Step-by-Step Instructions

1. 1.Rinse and Soak Dal

   Rinse 1 cup of white urad dal with water and soak it in 3-4 cups of water for 30 minutes.

2. 2.Prepare Dal for Cooking

   Drain the soaked dal and add it to an instant pot. Add ½ teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon grated ginger, 2 teaspoons salt, and 4 cups of water. Stir to combine all ingredients.

3. 3.Pressure Cook the Dal

   Close the lid of the instant pot, set the valve to the sealing position. Press the PRESSURE COOK button and set the timer to 12 minutes at high pressure.

4. 4.Natural Pressure Release

   Once the timer goes off, let the pressure release naturally for 10 minutes.

5. 5.Manual Pressure Release & Open

   Release the remaining pressure manually by moving the valve to the venting position. Carefully open the lid.

6. 6.Mash the Dal

   Mash the dal using the back of a ladle until it reaches your desired consistency. Add some more water if the dal is too thick for your liking. Check for salt and add more if needed.

7. 7.Prepare Tempering - Heat Ghee

   Heat 3 tablespoons of ghee in a small pan over medium-high heat.

8. 8.Add Spices

   Once the ghee is hot, add ¼ teaspoon asafoetida (hing) and 1 teaspoon cumin seeds. Let them crackle for 4-5 seconds.

9. 9.Add Chilies and Onions

   Add 2-3 dry red chilies and ½ cup chopped onions. Cook until the onions turn golden brown, stirring frequently.

10. 10.Add Chili Powder

    Add 1 teaspoon Kashmiri red chili powder to the pan and mix well with the onion mixture.

11. 11.Combine Tempering with Dal

    Immediately add the prepared tempering (tadka) to the cooked dal in the instant pot and mix well to combine.

12. 12.Finish with Lime and Cilantro

    Add 1 tablespoon lime juice and 2 tablespoons chopped cilantro to the dal. Mix well.

13. 13.Serve

    Serve the White Urad Dal hot.