Servings: 4

1 cup whole masoor dal (also known as whole red lentils or brown lentils—they are brown in color) 1 cup whole masoor dal (also known as whole red lentils or brown lentils-they are brown in color)
1 bay leaf 1 bay leaf
1 teaspoon ground turmeric 1 teaspoon ground turmeric
1 teaspoon kosher salt 1 teaspoon kosher salt
2 tablespoons fresh lime juice (from about 1 lime) 2 tablespoons fresh lime juice (from about 1 lime)
 
For the seasoning (also known as chhonk): subheading: For the seasoning (also known as chhonk):
2 tablespoons ghee or olive oil 2 tablespoons ghee or olive oil
2 teaspoons cumin seeds 2 teaspoons cumin seeds
2 dried red chiles Pinch of red chile powder 2 dried red chiles Pinch of red chile powder
Pinch of asafetida (optional, but really great) Pinch of asafetida (optional, but really great)

In an electric multi-cooker like an Instant Pot, combine the dal, bay leaf, turmeric, salt, and 3 cups water and cook on manual high pressure for 20 minutes, then allow the pressure to release naturally. Add the lime juice and set aside.
Make the seasoning: In a small pan or butter warmer over medium-high heat, warm the ghee (or oil). Once the ghee melts (or the oil begins to shimmer), add the cumin seeds and cook until they start to sputter and brown, which should take seconds. Immediately remove the pan from the heat and stir in the dried chiles, red chile powder, and asafetida (if using).
Add the seasoning to the cooked dal and mix thoroughly.

Serve with rice or roti  Serve with rice or roti