2tspchana dalsoaked in water for 10-15 minutes, drained
1tspurad dalsoaked in water for 10-15 minutes, drained
1yellow onionthinly sliced
1Tbspminced ginger1-inch knob
1-2clovesgarlic, minced
2-3green Thai chili or ½ jalapenoseeded and minced
12-15curry leaves
½cupwater(4 ounces)
4-5yukon gold potatoes, cubed(about 1½ pounds)
¼tspground turmeric
1-2dry red chiliesseeds removed and broken up (optional)
salt to tasteoptional
¼cupchopped cilantro
Instructions
Using the sauté feature on your Instant Pot or pressure cooker, sauté the mustard seeds for 1 minute.
Stir in the hing for 10-15 seconds, then stir in the chana dal. Sauté for 1 minute until the dal starts changing color.
Then stir in the onion, ginger, garlic, green chili or jalapeño, and curry leaves. Sauté for 2 to 3 minutes until the onions soften, stirring occasionally.
Add the water and deglaze the pot, scraping the bottom of the insert with a wooden spoon or silicon spatula to ensure there are no brown bits stuck on the bottom.
Stir in the potatoes, peas, turmeric, and red chilies. Close the lid. Cook on high pressure for 3 minutes, with the pressure valve turned to the sealing position.
Once complete, wait 10 minutes, then release the pressure by turning the sealing knob to release. It may take 20-30 seconds to release pressure. Remove the lid.
Gently stir in the cilantro and serve.
Notes
To make stovetop, boil the potatoes until tender, about 10-15 minutes. Meanwhile, Heat 1 tsp oil in a pan on medium heat. Add the mustard seed and cook for 1-2 minutes. Add the hing and chana dal. Cook for 1 more minute. Add the onion, ginger, green chili, and curry leaves. Cook until the onion is softened, about 4-5 minutes. Stir in the potatoes, turmeric, 2 tablespoons of water, and salt, if using. Cook another 2-3 minutes. Remove from heat and stir in the cilantro. (see pictorial in Notes section in blog post).Serve as a filling for Masala Dosa, in a sandwich, tortilla roti or flatbread, in lettuce wraps, with steamed rice and dal