Ingredients
- 1 cup split pigeon peas toor dal soaked 15-20 mins
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- ½ teaspoon black mustard seeds
- 1 Indian green chili minced
- 3 cups water
- ¼ cup frozen onion masala 1 frozen cube
- 6 pieces of amchur slices or aam khatai* rinsed
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garam masala
- ¼ teaspoon turmeric
- ⅛ teaspoon cayenne
- Cilantro garnish
Instructions
- Soak the lentils in cold water for 15-20 minutes. Drain, rinse and set aside.
- Press the sauté button, add the oil and allow it to heat up for a minute. Add the cumin seeds, mustard seeds, green chili and once the cumin seeds brown, stir, then add the remaining ingredients to the pot and mix well.
- Secure the lid, close the pressure valve and cook for 7 minutes at high pressure.
- Naturally release pressure (or wait 20 minutes, then release remaining pressure)
- Garnish with cilantro and serve.
Notes
- You can find dried green mango (amchur slices) at your local Indian grocery store.
- This dal thickens quickly, so feel free to add more water if you prefer a thinner consistency.
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