• Take 1 cup of whole masoor dal, properly wash it & strain all the excess water, and set aside.

For making this Whole Masoor Dal recipe in the Instant Pot

• Start Instant Pot on saute mode - normal.
• In the main pot of the Instant Pot, add 3-4 tablespoons of oil, and lightly heat it up.
• When the oil is heated, add 1 bay leaf & a 1 inch long cinnamon stick, and lightly roast it for a few seconds.
• To it, add 1 teaspoon of cumin seeds, and lightly roast for a few more seconds.
• Then add 2 tablespoons of chopped ginger & 2 tablespoons of chopped garlic, and lightly roast for a couple of minutes, till they start to change color.
• After which add 1 chopped green chilli, and lightly roast for a few seconds.
• Then add 2 cups of chopped onions, and about 1 teaspoon of salt, and saute till the onions soften & turn translucent. This might take about 7-8 minutes. There is no need to brown the onions for this recipe.
• When done, add 1 tablespoon of garam masala, 1 tablespoon of coriander powder, ½ tablespoon of cumin powder & ½ teaspoon turmeric powder, mix it in, and lightly roast for a few seconds. At this point, it's best to also add a splash of water, to avoid the spice powders from burning.
• Then add the tomato puree (made from 2 small tomatoes), mix it in, and lightly cook it for 1-2 minutes. You can also use chopped tomatoes here, I just prefer the puree because it does a good job of binding the curry together.
• And when done, turn off the Instant Pot saute mode, and add in the masoor dal, along with 3 cups of fresh water, and 1 teaspoon of salt.
• Mix everything together, then close the Instant Pot lid, and ensure it's on sealing.
• Pressure cook for 20 minutes on high, and then let all the pressure release naturally from the pot.
• When done, open the Instant Pot lid, and check on the consistency of the dal as well as taste for salt, and adjust based on your preference.
• For instance, if you prefer a thicker dal to serve with rotis, then you might not need to adjust the consistency, as the dal will be on the thicker side after pressure cooking, as masoor absorbs a lot of water.
• But if you prefer a slightly more flowing dal, that can be paired with rotis or rice too, then you might need to add some water, and then taste for salt & adjust accordingly. If you are adding water, it's best to add hot water, to maintain the temperature of the dal when hot.
• I usually add ½ cup of hot water & also another ½ teaspoon of salt to get the consistency I prefer. You can go with whatever you prefer.
• Finally add ½-¾ cup of fresh chopped coriander leaves, mix it in, and serve hot.
• This Whole Masoor Dal recipe pairs extremely well with rotis as well as rice.