Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Saute for 30 seconds.
When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
Add tomato and spices. Stir and sauté for another 2 minutes.
Add the lentils, water and stir well. Press cancel and close lid with vent in sealing position.
Change the instant pot setting to manual or pressure cook mode at high pressure for 12 mins. After the instant pot beeps, let the pressure release naturally.
Open the pot. Add the lime juice and stir the dal.
Garnish with cilantro. Serve dal with roti, naan or rice.
For stovetop pressure cooker
Follow the same steps as above. Cook for 3-4 whistles (about 12 minutes) and let the pressure release naturally.
For stovetop in a pan
Follow the same steps until adding the lentis, and water. Add ½ cup more water. Cook on stovetop partly covered for 30-35 minutes until the lentils are cooked and soft. You might have to add more water as it evaporates in the pan.
Make it less spicy: Skip the green chili and reduce red chili powder. Which Green chili to use? I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste. Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.