Masoor dal (red lenthil)

Stovetop masoor dal Add masoor dal & moong dal (optional) to a pot or pressure cooker

Wash it a few times until the water runs clear

Next add chopped tomatoes, water and green chili

Pressure cook for 1 to 2 whistles on a medium heat

If cooking in a pot, cook on a medium heat until soft adding more water if needed

Once the pressure releases, open the cooker

Mash the dal to suit your liking

You can make it smooth or keep it grainy

If needed you can pour 2 to 3 tbsp water to bring it to a consistency

Tempering Heat 1 tbsp ghee in a small pan

Add mustard, cumin, red chilies and garlic

Saute until the garlic turns slightly golden

Turn off the heat and add hing, chili powder and turmeric

You can also add in garam masala if using

Quickly pour this off to the dal

Time to add salt and kasuri methi if using

Mix and simmer for 2 mins

If using coriander leaves add them now

Squeeze in some lemon before serving

Masoor dal is ready to serve with roti or rice

Instant pot masoor dal Press saute button on the Instant pot and pour oil to the inner pot

Add mustard, cumin, broken red chilies and garlic

When they splutter add tomatoes along with salt, chilli powder, hing, garam masala (optional) and turmeric

Saute for 1 min

Next add dal, green chilli and pour water

Stir well and deglaze to release any bits of food stuck

Secure the Instant pot with lid

Set the steam release handle to sealing

Optional :You can cook basmati rice together by placing the rice bowl on a long legged trivet

Press pressure cook button and set the timer for 7 mins

Wait for the pressure to release naturally

When the pin drops, open the IP

Stir well and add more salt & hot water if needed

Cook on saute mode to bring to consistency if needed

Squeeze lemon juice and serve masoor dal with rice