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recipe by Archana Mundhe http://ministryofcurry.com/
In South India, this satisfying tiffin dish is eaten for breakfast, but it can also be enjoyed as part of lunch or dinner. The rice and lentils are generously seasoned with curry leaves, cumin seeds, black pepper, and hing. Use the low-pressure Rice setting here so that the rice and lentils are cooked soft and have a lighter texture. Served hot with coconut chutney or Sambar (page 71), this ghee-laced dish makes a delightful lazy weekend brunch.Inspired by: https://recipes.instantpot.com/recipe/south-indian-rice-and-lentils/
recipe updated Feb 4, 2020