Instant Pot Masoor Dal

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 teaspoon yellow mustard seeds
• 1 teaspoon cumin seeds
• 1 small yellow onion (, finely chopped)
• 1 teaspoon fresh minced ginger
• 1-2 green chilies
• 1 teaspoon minced garlic
• 1 1/2 cups red lentils (, rinsed and drained)
• 2 Roma tomatoes (OR 1/2 to 3/4 of a 14.5 ounce can of diced tomatoes) (, finely chopped)
• 4 cups chicken or vegetable broth (see Note) ((vegetarian/vegan: use vegetable broth))
• 1 teaspoon salt
• 1 black cardamom (, optional but recommended)
• 2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon asafoetida (aka hing powder)
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• pinch of kashmiri chili powder (or cayenne) (, optional (for heat))
• juice of one lime
• 2-3 tablespoons chopped fresh cilantro

Instructions

1. 1

   Set the Instant Pot to sauté. Heat the oil in the Instant Pot and add the mustard and cumin seeds. Cook until the mustard seeds begin to pop, about 15-20 seconds. Add the onions and cook until soft and translucent about 5-7 minutes. Add the garlic, ginger and chilies (if using) and cook for another minute. Add the turmeric, chili powder, asafoetida, coriander, cinnamon and cloves and cook for a minute. Add the lentils, tomatoes, salt, black cardamom, and broth. Stir to combine.Cancel the "sauté" setting and set to pressure cook on HIGH for 10 minutes followed by a quick release.Stir in the lime juice and cilantro, add salt to taste, and serve immediately with some fresh naan. Note: Masoor dal thickens over time and if serving as leftovers you can thin it out with a little more broth if you like.