Ingredients
1tbspolive oil
1onion,diced
½tbspgarlic,minced
½tbspground ginger
1tspcumin
1cupmoong dal,(split husked mung beans)
3cupswater
1tspcoriander
1tspsalt
1tspgaram masala
½tspcayenne pepper
1pinchground turmeric
1tbsplemon juice
1tbspcilantro,chopped
Preparation
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
Heat olive oil, then add onions, garlic, ginger, and cumin. Cook for about 2 minutes until tender.
Combine moong dal lentils, water, coriander, salt, garam masala, cayenne pepper, and turmeric in a multi-functional pressure cooker. Close and lock the lid.
Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure for 10 to 40 minutes using the natural-release method according to the manufacturer’s instructions.
Unlock and remove the lid. Stir in lemon juice and cilantro.
