Wash lentils and cook with 2 cups of water, salt, and turmeric.
For cooking in Instant pot turn on the instant pot.
Add lentils, 2 cups of water, salt and turmeric. Cover the lid on and vent on seal-in position.
Cook on high pressure for 3 minutes. Let the pressure release naturally.
Chop all the vegetables and prepare everything for tempering.
When pressure is released naturally, remove the lid.
Whisk lentils with a whisk and add all the vegetables and whole spices other than written under tempering and garnish.
Mix them once with a spatula. Add one cup of hot water to the instant pot.
Cover the lid. Cook on high pressure for 2 minutes and release the steam naturally.
Vegetables should hold their shape.
Take a tempering pan.
Add oil to it. When it's hot, add panch phoran or 5 spice, crushed ginger, dry red chili, cumin seeds, a pinch of asafoetida, and red chili powder.
Cook it for around a minute. Do not let it burn.
Pour it over the lentil and veg stew and stir it once.
Add thin coconut slices or flakes.
Garnish with fresh cilantro and serve.
You can have this as a side with any grain or millet as well as just like that.
Enjoy!!!
