Instapot Spinach Dal

Prep time: 5 minutes?
Instapot cook time: 4 minutes
Total time:

INGREDIENTS

FOR THE LENTILS

• 1/2 cup Yellow Moong Lentils (moong Dal) I couldn't find these so I used regular brown(?) lentils
• 1/2 cup Red Split Lentils (Masoor Dal)
• 1/2 tablespoon Ghee (Vegan option – coconut oil or any oil)
• 1 medium onion chopped
• 1 teaspoon Garlic, finely chopped used more
• 1 large Tomato, chopped
• 2 cups Fresh Spinach, chopped, recipe called for 1.5
• 3 cups Water recipe called for 1.5 cups
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SPICES

• 1 teaspoon Cumin powder recipe called for 3/4 teaspoon Cumin seeds
• 3/4 teaspoon Turmeric powder recipe called for 1/2 teaspoon
• 1/2 teaspoon Paprika recipe called for 1/4 teaspoon
• 1 1/4 teaspoon Coriander powder  recipe called for 1 teaspoon
• 1 teaspoon Garam Masala powder recipe said 1/4 teaspoon optional
• – – Salt to taste

• sprinkle of cayenne pepper

INSTRUCTIONS

1) Wash lentils and rinse chopped spinach. Set it aside. 

2) Start the Instant Pot in ‘SAUTE’ mode and heat ghee/oil in it. Once the ghee is hot, add cumin seeds and as it starts to crackle.

3) Stir in chopped onions and garlic. Saute for a minute until the onions turn translucent. 

4) Add chopped tomatoes and all the spices.

5) Mix it well and cook for a minute.

6) Add the chopped spinach and washed lentils and pour in water. 

7) Give it a good stir and cancel the saute mode. Seal the lid of the Instant Pot with the vent in sealing position. Select "pressure cook" and cook on high for 4 minutes. 

8) Do a quick pressure release when the pin drops and open the lid.

This recipe then has a tempering process which I skipped

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Recipe taken from: https://www.ruchiskitchen.com/instant-pot-spinach-dal/