Step 1

Start the instant pot in sauté mode and heat oil in it. Add cumin seeds and asafoetida.

Step 2

Once the cumin seeds start to change color, add the onions, garlic and saute for 2 minutes.

Step 3

Add tomatoes, turmeric, red chili powder and salt. Stir and saute for 2 minutes.

Step 4

Add the washed dal and water. Stir it all up. Press Cancel and close the lid with vent in sealing position.

Step 5

Change the instant pot setting to manual or pressure cook mode at high pressure for 4 mins. After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR).

Step 6

Garnish with cilantro and stir. Optionally, sprinkle the juice of half a lemon and some garam masala. Moong Dal is ready to be served.