Step 1

Press Saute and add oil to the Instant Pot. Once the oil is hot, add cumin seeds.

Step 2

Along with the cumin seeds, add chopped onion too. Cook for 1-2 minutes till they change color.

Step 3

Add tomatoes to it. Once tomatoes turn mushy and oil starts to separate, add spices.

Step 4

Add rinsed dal and water to the pot. Place trivet over the dal and add 1 cup of rice and 1.5 cups water.

Step 5

Close the lid and with the vent at sealing position, pressure cook for 4 minutes. After the pot beeps, let the pressure release naturally for 10 minutes and then do the quick release.(Note: To make moong dal tadka you can adjust the time as per your liking. You can cook the dal for 3-5 minutes. Cook for 3 minutes, if you want lentil to hold the shape. For a little mushier texture, cook for 4 minutes. For mushier & soup type consistency, cook for 5 minutes).

Step 6

For tempering, add oil/ghee to a small pan. Add cumin seeds, kasuri methi, whole red chili, asafetida, and Kashmiri red chili powder.

Step 7

Garnish with cilantro and spread the prepared tempering over the dal.

Step 8

Add rinsed lentils and water with salt in the pressure cooker and close the lid. Pressure cook on stove-top at medium heat for 3 whistles. Once pressure is released then open the lid.

Step 9

Take another pan and add oil. When the oil is hot, add onions & cumin seeds and let them fry for 2-3 minutes until they start to change the color.

Step 10

Add tomatoes to it. Let the tomatoes turn mushy and oil to separate.

Step 11

Cook for 1-2 minutes and add all the spices to it. Cook for another 1 minute.

Step 12

Then transfer this onion-tomato masala in the cooker and cook for 1-2 minutes at medium heat until everything is combined well.

Step 13

For tempering, add ghee to a small pan. Add mustard seeds. When they start to splutter, add garlic, asafetida, curry leaves, cumin seeds, and whole red chili. Fry for 1-2 minutes.

Step 14

Garnish with cilantro and spread the prepared tempering over the dal.