• Add one tablespoon of oil and saute the sliced onions & ginger garlic paste in the instant pot for about a minute.

  Also add the shredded cabbage and masoor dal and enough salt, mix everything well and saute for another 1 minute, while you keep stirring.
• Press cancel to stop the saute function and then add the 2 cups of water to the instant pot.

  Using a long spoon or spatula, make sure to deglaze the pot (after you pour in the water it should be easy) so there is nothing stuck in the bottom of the pot due to sauteeing.

  This step is important to prevent the burn error in instant pot.

  Now add the spice powders (turmeric, red chili powder & garam masala) and mix everything well.
• Close the instant pot with lid in sealing position and cook in high pressure for 8 minutes.

  Wait for a natural pressure release.

  Once the pressure is all released, carefully open the lid and stir the contents.

  To adjust the consistency of the gravy you may add a little mor water and mix in with the dal (I added one more cup of water but this is optional).

  Switch off the instant pot and transfer the inner pot to a safe place so the dal won't get overcooked.

To make the seasoning

• Heat the remaining one tablespoon of oil (or ghee) in a separate small pan (on stove top).

  Add the cumin seeds and lightly fry the seeds.

  Add the broken red chilies & minced onions, fry until the onions are lightly browned.

  Pour the prepared seasoning over the cabbage dal, stir in.
• Delicious cabbage dal using masoor dal or red lentil cabbage curry is ready to be served!

  Enjoy with cooked white rice (or brown rice) or Indian breads like chapathi (roti), puri etc.