Instant Pot Dal Tadka (Dal Fry)

Ingredients

▢1 cup yellow dal moong, toor, or a combination, rinsed
▢4 cups water
▢½ cup frozen onion masala 2 cubes of this silicone mold
Spices
▢1 teaspoon salt
▢½ teaspoon amchur
▢½ teaspoon garam masala
▢½ teaspoon roasted cumin powder
▢½ teaspoon turmeric
▢¼ teaspoon black pepper
▢⅛ teaspoon cayenne powder
Tadka
▢3 tablespoons ghee
▢1 teaspoon cumin seeds
▢½ teaspoon mustard seeds
▢½ onion thinly sliced
▢1 green chili minced
▢2 dried red chilies
▢⅛ teaspoon hing
▢1 teaspoon Kashmiri chili powder

▢Cilantro garnish

Instructions

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Add the rinsed dal, water, onion masala, and spices to the instant pot.
Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
Naturally release pressure.
Make the tadka on the stovetop:

Add ghee to a pan over medium heat and once it melts, add cumin seeds and mustard seeds. When the cumin seeds brown, add the onion and stir-fry for 5 minutes or until golden brown, then add the green chili, dried red chilies, hing, stir, then add the Kashmiri red chili and immediately remove from heat.