Ingredients
½
cup petit yellow moong dal
½
cup long-grain white rice
2
tablespoons ghee, plus more melted ghee for drizzling
1
small yellow onion, finely chopped (about 3/4 cup)
1
tablespoon finely chopped fresh ginger
1 ½
teaspoons cumin seeds
1 ½
teaspoons coriander seeds
½
teaspoon ground turmeric
2
small plum tomatoes, chopped
Kosher salt
Yogurt and cilantro, for serving
Preparation
- In a medium bowl, combine the dal and rice. Add water until covered.
- Set the electric pressure cooker to sauté and melt 2 tablespoons ghee. Add the onion, ginger, cumin, coriander and turmeric to the pressure cooker and cook, stirring often, until the onion is translucent, about 5 minutes.
- Add the tomatoes and cook, stirring occasionally, until softened, about 4 minutes. Season with 2 teaspoons salt.
- Drain the dal mixture and add it to the pressure cooker. Add 4 cups water, cover, and set the electric pressure cooker for 15 minutes on low pressure. It will take a couple of minutes for it to come to pressure.
- When the time is up, immediately release the pressure. Carefully open the lid and season to taste with salt.
- Divide among bowls. Drizzle with ghee, then top with yogurt and cilantro to serve.