This is a pretty easy Instant Pot meal. I used my mini-prep to make short work of chopping the ginger, garlic, and onions. John measured out the spices and cooked the spices in a little oil to bloom them and then added in the onions, garlic, and ginger.When they were limp in went a can of diced tomatoes, a can of Rotel, some water, the dal and the whole thing cooked under pressure for around 15 minutes.
I served my heaping helping over raw kale and a cauliflower rice/white rice mix and sprinkled some cilantro on top. Delicious!