Add moong dal to a bowl and rinse it well and drain the water. Repeat rinsing a few times until the water runs clear. Let soak until you prepare the rest.

Chop onions, tomatoes, green chilies and ginger.

Pour 1 tablespoon oil to a pressure cooker. When the oil becomes slightly hot, add cumin seeds. When the seeds splutter, add ginger, green chilies and 4 to 5 curry leaves.

Fry until aromatic for about a minute and add onions. Saute them until transparent or pink, for 2 to 3 mins.

Add tomatoes and salt. Saute for 1 to 2 mins. Stir in turmeric, red chilli powder and garam masala. To bring out the flavors, optionally saute for 1 to 2 mins.

Drain the water from the moong dal and add the lentils here. Pour water and mix well to deglaze the bottom of the cooker.

Cover and pressure cook for 4 to 5 whistles on a medium flame.

When the pressure drops, open the lid and add kasuri methi. If you prefer you can mash the moong dal a bit. Taste test and add more salt if required.

Moong dal is ready at this stage and you can serve it as is. For extra flavour you may proceed to the next steps.

Heat 1 tablespoon ghee in a small pan, on a medium flame. Add the crushed garlic and dried red chillies. Let the garlic fry a bit but not brown.

Turn down the heat to low and add mustard seeds, cumin seeds and curry leaves. Turn off the heat and stir in red chilli powder and hing.

Pour this over the moong dal and mix gently. When the dal cools down a bit squeeze some lemon juice and serve.

Pour oil or ghee to the steel insert of the Instant pot and press the saute button. When the oil turns slightly hot, add cumin seeds & curry leaves or bay leaf, followed by ginger, green chilies and onions.

Saute onions for 1 to 2 mins. Stir in turmeric, red chilli powder & garam masala. Press Cancel. Add tomatoes, moong dal & pour water. Deglaze the pot well.

Optionally if you want, you may place a long legged trivet and place your rice bowl over that. You will use only short grain rice here. The cook time for basmati won’t match.

Secure the IP with the lid and position the steam release valve to sealing. Press the pressure cook button and set the timer to 10 minutes.

Let pressure drop naturally. Open the lid, add kasuri methi & give a good stir. Taste test and adjust salt. If the consistency is too thick, you may pour some boiling hot water and mix.

Though you can serve the moong dal at this stage, since this recipe is for a moong dal tadka, make an additional tadka (next step).

Heat ghee in a small pan on a medium heat. Add crushed garlic cloves and red chilies. When the garlic begins to smell good, add mustard seeds, cumin seeds and curry leaves (optional).

Turn off the stove and stir in red chilli powder and hing (optional). Pour this all over the Instant pot moong dal. Before serving give a gentle mix and add some coriander leaves. Squeeze in some lemon juice.