HOW I MAKE MY LENTIL DISHES:

1. Roast the moong dal on SAUTE mode tossing gently until it turns golden brown. Roasting moong dal adds more flavor but it is completely optional.

2. Wash and soak toor dal, chana dal, and moong dal together. Always drain soaked water and add fresh water before cooking.

3. People with a sensitive stomach should soak the lentils overnight or at least 1 hour prior to cooking for avoiding bloating.

HOW TO COOK LENTILS & GOAT MEAT:

1 Clean the excess fat and wash the meat. Keep it aside.

2. On SAUTE mode, when oil is hot add cloves, green cardamom, cinnamon stick, saute until fragrant.

3. Add green chili, onions, and saute until onions turn golden. Then add ginger garlic paste and cook for a few seconds.

4. Lastly add mutton, coriander powder, salt, turmeric, and cook until mutton leaves oil on the sides. Then add water and turn off SAUTE mode.

5. On a trivet place the dal bowl on the stand.

6. Set the instant pot on MANUAL or PRESSURE COOK mode for 19 minutes. Quick-release.

7. Remove the dal from the trivet, mash it with a hand blender or with a spoon.

8. Combine dal and mutton together. Add water if you like to dilute a little.

SEASONING:

1. Heat ghee and oil in a pan, add cumin seeds when they splutter add garlic, curry leaves, tamarind pulp, cumin powder, and coriander powder. Saute for 1 minute and Turn off the heat.

2. Add seasoning to the dalcha and cook for 2 -3 minutes. Add mint and cilantro while boiling and turn off saute mode.