Khatta Mug Dal

Set the Instant Pot to High Pressure and add the rinsed moong dal, 1 tsp salt, 2.5 cups water, and 0.125 tsp turmeric powder. Stir, seal the lid, and cook for 10 minutes, then allow a natural pressure release.

While the dal cooks, whisk together 0.5 cup yogurt, 0.5 cup water, and 2 tbsp besan until the mixture is smooth and lump‑free.

Heat 1.5 tbsp ghee in a large saucepan over medium heat. When the ghee is hot, add 1 tsp mustard seeds and wait until they pop.

Add 2 tsp cumin seeds, 2 finely chopped green chilies, 6 curry leaves, 0.25 tsp turmeric powder, and 0.5 tsp red chili powder. Stir quickly to prevent the spices from browning.

Stir in 1 tsp finely grated ginger and 1 tbsp chopped garlic; sauté for about 2 minutes until fragrant.

Pour the yogurt‑besan mixture into the pan, reduce the heat to low, and cook for 5 minutes, stirring constantly until the sauce thickens slightly.

Add the cooked moong dal from the Instant Pot, 0.5 tsp additional salt, 0.5 tsp coriander powder, and 0.25 tsp garam masala. Simmer gently on low heat for 10–15 minutes, stirring occasionally.

Taste and adjust seasoning if needed. Remove from heat and serve hot with roti, rice, or a raw onion salad.