Instant Pot Moong Dal Chaat

• 1 cup moong dal dhuli 210 grams, also known as split petite yellow lentils
• 1/4 teaspoon turmeric
• 1/2 +1/8 teaspoon salt
• 2 cups water 16 oz

Toppings

• 1 medium onion finely chopped
• 2 medium tomatoes finely chopped
• 1 inch ginger julienned
• 2 green chilies finely chopped
• 2 tablespoons chopped cilantro
• 1 large lemon cut into wedges
• roasted cumin powder freshly ground
• kala namak rock salt
• kashmiri red chili powder
• 2 papadum roasted on direct heat and then crushed
• cilantro chutney

INSTRUCTIONS

•  Rinse the moong dal and transfer it to the inner steel pot of the Instant Pot. Add turmeric, salt, 2 cups water and stir. Close the pot with the lid.
  
• Press the pressure cook or manual button and cook on high pressure for 8 minutes with the pressure valve in the sealing position. Let the pressure release naturally.

  PS: while the dal is cooking, chop and get all the toppings ready to go.

  
• Open the lid and stir. I added around 3/4 cup (6 oz) water at this point as the dal was super thick. Then use an immersion blender to blend the dal to a smooth consistency. If you don’t have an immersion blender, that’s fine, just mash using a spatula.
  
• The dal should have a thick paste like consistency, it should not be thin. You can definitely adjust the consistency to preference but keep it on the thicker side for this recipe.
  
• To serve place the dal on the serving bowl. You may drizzle some ghee on top of the dal here, I did not do that but it’s a good option!
  
• Top with chopped onions, tomatoes, green chilies, cilantro, ginger julienne, roasted cumin powder, kala namak, kashmiri red chili powder. Add the crushed papadum on top and drizzle with cilantro chutney.

  Adjust the toppings to taste. If you don’t want it spicy- skip the chilies and so on.

  
• Add a good squeeze of lemon juice and serve immediately. If you want you can even add tadka of ghee (1 tablespoon), pinch of hing and 2 dried chilies (crushed) on top before serving.