Description

🥄 Ingredients

• ¾ cup yellow moong dal (split yellow lentils)

• 2 cups fresh spinach leaves, finely chopped

• ½ teaspoon mustard seeds

• ½ teaspoon cumin seeds

• ¼ teaspoon turmeric powder

• 1 green chili, slit (optional)

• ½ teaspoon grated ginger

• 1 medium tomato, chopped

• ¼ teaspoon asafoetida (hing)

• Salt to taste

• 2 teaspoons oil or ghee

• 2 cups water (adjust as needed)

• Juice of ½ lemon (for garnish)

• Fresh coriander leaves for garnish (optional)

🔥 Instructions

1. Prep the Dal:

• Rinse the yellow moong dal 2-3 times under running water until the water runs clear. Drain and set aside.

2. Sauté the Base (Instant Pot – Sauté Mode):

• Turn on the Instant Pot to sauté mode. Heat oil or ghee.

• Add mustard seeds and let them pop. Then add cumin seeds, asafoetida, and green chili.

• Add grated ginger and sauté for 30 seconds.

• Stir in chopped tomatoes, turmeric, and salt. Cook until tomatoes are soft.

3. Cook the Dal:

• Add the rinsed dal and chopped spinach. Pour in 2 cups of water.

• Close the lid, set the valve to sealing, and pressure cook on high for 5 minutes.

• Let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.

4. Final Touch:

• Open the lid, mash the dal slightly using the back of a ladle for a creamier texture.

• Adjust salt, stir in lemon juice, and garnish with coriander leaves.