Whole Masoor Dal

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• 2 tablespoons ghee or neutral oil
  Ingredient note

  Source: 2 tablespoons ghee or neutral oil
• 1/2 teaspoon whole cumin seeds
  Ingredient note

  Source: 1/2 teaspoon whole cumin seeds
• 1 each small yellow onion (finely diced )
  Ingredient note

  Source: 1 small yellow onion (finely diced )
• 1 each plum tomato (finely diced)
  Ingredient note

  Source: 1 plum tomato (finely diced)
• 1 1/2 teaspoons ginger paste
  Ingredient note

  Source: 1 1/2 teaspoons ginger paste
• 1 1/2 teaspoons garlic paste
  Ingredient note

  Source: 1 1/2 teaspoons garlic paste
• 1 cup whole Masoor dal (rinsed and drained )
  Ingredient note

  Source: 1 cup whole Masoor dal (rinsed and drained )
• 4 cups water
  Ingredient note

  Source: 3 to 4 cups water; upper source range endpoint used for shopping.
• 1 teaspoon ground coriander
  Ingredient note

  Source: 1 teaspoon ground coriander
• 1 teaspoon Kashmiri red chili powder
  Ingredient note

  Source: 1 teaspoon Kashmiri red chili powder
• 1/4 teaspoon ground turmeric
  Ingredient note

  Source: 1/4 teaspoon ground turmeric
• 2 teaspoons kosher salt
  Ingredient note

  Source: 2 teaspoons kosher salt
• 1 tablespoon grated jaggery (optional )
  Ingredient note

  Source: 1 tablespoon grated jaggery (optional )
• 1/4 cup cilantro (chopped to garnish)
  Ingredient note

  Source: 1/4 cup cilantro (chopped to garnish)

1. Set the Instant Pot to saute mode and heat ghee or oil. Add cumin seeds and cook until they start to sizzle about 30 seconds.
2. Add onion, tomato, ginger and garlic and saute for 2 to 3 minutes or until the tomatoes start to soften. You can use a non-locking lid to cover the pot to speed up cooking.
3. Add turmeric, red chili powder, ground coriander, salt and mix well.
4. Add the masoor and pour in 3 cups of water and give a quick stir.
5. Close the Instant Pot lid with the pressure release valve to sealing and pressure cook for 10 minutes followed by 10 minute natural pressure release.
6. Open the pot and stir in the jaggery. Add more water to bring the dal to the desired consistency. Note that the Dal will continue to thicken quite a bit as it cools down. Adjust salt if needed.
7. Cook on saute mode until the dal comes to a gentle boil.
8. Garnish with cilantro and serve hot with steamed Basmati Rice or brown rice for a delicious gluten-free and vegan meal. OR serve with Roti or Paratha and Beet Raita.
9. Follow all the steps. Pressure cook for 3 whistles on medium heat. Allow to pressure to release fully before opening the pressure cooker.
10. Use a heavy-bottomed casserole or a Dutch oven for this recipe. Follow steps 1 to 4 above. Cooke covered on medium heat for 20 to 25 minutes or until the Masoor is cooked soft.
11. Open the lid and stir in the jaggery. Add more water to bring the dal to the desired consistency. Adjust salt if needed. Cook uncovered on medium heat until the dal comes to a gentle boil. Turn the heat off and garnish with cilantro