- ½ cup split chickpeas (chana dal), soaked for 1-2 hours – optional
- ½ cup split pigeon peas (toor dal), soaked for 1-2 hours – optional
- 4 tablespoons oil of choice
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 1 onion, chopped
- 1 Serrano pepper or green chili, minced
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 tomatoes, chopped
- 1 ¼ teaspoon salt
- ½ teaspoon coriander powder
- ½ teaspoon paprika
- ½ teaspoon turmeric
- ¼ black pepper
- ¼ teaspoon cayenne
- 2 ½ cups water
- ¼ teaspoon garam masala
- Soak the lentils in cold water for 1-2 hours. Drain, rinse and set aside.
- Press the sauté button, add the oil and allow it to heat up for a minute. Add the cumin seeds and mustard seeds to the pot. Once the cumin seeds brown and the mustard seeds begin to pop, add the onion and Serrano pepper. Stir-fry for 6-7 minutes or until the onions begin to brown.
- Add the garlic and ginger and stir-fry for 30 seconds.
- Add the tomatoes and cook for 8-10 minutes, or until they completely break down.
- Add all of the spices except for the garam masala, stir, then add the lentils and water and mix well.
- Secure the lid, close the pressure valve and cook for 7 minutes at high pressure.
- Naturally release pressure (or wait 15 minutes, then release remaining pressure).
- Stir in the garam masala and serve.
If you’d like to use onion masala in this recipe, you can use 1/2 cup and omit the onion, tomato, ginger, garlic. Adjust spices to taste.