½cupsplit red lentils/masoor daal or mung daalrinsed and drained
2cupschopped dill leaves
2tablespoonsgram flour (besan) mixed in ¼ cup of water
Turn Instant Pot to Saute(more) mode. Once the hot sign displays add ghee or oil. Add mustard seeds and allow them to splutter. Add hing, turmeric, green chilies, garlic and curry leaves. Mix well and cook for a minute. Take out most of this tempering in a bowl and reserve.
Add lentils and chopped dill to the Instant Pot. Mix well. Add salt and water. Mix again deglazing the pot to make sure the lentils are not sticking to the pot.
Close Instant Pot with pressure valve to sealing. Pressure cook(hi) for 4 minutes. Allow 5 minutes of natural pressure release and then carefully quick release the remaining pressure.
Open Instant Pot and mix with an immersion blender or mash the lentils with the back of a spatula.
Set Instant Pot to saute mode. Stir in gram flour mixed in water and half of the reserved tempering. Mix well and bring to a gentle boil.
Take out the lentils in a serving bowl. Serve hot topped with remaining tempering and steamed rice or parathas.