– Whole urad (black gram lentils/black matpe beans), soaked overnight or atleast 4 hours. – Garam masala use less or more to preference – Asafoetida or hing – Tomato Puree – Non-dairy Cream
Oil the bottom of the Instant Pot so lentils do not stick. Add all of the dal ingredients to the pot and mix well. Pressure cook for 50 minutes.
Let the pressure release. Start saute and keep cooking until the mixture comes to a boil. Then add in the non-dairy cream or yogurt and mix in. Add the tomatoes.
If the consistency is not thick enough then you can saute for a few more minutes. Usually, this dal gets really thick after sitting.
Remove the inner pot from the instant pot so that the dal doesn't stick to the bottom plate which is going to stay hot even after you switched off the saute. Serve with non-dairy creamer on top!
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