Dal Palak / Spinach Dal

Ingredients 1½ cups toor dal (pigeon pea lentils) 10 oz frozen spinach 2 tablespoon oil 1 teaspoon mustard seeds ½ teaspoon cumin seeds ½ teaspoon hing asafetida 1 sprig curry leaves 2-3 cloves garlic chopped 1 large onion chopped 1 large tomato chopped 1 teaspoon turmeric powder 1 green chili slit 1½ teaspoon salt (adjust as per taste) 2 tablespoon lemon juice 6 cups water

Set the Instant Pot in saute mode and add 2 tablespoons oil. Add mustard seeds and let them splutter. Add cumin seeds, hing, curry leaves, and garlic. Saute for a few seconds. Add chopped onions and saute for 3-4 minutes.

Add tuvar dal, frozen spinach, tomatoes, turmeric powder, salt, and green chili.

Add 6 cups of water and give it a good stir. Set the Instant Pot to pressure cook mode on high pressure. Pressure cook for 8 minutes.

Do a natural pressure release for 10 minutes, then do a quick release. Open the lid and add the lemon juice.

Mix the dal well and serve hot.

Dal palak served with steamed rice, pickle and kachumber salad