Serving size: 1.5, Time to prepare: 30-40 mins
Ingredients
- 0.25 cup urad dhuli (without skin) daal
- ~ 1.5 cups water
- Spices: 1 tsp jeera powder, 1 tsp haldi, 1/2 tsp mirch, hing, 1 tsp salt
- 1 tbs butter or ghee or oil
Steps
- Heat ghee in instant pot
- Make chaunk: add jeera powder, mirch, several shakes of hing (make sure they’re all in the ghee) under sauté (on high)
- In the middle where there’s no ghee put haldi and salt
- When the jeera sizzles and turns brown a few min later, then add in water and daal (Rough calculation: use 6-7 times water as the amount of daal (ex. 1.75 cup water for 0.25 cup daal)
- Mix, taste the liquid for salt (add if needed)
- Set to pressure cook for 15 min
- When it’s done, reduce water via evaporation (stir while on “sauté” for a few min)