Wash the lentils and drain the water. No need to soak the lentils.
Cut the broccoli into small florets and wash them.
Set the Instant Pot on saute mode and when the display shows "HOT" add 1 tbsp of coconut oil.
When the oil is hot, add the cumin seeds and the asafoetida. Saute for 30 seconds or until the cumin seeds sizzle.
Then add the chopped green chilies, garlic, and ginger. Saute for 30 to 45 seconds.
Next, add the onion and cook until the onion turns soft. It usually takes about 4 to 5 minutes.
At this stage, add the broccoli and give it a good mix.
Then add the lentils, turmeric powder, and salt. Mix again.
Add 3 cups of water and mix thoroughly. Make sure you scrape the bottom as well.
Now press the cancel button and close the Instant Pot. Make sure the vent is in the sealing position.
Pressure cook for 15 minutes at high-pressure mode. When the cooking is complete, allow the pressure to release naturally.
When the pressure is all released, open the Instant Pot. Set the Instant Pot in "Saute Mode" again. Add a handful of cilantro.
Mix and mash the cooked lentils with the back of a ladle or using a potato masher.
Then allow the lentils to simmer for 3 to 4 minutes and press the cancel button.
Yummy broccoli masoor tadka or the curried lentils with broccoli is ready. Relish it as is or with rice or Indian flat-bread.
You can use yellow mung beans or whole green mung beans or split yellow lentils or split pigeon peas instead of red lentils. If you are using split pigeon peas or whole green mung beans, soak the lentils for 30 minutes and pressure cook for 20 minutes instead of 15 minutes.
Adjust the green chilies and salt according to your preference.
You can add ½ to 1 tsp of garam masala for additional flavor.
Instead of broccoli, you can use other seasonal vegetables. Depending upon the vegetables, adjust the cooking time. If you are using sturdy vegetables, then you might need to increase the cooking time.
I personally, like the flavor of coconut oil, but you can use oil of your choice. And if you are not strictly vegan, you can use ghee/clarified butter for tempering.
Before serving, you can add about 2 tsps of lemon juice.
You can skip asafoetida to make it gluten-free or use gluten-free asafoetida.