Ingredients

The following ingredients have 3 Servings
  • 1/4 cup toor dal (also known split pigeon peas lentil)
  • 1/4 cup masoor dal (also known as red lentil)
  • 1 tablespoon vegetable oil
  • 3 garlic cloves (chopped)
  • 1 green chili (chopped)
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon mustard seeds
  • 1 large tomato (chopped)
  • 5 oz spinach (chopped [ around 1.5 cups finely chopped spinach])
  • 1/4 teaspoon turmeric powder
  • 1.5 cups water
  • 1/4 teaspoon garam masala
  • juice of 1/2 lemon
  • salt (to taste)
  • cilantro (to garnish)

Instruction

  • Wash and rinse the dals. Set aside. Press saute mode on Instant Pot. Add oil and once it's hot add cumin seeds and mustard seeds. Let them crackle.
  • Add chopped garlic, green chili and saute till the garlic starts turning golden brown in color.
  • Add chopped tomato and mix. Cook for a minute.
  • Then add chopped spinach and mix.
  • Add salt, turmeric powder and cook the spinach-tomato mixture for 1-2 minutes.
  • Now add the rinsed dal and give a stir.
  • Add water, mix and close the lid of the Instant Pot.
  • Cancel saute mode. Select manual and cook on high pressure for 10 minutes. Once 10 minutes are up, wait few minutes (6-7 minutes) and then release the pressure.
  • Adjust salt and add garam masala, cilantro and lemon juice. Also adjust consistency of the dal at this point.
  • Serve spinach dal hot with boiled rice!