Prep - Work

• Wash all the dals and let it soak for 10 minutes.
• Chop the onion, tomato, and cilantro and set aside.
• Cut the green chili, garlic, and ginger into small pieces.

Steps

Instant Pot Method

• Set the IP in saute mode and add oil.
• Once the oil is hot add the bay leaf, cumin seeds, cloves, cinnamon, and green cardamom.
• Fry for a minute and add the green chili, ginger, garlic pieces and hing.
• Saute for a minute and add the chopped onion. Cook until the onion turns translucent.
• Then add the chopped tomatoes and all the dry spices including salt, red chili powder, coriander powder, turmeric powder.
• Mix them thoroughly and add the mix dals.
• Add 3 cups of water and mix the ingredients.
• Set the IP in manual mode and cook for 5 minutes. After 5 minutes, let it sit for 5 minutes and then do a quick pressure release.
• Carefully open the lid after the pressure is dropped.
• Mash the dal nicely with a potato masher and add one more cup of water.
• Now add sugar, ¼ cup of chopped cilantro and crushed kasoori methi.
• Stir them all together and let it simmer for 5 minutes.
• And that's it. Dal fry is ready.

Pressure Cooker Method

• Pressure cook the mixed dals by adding turmeric powder and three cups of water for three to four whistles.
• Let it cool and then mash the dal and set aside.
• Heat a pan or kadai and add oil.
• Once the oil is hot add the bay leaf, cumin seeds, cloves, cinnamon, and green cardamom.
• Fry for a minute and add the green chili, ginger, garlic pieces and hing.
• Saute for a minute and add the chopped onion. Cook until the onion turns translucent.
• Then add the chopped tomatoes and all the dry spices including salt, red chili powder, coriander powder.
• Now add the cooked dal and mix well and let it simmer for two minutes.
• Then add one more cup of water, sugar, ¼ cup of chopped cilantro and crushed kasoori methi.
• Stir them all together and let it simmer for 5 minutes.
• And that's it. Dal fry is ready.