Instant Pot Bengali Tadka (Green Moong Dal)


Ingredients 2 cup green moong dal ½ cup chana dal (Bengal gram) 2 tablespoon oil 4-5 cloves garlic finely chopped  1 inch ginger finely chopped  1 large onion chopped 1-2 green chili finely chopped 2 medium tomato finely chopped

Ingredients contd. 1 teaspoon cumin powder 1 teaspoon turmeric powder 1 teaspoon coriander powder ½ teaspoon chili powder Salt to taste 1 tablespoon Kasoori methi (dried fenugreek leaves) ½ teaspoon garam masala 2 tablespoon coriander leaves

Wash the green moong and chana dal thoroughly. Soak them for 1-2 hour

Set the Instant Pot to saute mode and add oil. Add garlic and saute until the garlic is lightly golden. Add ginger and saute for a few seconds

Add chopped onions and saute for 2-3 minutes (until onion is translucent)

Add chopped tomato and green chili

Add turmeric powder, chili powder, cumin powder, coriander powder, and salt. Mix well

Cover and cook for 2 minutes

Add the soaked dals

Add 6 cups water and mix well

Close the lid of the Instant Pot and set it to pressure cook mode for 10 minutes

Do a natural pressure release for 10 minutes, then do a quick release.

Set the IP in saute mode. Using a ladle or potato masher, mash the cooked dal well. Let it simmer for 2-3 minutes

Add coriander leaves and crushed Kasuri methi. Mix well

Bengali Tadka ready to serve

Serve hot with roti/chapati