Ingredients 2 cup toor dal pigeon pea lentils 1 cup fenugreek leaves frozen 2 tablespoon oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 2 dried chili ½ teaspoon hing (asafetida) 8-10 curry leaves 2-3 cloves garlic chopped 1 large onion chopped 1 large tomato chopped 1 teaspoon turmeric powder 1 green chili slit Salt to taste 2 tablespoon lemon juice 6 cups water

Set the Instant Pot in saute mode and add oil. Add mustard seeds and let them splutter

Add cumin seeds, dried chili, hing, curry leaves, and garlic. Saute for a few seconds.

Add onions and saute for 3-4 minutes.

Add tomatoes, turmeric powder, salt, and green chili.

Add fenugreek leaves. Either frozen or fresh can be used

Add the toor dal

Add water

Set the Instant Pot to pressure cook mode. Pressure cook for 8 minutes.

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

Open the lid. Squeeze in the lemon juice.

Serve hot with steamed rice