This is my go-to recipe on lazy sundays or after a day of eating out when I feel like I should get something healthy and nutritious into my kid. It's the south Indian version of "Dal". It's ridiculously easy to make (no mixing, sautéing, grinding, soaking etc.) and my family polishes it off every single time - and I am talking about my 3 year old loving all the gingery, garlicky, turmeric laden lentil goodness.

Ingredients:

1. Moong dal - 3/4 cup, washed

2. Tomatoes - 1

3. green chillies - 1 (tiny Thai/Indian)

4. Curry leaves - 3-4

5. Ginger - 1 teaspoon chopped or more if you are into that stuff

6. Garlic - 2 cloves

7. Turmeric - 1/2 teaspoon

8. Salt to taste

9. Juice from half a lemon

10. Tempering ingredients (mustard, cumin seeds, asafoetida, red chillies)

Procedure:

1. To the instapot, add ingredients 1-8 followed by 2 cups of water. Pressure cook on high for 5 mins, natural release. [You can alternatively use a regular pressure cooker (5 mins on high or 3 whistles) or a slow cooker which might take you about 4-5 hours I would think.]

2. Once pressure is released, temper with the tadka/tempering ingredients and squeeze in the lemon juice.

3. You're done. Nothin' to read here.