Methi Dal (Fenugreek Leaves and Split Pigeon Peas Curry) | Instant Pot

Ingredients

• 1 bunch Fenugreek leaves
• 4 unit/count Garlic cloves
• 2 unit/count Dry red chillies
• 2 tbsp Ghee
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 3 unit/count Green chillies
• 0.5 tsp Turmeric
• 1.5 tsp Red chilli powder (Adjust to the amount of spice you want.)
• 1 pinch Hing
• 6 unit/count Curry leaves
• 1 unit/count Onions (Medium)
• 1.5 unit/count Tomatoes
• 1 cup Toor Dal (Split Pigeon Peas)
• 1 inch Ginger
• 0.5 bunch Coriander leaves
• 4.5 cups Water (Enough to cover the ingredients)
• 1 to taste Salt

Instructions

1. 1Set the Instant Pot to sauté mode and add ghee. Once the ghee is hot, add mustard seeds and cumin seeds. Allow them to splutter, then add dry red chillies, green chillies, curry leaves, and garlic. Sauté until the garlic turns golden brown.
2. 2Add hing and onions to the pot. Sauté briefly, then add turmeric and red chilli powder. Continue to sauté until the onions are golden brown.
3. 3Add the tomatoes to the pot and sauté until they are soft and slightly mushy.
4. 4Stir in the fenugreek leaves and sauté for 30 seconds. Add the washed toor dal and mix well.
5. 5Pour in enough water to cover the ingredients, approximately 4.5 cups, and add the ginger.
6. 6Set the Instant Pot to manual mode and cook for 9 minutes at high pressure. Allow the pressure to release naturally.
7. 7Add salt to taste and garnish with coriander leaves before serving.