- ¼ cup toor dal, also known split pigeon peas lentil
- ¼ cup masoor dal, also known as red lentil
- 1 tablespoon vegetable oil
- 3 garlic cloves, chopped
- 1 green chili, chopped
- ½ teaspoon cumin seeds
- ¼ teaspoon mustard seeds
- 1 large tomato, chopped
- 5 oz spinach, chopped [ around 1.5 cups finely chopped spinach]
- ¼ teaspoon turmeric powder
- 1.5 cups water
- ¼ teaspoon garam masala
- juice of ½ lemon
- salt, to taste
- cilantro, to garnish
method
- 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!