Ingredients for Dal:
1) 1/2 cup moong dhuli dal (split lentils)
2) 2 tsp desi ghee
3) 1/2 tsp cumin seeds (jeera)
4) 1 tsp haldi (turmeric)
5) 1/2 tsp salt.
6) 1/2 tsp ginger paste (adrak)
7) 2.5-3 cups of water
Ingredients for Double Tadka:
1) 1 tsp Jeera
2) 2 whole red chilli
3) 1/2 tsp red chili powder
4) 1/2 tsp degi mirch (kashmiri mirch)
5) 2 tsp ghee
6) Chopped coriander
7) Pinch of Hing (Asafoetida)
Procedure:
1) Pre-heat the instant pot for 2 mins.
2) Click the saute button and set it to 5 minutes. Add Ghee with jeera and wait till they start to splitter.
3) Add Ginger past, turmeric and salt.
4) Mix well and add 2.5-3 cups of water.
5) Click the sauté button to turn it off. Turn the steam release handle to seal, click pressure cooker button and set it to 8 mins
6 ) Turn of the “Keep warm” button.
7) After 8 mins, open the lid, get the float valve down. If the dal is a little thick then add a little boiling water to it and transfer it to a bowl .
8) Pre-heat a pan and add 2 tsp of ghee, add jeera, 2 red chilies and both red chili powders with pinch of hing.
9) Garnish the Dal with the tadka and coriander leaves.
Ingredients for Boondi Raita:
1) 1.5 cups of plain yogurt (dahi)
2) 1/2 cup boondi
3) 1 tsp red chili powder
4) Salt
5) 1 tsp chaat masala
6) 1 tsp roasted jeera powder (cumin seed powder)
7) 1/2 tsp dried mint leaves
8) Chopped coriander
9) Water to dilute it
Procedure:
1) Add 1.5 cups of plain yogurt and whisk it well.
2) Add some water to dilute it.
3) Add Boondi, salt, red chili powder, chaat masala, roasted jeera powder and dried mint leaves.
4) Garnish it with chopped coriander.
