• Wash & soak dal for 1 hour.
• Heat oil/ ghee in a pressure cooker.
• When oil is hot, add bay leaf.
• Now add chopped or minced ginger garlic (paste) and saute for 10sec.
• Add chopped onions and saute till translucent.
• Now add chopped tomatoes and cook for a minute.
• Then add soaked dal to it. Add required amount of water.
• Close lid of the cooker and cook for 5 -6 whistles.
• Once it's cold and releases the pressure naturally, open the lid.

Adding Extra Tadka

• Heat 3 tbsp ghee in a tadka pan.
• Once oil is hot add cumin seeds.
• Add hing or asafoetida generously to the tadka pan.
• Then add crushed or chopped garlic and saute.
• Add dry red chilli and red chilli powder (optional).
• Pour in the tadka into the dal and cover it immediately with a lid.
• Add ½ tsp garam masala (optional) and chopped fresh coriander leaves.
• Split urad dal is ready to serve.

Instant Pot Urad Dal

• Start the instant pot on SAUTE mode.
• Add oil. Once the oil is hot add cumin seeds, garlic minced, and green chilies.
• Then add chopped onions and saute for 2 minutes till the onions turn translucent.
• Add chopped tomatoes and cook for another minute.
• Once the tomatoes turn soft and cooked, add the ground spices. Give a nice stir.
• Now add dal followed by water 1 : 2.5 ratio.
• Mix well before closing the pot.
• Now close it with the lid and turn the pressure valve to SEAL.
• Set the timer to PRESSURE COOK mode manually and at HIGH PRESSURE for 7 minutes.
• Once the timer is done let the pressure release naturally.
• Then open the lid and add chopped cilantro leaves.
• Add extra tadka as mentioned above.