Pick, rinse and soak split pigeon peas or toor dal in plenty of water.
Place the insert or inner pot in your instant pot and switch it on.
Press the saute button. Once it displays hot add 2 tablespoons oil.
Add cumin seeds, minced ginger garlic, slit green chili and finely chopped onions.
Saute for 2 minutes until onions turn a bit soft.
Next in goes finely chopped tomatoes or tomato puree. I also added some fresh methi leaves. You can skip if you don’t have.
Add ground turmeric, red chili powder, garam masala powder and salt to taste. Mix well and saute for 4-5 minutes or until the tomatoes are well cooked.
Add 1/2 cup water to de glaze and mix very well. Make sure nothing is stuck at the bottom of the pot. Let cook for minute
Next add soaked and drained split pigeon peas or toor dal. Mix well.
Add 2 cups water and mix well.
Cancel saute, close the instant pot and set pressure valve to seal. Press pressure cook button and set timer for 8 minutes.
Once done, let it sit for 5 minutes. Then release the remaining pressure.
Add 1/2 cup water if required to adjust consistency. Press saute again and cook for 2-3 minutes. Cancel saute. Unplug the instant pot.
Add cilantro leaves and lemon juice. Mix well.
Serve dal warm with rice, chopped onions and lemon wedges.