Place 3 cups of water in a pressure cooker.

Turn the stove on to High heat.

If possible, place a slightly elevated plate or a metal ring inside the pressure cooker at the bottom.

Add Toor Dahl, Turmeric and two cups of water to a metal bowl and place the bowl inside the pressure cooker.

Close the pressure cooker and change the settings as necessary to cook.

After a few minutes, the pressure will start to build up. When the pressure rises and the steam noise is loud, lower the heat to low or simmer. Set the timer for 10 minutes.

When the timer goes off, turn off the stove. Let the toor dahl stay in the cooker for at least 30 minutes. This allows the dahl to be well-cooked, and makes it easy to mash.

Open the Pressure Cooker. The dahl should look cooked and mashable.

If the dahl is not cooked , you can cook again. Make sure that there is at least 1/2 inch of water at the bottom of the pressure cooker. Wait until the pressure builds and switch off the stove. When safe, open the pressure cooker.

Using a heavy ladle or masher, mash the toor dahl in the bowl until it becomes mushy like a paste.

Now the Toor Dahl is ready to be used as is with a little salt, or to be used as a Gravy.