Step 1: Prepare the Instant Pot

Open the Instant Pot and set it to 'Sauté' mode.

Step 2: Temper the Spices

Add 1 tablespoon of oil to the Instant Pot. Once the oil is moderately hot, add 1/2 teaspoon of cumin seeds, 1/2 teaspoon of mustard seeds, and 1/8 teaspoon of asafoetida (hing). Stir until the seeds start cracking.

Step 3: Add Chilies and Ginger

Add 2 dried whole red chilies and 1 tablespoon of thinly sliced ginger. Stir and roast for about 30 seconds. Carefully remove the roasted ginger and red chilies from the pot; these will be used for garnishing later.

Step 4: Cook Tomatoes and Spices

Add 1/2 cup of finely chopped tomatoes, 1 teaspoon of salt, 1/4 teaspoon of turmeric (haldi), and 1/4 teaspoon of red chili powder (lal mirch) to the pot. Cook the tomatoes, stirring occasionally, until they are soft and tender and the oil starts to separate.

Step 5: Add Lentils and Water

Add 1/2 cup of washed and drained red lentils to the tomato mixture. Stir well to combine. Pour in about 2 cups of water.

Step 6: Pressure Cook the Dal

Close the Instant Pot lid and ensure the steam release valve is set to the 'Sealing' position. Cancel the 'Sauté' mode. Set the Instant Pot to 'Pressure Cook' (or 'Manual') on high pressure for 14 minutes. Allow for natural pressure release once cooking is complete.

Step 7: Serve

Once the pressure has naturally released, open the lid. Stir the dal well. Serve hot, garnished with the reserved roasted ginger and red chilies.

• Serve with rice, roti, and Aloo Methi for a complete meal.

• Can be served as a comforting lentil soup; add more water if a thinner consistency is desired.

• Garnish with roasted ginger and red chilies for added flavor and texture.