I make some variation of this at least once a week, and tonight it was so good I felt obligated to share.

Ingredients

Dal

• 1 cup chana dal
• 2 cups water
• 1/2 tsp turmeric
• 1/4 tsp hing
• 1 tbsp garam masala
• 1 tsp salt

Tarka

• 3 tbsp neutral oil
• 2 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp chili flakes
• 1/4 tsp hing
• 1 tbsp curry mix
• 1 tbsp garam masala
• 2 small red onions, chopped
• 2 tomatoes, chopped
• 3 garlic cloves, minced
• A small thumb of ginger

Garnish

• Juice of 1/2 lemon
• Coriander leaves
• Methi leaves (optional)

Steps

1. Soak dal for an hour
2. Cook dal with the water, salt, turmeric and hing in the instant pot for 12 minutes, and let release naturally if you're patient
3. When instant pot is halfway done, heat the oil in a medium pot or small pan
4. When oil is hot, add cumin seeds and then mustard seeds
5. When seeds are fragrant, add crushed chili and then onion
6. When onion is shining, add garlic and ginger
7. After a minute, add tomatoes
8. After 2 minutes, add curry mix and garam masala
9. When dal is done, add garam masala and mash the dal a bit
10. Add tarka to dal
11. Top with lemon juice, coriander leaves and methi leaves

Serve with basmati rice and naan / light bread