Rinse 1 cup of split & husked pigeon pea lentils a couple times in water. Add them to a 3 liter pressure cooker.
Add ½ cup chopped onions, 1 cup finely chopped tomatoes, 1-2 green chiles, & 1 tsp chopped ginger.
Pour 2.5 cups of water into the Instant Pot. If cooking in a large pot on stovetop, then use 3 to 4 cups of water.
Add ½ turmeric powder & 1 pinch of asafoetida (hing). You can skip hing if you do not have it. Mix well.
Pressure cook the lentils for about 7-8 whistles or more until they become soft & creamy. Mash the lentils with a spoon or whisk & set aside. Add water if thick.
Simmer until desired consistency is met.
Add ½ tsp garam masala powder, 2 tbsp chopped coriander leaves (cilantro) 1-2 tbsp low fat cream (optional), & salt. Turn off the heat.
Stir everything together until mixed well. This is what the dal should look like.
Cover the cooker or pot with a lid and let the dal get infused with the charcoal & smoke. Keep for only 1 minutes. For more instructions, visit our website!
Heat 3 tbsp oil or ghee in small pan. Add 1 tsp cumin seeds & crackle them. The cumin should get fried, but not burnt.
Add 2-3 dry red chiles, generous pinch of asafoetida, & 5-6 chopped garlic cloves.
Let the garlic brown and the red chilies change color. Do not burn the garlic.
Add 1 teaspoon crushed kasuri methi & ½ tsp red chili powder or cayenne pepper. Mix & turn off stove.
Pour entire tempering along with oil or ghee into the dal. Mix together or serve with the tempering on top.
Serve hot with steamed rice, or Indian flatbread like naan, roti, or paratha.