A simple Pakistani daal recipe that requires a few ingredients for healthy every day comfort food. An Instant Pot makes this dish a cinch!
Put the first seven ingredients into your instant pot and put on Manual, High Pressure for 10 minutes. Let the pressure naturally release, i.e. don't do anything until it releases on it's own (15-20 minutes)
The daal should be tender but holding shape, mash lightly to thicken
Put the IP on Saute, medium heat. Adjust thickness of daal according to preference - cook down to thicken, add water to thin.
Add the cilantro, green chillies, a little lemon juice and adjust seasoning (I usually add more salt)
Heat a lug of oil in a small frying pan
When it shimmers add your sliced onions, whole red chillies and cumin seeds
Brown the onions and the pour the baghaar over the cooked daal. Eat with roti or rice.
I like this daal best with one tomato, but feel free to add the second!