Moong and Masoor Daal (Instant Pot and Stove Top) - Pakistan Eats

Ingredients

• ¾ cup red masoor daal (red lentils)
• ¼ cup yellow moong daal (yellow lentils) (preferably soaked for 4 hours or more)
• 1 ½ teaspoon crushed ginger
• 1 ½ teaspoon crushed garlic
• 8 kadi patta (curry leaves) (optional)
• 1 small red onion (thinly sliced in half rings)
• 1 roma tomato (roughly chopped)
• 1 teaspoon salt (or to taste )
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder (preferably Kashmiri red chili powder)
• 1 bird's eye chili (diced)
• 2 tablespoon neutral oil ((canola, sunflower or vegetable oil) )
• 1 teaspoon black mustard seeds
• 2 teaspoon cumin seeds
• 6 dried red chilies