Ingredients
Method
Prep
- Chop 1/2 an onion finely. Chop the second half of the onion lengthwise for caramelizing and set them apart.
- Rinse the dal well and set aside.
- Place the saffron is the heavy whipping cream and set aside.
- Slit the serrano peppers but keep them intact.
Cook
- When you are ready to cook, select sauté on the instant pot and adjust to normal.
- Add oil to the pot. When the oil is hot add the bay leaf and the whole black cardamom pod.
- Add in the finely chopped onions. Furthermore, let the onions sauté for a minute or two. Once they turn golden, add in the ginger garlic paste, and slit serrano peppers. Further stir well.
- Add in the ground coriander and ground turmeric and mix well. Next, add in the whole moong dal, salt, and water and stir well.
- Close the lid and select manual/ high pressure for 25 minutes. When done let the pressure release naturally.
Tempering
- While the pressure is releasing on a pan on medium heat add ghee. Further add in the long sliced onions. Let them sauté until they turn golden brown. Make sure not to burn them. Furthermore add in the whole dried red chili peppers and sauté for a minute and turn off the heat.
Finishing
- Open the instant pot lid and select sauté. Add in the heavy whipping cream with saffron. Finally add in the caramelized onion mix. Stir, press cancel, transfer to a serving bowl and serve with white rice.
Notes
This dal tends to get thick over time or if stored in the refrigerator. If you intend to reheat it you may need to add some additional water. This isn’t suppose to be very thick.
The whole spices (cardamom pods and bay leaf can be discarded, they don't need to be consumed)