Directions

• Toor dal is washed and cooked with 2 cups of water on high pressure in the instant pot with the timer on for 5 minutes.
• After 5 minutes allow the pressure to release for 5 minutes and then release the pressure manually.
• Use a masher or back of the ladle and mash gently the lentils.
• With a clean pot, select saute mode and heat the oil
• When hot add the mustard seeds and allow them to crackle
• Then add the methi seeds, curry leaves, green chilies & asafoetida and roast for less than a minute
• Add the tomatoes and the sliced radishes and saute for a minute
• Now add the tamarind extract, toor dal, sambar powder, jaggery, water, salt & turmeric powder
• Give the stew a nice stir and switch off the saute mode
• Now switch to high pressure mode and cook for 8 minutes and allow the pressure to release for 5 mins and then force release the pressure
• Open the pot and stir the stew and garnish with cut cilantro and serve with rice

*Notes:The same recipe can be used with mixed vegetables, okra, winter melon, drumstick or moringa etc…