• Wash the whole masoor dal under running cold water till water runs clear. Or rinse in a bowl 2-3 times till water is not cloudy anymore.
• Soaking lentils is an optional step. If you want and have time, you can soak for 30 minutes.

Instant Pot Lentil Curry:

• Turn on the electric pressure cooker with saute mode. Once hot add oil. Then add cumin seeds and let them sizzle.
• Then add onion and sprinkle a pinch of salt to speed the onion cooking process. Cook for 2-3 minutes or till onions are soft and light pink.
• Add ginger, garlic and green chili. Mix and cook for 30 seconds.
• Add tomatoes and cook for 2-3 minutes.
• Mix in all the spice powders except garam masala (turmeric, red chili powder, coriander, cumin powder). Also, add remaining salt.
• Add washed lentils, water and stir.
• Cover with the lid, keep the position of the vent to sealing. Cook on manual (high pressure) for 15 minutes. {it takes around 8 mins to come to pressue}. Then you can NPR or QPR after 10 mins.
• Add lemon juice, garam masala and cilantro. Stir well and serve.

StoveTop Method (Whole Masoor Dal Recipe):

• Take washed masoor dal into a pressure cooker and add 1 ½ cups of water. Cover with the lid, put the weight on and cook on medium heat for 5-6 whistles. Let the pressure go down by itself and open the lid.
• Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
• Then add ginger garlic and green chili, saute for 40-45 seconds.
• Add chopped onions and sprinkle a little salt. Cook till onions are soft and light pink in color.
• Now mix in chopped tomatoes. Cook till tomatoes are soft and almost mushy.
• Add remaining salt and spice powders (turmeric powder, red chili powder, coriander powder, cumin powder and garam masala).
• Then add cooked masoor dal and another ½-1 cup of water depending on the consistency you prefer. Mix and simmer for 5-6 minutes.
• Squeeze fresh lemon juice. Garnish with fresh coriander leaves.