Instant Pot

Cup of Yum
1. Rinse the lentils in water.
2. Add the lentils, 6 cups of water, salt, red chili powder, turmeric powder, and dhania powder, and set the Instant Pot on High Pressure for 15 minutes.
3. Slice the ½ onion and the garlic cloves while you wait and set them aside.
4. Do a natural release for 15 minutes, and then open the Instant Pot cover carefully.
5. Set the Instant Pot on Saute and dry out any excess liquid, using a masher to create a creamy consistency.
6. Heat the 2 tablespoon oil and start sauteeing the onion. When the onion is a deep brown, add the garlic. Once the garlic starts to brown, add the cumin seeds, dry red chilies, and curry leaves, in that order. Cook just enough to release the aroma but make sure not to let any of the ingredients burn. Pour the hot oil with all of the ingredients over the lentils (see notes)

Stove Top

1. Soak the lentils for 20 minutes in water.
2. Rinse the lentils and add them with 6 cups of water, the salt, red chili powder, turmeric powder and dhania powder to a pot and set it to cook on high heat.
3. Once the lentils reach a boil, reduce the heat to medium and cook for about 30 minutes.
4. Dice the onion and slice the garlic while waiting for the lentils to finish cooking and set aside.
5. Turn the flame on high and dry out the excess water and use a masher as in the other method above, to create a creamy consistency.
6. Heat the two tablespoons of oil and temper as described in step 6 above (Instant Pot Method).