• Wash the split peas a few times till the water runs clear, discard water
• Turn on instant pot on sauté mode and add ghee/oil
• When the ghee/oil is hot, add cumin seeds and let them bloom
• Add onions, garlic and ginger and saute for 3 minutes till caramelized
• Next, add tomatoes and let them get mushy, about 3 minutes
• Then add split peas and 3-4 cups of water
• Finally add the turmeric powder, coriander powder and salt
• Turn off sauté mode and seal the instant pot and pressure cook on high for 15 minutes
• When the timer runs out, let the steam release naturally
• Garnish the dal with coriander leaves and serve with cauli rice
• You can do the tempering or tadka step to add a more smoky flavor to the dal, it is optional

Tadka or Tempering (optional)

• In a small pan, add the ghee/oil and let it heat up
• Now add the cumin seeds, garlic, dried red chilli and let these brown well
• Finally add the kasuri methi and turn off the heat
• Pour this hot mixture on the dal and watch it sizzle and seal in the smoky flavors