1-2green chilies , (optional) discard the seeds and, for less heat, discard the membranes as well, minced (there are a number of Indian green chilies but you can also substitute with jalapeno)
1teaspoonminced garlic
1 1/2cupsred lentils, rinsed and drained
2Roma tomatoes (OR 1/2 to 3/4 of a 14.5 ounce can of diced tomatoes), finely chopped
4cupschicken or vegetable broth (see Note)(vegetarian/vegan: use vegetable broth)
pinch of kashmiri chili powder (or cayenne), optional (for heat)
juice of one lime
2-3tablespoonschopped fresh cilantro
Instructions
Set the Instant Pot to sauté. Heat the oil in the Instant Pot and add the mustard and cumin seeds. Cook until the mustard seeds begin to pop, about 15-20 seconds. Add the onions and cook until soft and translucent about 5-7 minutes. Add the garlic, ginger and chilies (if using) and cook for another minute. Add the turmeric, chili powder, asafoetida, coriander, cinnamon and cloves and cook for a minute. Add the lentils, tomatoes, salt, black cardamom, and broth. Stir to combine.Cancel the "sauté" setting and set to pressure cook on HIGH for 10 minutes followed by a quick release.Stir in the lime juice and cilantro, add salt to taste, and serve immediately with some fresh naan. Note: Masoor dal thickens over time and if serving as leftovers you can thin it out with a little more broth if you like.
Notes
Traditionally water is used, not broth, but I prefer using broth for added flavor.