For convenience, the quantities in the ingredients section are copied down to the directions. If making changes, keep the quantities in sync in both sections.
Instapot Daal Ingredients
1/2 cup Moong Daal (Yellow split lentils), rinsed
1/2 cup Masoor Daal (Red Lentils)
3 cups water
3/4 tsp salt or to taste
1/4 medium-sized onion, sliced
1/4 - 1/2 tsp red chili powder
1/4 tsp turmeric powder
1/4 tsp cumin powder
1 tsp garlic paste
1/4 tsp garam masala
1/4 cup cilantro
1 small tomato
1 tbsp ginger paste (optional)
Bhagaar / Oil Seasoning
4-5 tbsp oil
1/4 medium-sized onion, sliced
2 cloves garlic, diced
1/2 tsp cumin
3-4 red button chili
Steps
Take 1/2 cup of Moong (yellow lentils) and 1/2 cup Masoor (Red Lentils) and rinse until water runs clear. No soaking is required.
Add 3 cups of water in the instant pot. Add the lentils, 1/4 sliced medium onion, chopped small tomato, 1 tsp garlic paste, 1/4-1/2 tsp red chili powder, 1/4 tsp turmeric, 1/4 tsp cumin powder, 1 tbsp ginger paste (optional), 3/4 tsp salt, and 1/4 cup cilantro.
Set Instant Pot to pressure cook for 10 minutes, natural release.
Meanwhile, make the bhagaar: Heat 4-5 tbsp oil in a small pan, add 1/4 sliced onion, 2 cloves diced garlic, 1/2 tsp cumin, and 3-4 red button chilis. Cook until fragrant and onions are golden.
Pour the hot bhagaar over the cooked daal. Add 1/4 tsp garam masala and mix well.