Instant Pot Spinach Dal

By Ministry of Curry · 35 min

Ingredients

Instructions

1. Add the ghee, cumin seeds, turmeric, green chili, garlic, curry leaves, tomato, lentils, salt and water to the pot and stir briefly.
2. Place the tall trivet in the pot. Put the rice, salt and water in the stainless steel bowl and set it on the trivet. This step is optional.
3. Close the lid with the valve sealed. Pressure cook on high for 5 minutes.
4. Let the pressure release naturally for 5 minutes, then release the rest manually. Open the pot and carefully remove the rice bowl and trivet.
5. Stir the lentils with a spatula. Add more water to reach the consistency you want; the dal thickens as it cools.
6. Add the chopped spinach and stir well. Sauté until the dal reaches a gentle boil.
7. Serve hot with steamed basmati rice.

Summarized from Ministry of Curry's video. Watch it for the details.

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