1 cup yellow moong dal (split yellow lentils), washed and drained
4 cups fresh spinach leaves, washed and chopped
1 large onion, finely chopped
3 cloves of garlic, minced 1-inch piece of ginger, grated
2 tablespoons ghee or vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder (adjust to taste)
Salt, to taste
Fresh cilantro leaves, for garnish
Turn on the Instant Pot and select the “Saute” mode. Add the ghee or vegetable oil.
Add the chopped onion and sauté until it becomes soft and translucent. Stir in the minced garlic and grated ginger.
Cook for another minute until the raw smell disappears Add the washed moong dal, ground cumin, ground coriander, turmeric powder, chili powder, and salt. Mix well.
Pour in enough water to cover the dal and create some steam for cooking. Cancel the “Saute” mode and close the Instant Pot lid. Set the valve to the sealing position.
Select the “Pressure Cook” mode and set the timer for 5 minutes.
Once the cooking is complete, perform a quick pressure release.
Stir in the chopped spinach leaves and let them wilt down in the hot dal.
Garnish with fresh cilantro leaves and serve with rice or roti.