Easy Moong Masoor Dal (Lentil Curry)

Wash the lentils well, rinsing until the water runs clear (see notes)

Add the dal, turmeric, red chilies, salt and 3 cups of water to your instant pot.

Seal the pot and set the timer on high pressure for 15 minutes.

Once the 15 minutes are up, wait 5 minutes before you release the steam and open the Instant Pot.

If you feel the need to thicken the dal, turn the Instant Pot on saute mode and cook till you have the desired consistency.

Once the dal is done to your liking, turn the Instant Pot off and cover loosely while you prepare your tempering.

Soak the dal In water for 30 minutes (optional-see notes)

Drain the water and add the lentils, turmeric, red chilies, salt and 4 cups of fresh water in a medium sized cooking pot and set the heat on high.

Once the mixture starts to boil, reduce the heat to medium.

Using a slotted spoon, remove any scum that rises to the top.

Cover and continue to cook on low heat for about 20 minutes.

Uncover, turn the flame up and stir till the lentils are slightly blended and you have the desired consistency.

Turn the stove off and cover while you prepare your tempering.

Slice the garlic cloves into thin slices.

Heat the 1/4 cup cooking oil on high heat for about 1-2 minutes.

First add the cumin seeds and let them cook for 30 seconds (see notes)

Next add the garlic and cook till it is a light brown (see notes)

At this point add the dry red chillies and saute for 10-15 seconds (see notes)

Pour the entire mixture on your cooked dal, garnish with the cilantro and green chilies if desired and serve.