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Pick all the dals to remove any dirt or stones, wash well in plenty of water and drain.
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Keep all the ingredients ready: spices, chopped tomatoes, green chillies, ginger, spice powders, crushed fenugreek leaves etc.
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Heat a pressure pan on medium high heat. Add oil and wait for it to heat up.
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As soon as the oil is hot, reduce heat to medium low and start layering the ingredients.
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First layer, all the whole spices: cloves, cardamoms, cinnamon and jeera/cumin seeds.
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As soon as you start to see it sizzle and fry, layer chopped tomatoes all over.
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Reduce heat to medium and sprinkle the chopped ginger and green chilies.
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Spoon the next layer of mixed, washed and drained dals to cover the pan completely.
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Then sprinkle all the spice powders evenly over the dals: turmeric, chilli powder, coriander powder and garam masala powder, hing and then crushed kasoori methi/dried fenugreek leaves.
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Sprinkle salt to taste.
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Now, pour about 2 ½ to 3 cups of water over it and give it a good mix.
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Increase heat to high, close the pressure pan and pressure cook on high.
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If using stove top pressure cooker, after first whistle, reduce heat to medium low and cook for 5 more minutes or cook for 3 whistles on medium high.
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If using an instant pot, pressure cook on high for 5 minutes.
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Turn off the stove and let the pressure release on its own.
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NPR for 10 minutes in Instant Pot and then quick release the pressure.
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When it is safe to open, remove the lid and give it a good mix. Add more water to your desired consistency.
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Adjust seasonings if needed.
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Sprinkle finely chopped cilantro/coriander leaves and serve hot with rotis, hot steamed rice or any Indian flat bread you like!
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Happy Cooking!