Ingredients
Method
Prep
- Rinse and peel the lotus stems well. Second, chop them into round pieces. Further cut them into two halves. I typically soak them in water for 5 minutes after they are chopped to clean them well. I used 2 small lotus stems for this recipe.
- Rinse the lentils a few times. Secondly, discard the water used to rinse the lentils.
Cook
- Add the rinsed lentils, and 5 and ¼ cups water in the inner pot.
- Add in cloves, salt, asafoetida, whole dried red chili pepper, ground fennel, ground ginger, ground turmeric, cumin seeds, ghee, ground cumin and black cardamom pod. Stir well.
- Close the lid and select manual/ high pressure for 23 minutes. When done let the pressure release naturally.
- Open the lid, add in chopped lotus stem and stir well. Close the lid and select manual/ high pressure for 2 minutes.
- When done, quick release the pressure.
- Open the lid, select sauté. Finally, add milk and Serrano peppers. Again, give it a good stir. Additionally, let the lentils sauté for three to five minutes until everything is mixed well. Finally, turn off the sauté mode and transfer the cooked dal in a serving bowl.