Name: Instant Pot Daal
Total time: 25 min
Ingredients: Vegetable oil, or ghee, to coat the bottom of the pot; 1 Onion, small, chopped; 1 tbsp Garlic paste; 1 tbsp Ginger paste; a handful Cherry tomatoes, chopped; 2 cup Red daal, masoor daal, rinsed; 3 cup Water, plus more if needed; 1/8 tsp Cumin seeds; 1 tsp Salt; 1/2 tsp Turmeric powder; 1 tsp Red chili powder; Cilantro, fresh, chopped for garnish; 2 Green Thai chilies, chopped, optional for extra spice

Method

10 steps. Tap one to mark it done.

Set the Instant Pot to its normal Sauté function. Pour enough vegetable oil or ghee to cover the bottom of the inner pot.
Sauté the chopped small onion for a few minutes until it is soft and translucent.
Add the garlic paste and ginger paste, scraping the bottom of the pot frequently to prevent the mixture from sticking.
Toss in the chopped cherry tomatoes and cook for approximately 1 minute.
Incorporate the cumin seeds, salt, turmeric powder, and red chili powder, stirring well to combine them with the sautéed onions.
Wash the red daal (masoor daal) inside a fine-mesh strainer under running water until it runs clear. Transfer these washed lentils to the Instant Pot and stir.
Add 3 cups of water, scraping down the sides of the pot to submerge any loose lentils.
Close the Instant Pot lid and turn the steam release valve to the sealing position. Choose Pressure Cook (High) and cook for 6 minutes.
When the cooking time is up, let the cooker sit for 7 to 10 minutes for natural pressure release (NPR). Carefully release any remaining steam, then open the lid.
Stir in the fresh chopped cilantro. If you want extra heat, mix in the chopped green Thai chilies. Serve warm alongside naan, roti, or white rice.