• Rinse moong dal with water a couple of times until the water runs clear then drain all the water.
• Add 2 cups of water, washed and cleaned moong dal, chopped tomato, cumin powder, coriander powder, Kashmiri red chili powder, turmeric, and salt to an Instant pot.
• Pressure cook mung dal on high heat setting for 12 minutes. Let the steam release naturally. It takes about 10 to 15 minutes. If you are in hurry, manually release the steam. (Fold a kitchen towel and put it on top of the IP vent to release the steam. It helps prevent steam from making cabinets dirty.)
• See notes for stovetop cooking instruction.
• Once the venting is released, start preparing for dal Tadka (tempering).

Tadka (Tempering)

• Add oil of ghee in a small skillet. Heat it over medium heat then add 1 teaspoon of cumin seeds.
• Once the cumin starts to change color, add minced garlic to the skillet. Cook until the garlic is golden.
• Turn the heat off then add ¼ teaspoon Kashmiri chili powder to the tempering. (Skip this step if not using chili powder)
• Quickly add the tempering to mung dal. Stir to mix the tempering in the dal. Serve it immediately with plain rice, or flatbread and your favorite side dish.