shown here:
