Dal Tadka

Based on: Instant Pot Dal Tadka recipe at pipingpotcurry.com

Ingredients

1 tbsp ghee or oil
1 tsp cumin seeds
1 green chili pepper, sliced into 2 pieces (or 1 tbsp finely chopped)
6 curry leaves
1/4 tsp hing (asafoetida)
3/4 med or 1/2 large onion, finely chopped
3 cloves garlic, grated
2 tsp ginger, grated
1 large roma tomato, grated
1/2 tsp ground turmeric
1/2 tsp coriander powder
1 tsp kashmiri chili powder
1 tsp salt
1 cup toor dal, washed immediately before use
2 cups water

Directions

Start the instant pot in sauté mode (at "normal" temperature setting) and heat the ghee in it. Add cumin seeds, green chili, curry leaves, and hing.

After the hing starts to mellow, and the cumin seeds start to pop, add the onions and cook a few minutes until they start to brown.

Add the garlic and ginger and cook for 2 minutes.

Add tomato and spices and cook for another 2 minutes.

Add the washed dal and water. Stir it all up.

Close the lid with vent in sealing position.

Change the instant pot setting to manual or pressure cook mode at high pressure for for 5 mins.

After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (aka "5 minute natural pressure release").