Spinach Dal with Rice

Ingredients

• 1 tablespoon ghee
• 1/2 teaspoon cumin seeds
• 1/8 teaspoon ground turmeric
• 1 green chili (chopped)
• 1 tablespoon garlic (minced )
• 8 curry leaves (optional)
• 1 tomato (diced)
• 1 teaspoon kosher salt
• 2 cups water
• 1/2 cup red lentils (rinsed and drained (masoor dal))
• 4 ounces baby spinach
• 1 cup basmati rice (rinsed and drained )
• 1 teaspoon kosher salt
• 1 1/2 cups water

Instructions

1. 1

   Add ghee, cumin seeds, turmeric, green chili, garlic, curry leaves, tomatoes, lentils, salt, and water. Give a quick stir.

2. 2

   Place the tall trivet inside the pot. Add rice, salt, and water to the stainless steel pot and place it over the trivet. Note: This step is optional.

3. 3

   Close the Instant Pot with pressure valve to sealing. Select Pressure Cook(Hi) and adjust the pressure cook time to 5 minutes.

4. 4

   Allow 5 minutes of natural pressure release and then release the remaining pressure manually. Open the Instant Pot and carefully take out the rice bowl and the trivet.

5. 5

   Mix the lentils with a spatula. Add more water, to bring the lentils to desired consistency. Dal will thicken as it cools.

6. 6

   Add chopped spinach and mix well. Cook on Sauté mode until the daal comes to a gentle boil.

7. 7

   Enjoy hot with steamed basmati rice.