This is a delicious, hearty, vegan and gluten free recipe of mixed lentils. It is popularly known as panchmel or panchratna dal. Serve it with Indian flatbread and rice for a satisfying meal
Turn the instant pot on Saute mode, once hot, add ghee (or oil)
Add cumin seeds, mustard seeds, asafoetida, cloves, and dried whole red chilies
Add the onions and ginger garlic paste, saute until onions are translucent.
Add the tomatoes, turmeric and chili powder(optional) and saute until tomatoes are a little soft
Add water and deglaze the bottom of instant pot with a spatula
Add all lentils, water and salt and give a good mix
Cancel the Saute mode, lock the lid and turn the instant pot on "High pressure" mode for 15 minutes with release valve in sealing position followed by natural pressure release.
Garnish with a hint of lime and chopped cilantro while serving.
Notes
This recipe is mild in spiciness. You can adjust spiciness based on your liking by adding red chili powder or green chilies while you saute onions.