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

Name: 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 tablespoons neutral oil ((canola, sunflower or vegetable oil) ); 1 teaspoon black mustard seeds; 2 teaspoons cumin seeds; 6 dried red chilies

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This moong and masoor daal recipe is packed with flavor thanks to the addition of kadi pata, and tadka of cumin seeds and whole red chilies.

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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 tablespoons neutral oil ((canola, sunflower or vegetable oil) )
1 teaspoon black mustard seeds
2 teaspoons cumin seeds
6 dried red chilies