- cup Split Pigeon Pea (Toor dal)washed
- ▢ 1 Mango ripe, skin removed and cut into small pieces
- ▢ 1 tablespoon Ghee or Oil
- ▢ ½ teaspoon Mustard Seeds (Rai)
- ▢ 5 leaves Curry Leaves (Kadi Patta)
- ▢ 2 Dried Red Chili Whole Kashmiri (optional)
- ▢ ½ Onion chopped
- ▢ 1 Tomato chopped
- ▢ 1 teaspoon Salt
- ▢ ¼ teaspoon Ground Turmeric (Haldi powder)
- ▢ ½ teaspoon Cayenne or Red Chili powder (optional)
- ▢ 3 cups Water
- ▢ Cilantro to garnish
- Start the instant pot in saute mode and heat oil in it. Add mustard seeds, red chili whole and curry leaves.
- When the mustard seeds start to splutter, add chopped onion and saute for 2 minutes.
- Add tomatoes, salt, turmeric powder and cayenne.
- Add the lentils and water. Stir well. Press Cancel and close the instant pot lid with vent in sealing position.
- Press Manual or Pressure Cook mode for 3 minutes. When the instant pot beeps, do a quick pressure release.
- Open the lid and add mango pieces. Simmer for 2 minutes until the dal starts boiling.
- Garnish with cilantro and Mango Dal is ready to be served.
