- ½ cup split pigeon peas (toor dal), soaked 1-2 hours
- ¼ cup red lentils (masoor dal), soaked 1-2 hours
- ¼ cup split chickpeas (chana dal), soaked 1-2 hours
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 2 onions, thinly sliced
- 1 pound bone-in goat pieces (shoulder or leg)
- 2 Serrano peppers or green chilies, slit in half but still intact
- 3 teaspoons minced garlic
- 1 teaspoon minced ginger
- 2 teaspoons coriander powder
- 2 teaspoons salt, adjust to taste
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoons paprika
- ½ teaspoon turmeric powder
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne, adjust to taste
- 2 tomatoes, diced
- 4 cups water
- 2 tablespoons chopped cilantro leaves, garnish
- 2 tablespoons chopped mint leaves, garnish
- Soak the lentils in cold water for 1-2 hours. Drain, rinse and set aside.
- Press the sauté button on the Instant Pot, add the oil and allow it to heat up for a minute. Add the cumin seeds to the pot and once they start to brown, add the onion and goat meat. Stir-fry for 6-7 minutes, or until the meat has browned.
- Add the serrano peppers, garlic, ginger, spices and stir, then add the tomatoes. Cook for 4-5 minutes, or until the tomatoes break down.
- Add the drained lentils to the pot along with the 4 cups of water and mix well.
- Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.
- Allow the pressure to release naturally.
- Garnish with chopped mint and cilantro prior and serve.
When the dal is done, it will look similar to a thin soup however as it cools down, it will thicken.