Ingredients

• 2 Tbsp olive oil
• 4 tsp mustard seeds
• 4 tsp cumin seeds
• 2 hot peppers, (seeded and diced)
• 4 clove garlic, minced
• 2 Tbsp finely minced ginger (or ½ tsp ground)
• 2 tsp turmeric
• 1 tsp cinnamon
• ¼ tsp black pepper
• 5 cans chicken broth
• 3 cups lentils
• 2 large apples, (peeled, cored and diced small)
• salt to taste
• 1 cup fresh cilantro or parsley, minced

Instructions

• Heat oil in the cooker and add the mustard and cumin seeds until they begin to pop, about 10 seconds.
• Stir in the hot pepper, garlic and ginger and stir another 20 seconds.
• Add the spices and stir another 10 seconds.
• Add the broth, lentils, and apples.
• Lock the lid on the cooker. High pressure for 8 minutes.
• Allow the pressure to come down naturally.
• Stir well and add salt and cilantro or parsley. If dal is too thick, add more broth.