Clean, sort, and wash lentils. Time permitting soak in cold water for 30 minutes. Pro tip - soaking will soften the lentils making them cook evenly and reduce the cooking time. In a pressure cooker - melt the ghee and oil. Add the mustard seeds and wait for them to splutter. Next, add the curry leaves, cumin seeds, ginger, garlic, and both red and green chilies. Saute for just 30 seconds to a minute keeping the heat to low so you don't burn the leaves and garlic. For Instant pot - use the saute mode and turn it off when if it becomes too hot. Since you can't lower heat turning it off and on is the best way to manage the heat 1 tbsp Ghee, 1 tbsp Cooking oil, 1 tsp Mustard seeds, 4 Curry leaves, 2 Green chilies, 2 Red chilies, ½ tsp Cumin seeds, 2 large Garlic cloves, ½ inch Ginger, ½ tsp Turmeric powder
Next, add the onions and cook until the onions are translucent. Add the turmeric powder and cook for 30 seconds.
½ cup Onions
Add in the drained lentils followed by the vegetable stock and water. Add the dill and coriander leaves, then season with salt and pepper.
1 cup Yellow lentils, ¼ cup Dill, ½ cup Coriander leaves, 2 cups Vegetable stock, 1 cup Water, ½ tsp Salt, ¼ tsp Pepper
Cover the cook the dal - For the pressure cooker and put the lid with the valve and whistle. Cook on medium heat for 3 to 4 whistles and let natural release- for the Instant pot -first, switch the saute mode off. Then, cover the lid to the closed position and set the valve to seal. Pressure cook on high for 15 minutes and let natural release- for stovetop - it will take from 30 to 45 minutes depending on how long the lentils were soaked. Pro tip - It is best to use natural release otherwise the lentil particles can go into the whistle or seal valve which is difficult to clean. When open, mix well and check for consistency adding water if necessary. Taste and adjust seasoning. Garnish with more chopped coriander leaves.