Spinach Dal with Rice

Ingredients

• 1 tablespoon ghee
• ½ teaspoon cumin seeds
• ⅛ 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
• ½ cup red lentils rinsed and drained (masoor dal)
• 4 ounces baby spinach
• 1 cup basmati rice rinsed and drained
• 1 teaspoon kosher salt
• 1½ cups water

Steps

1. Add ghee, cumin seeds, turmeric, green chili, garlic, curry leaves, tomatoes, lentils, salt, and water. Give a quick stir.
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. Close the Instant Pot with pressure valve to sealing. Select Pressure Cook(Hi) and adjust the pressure cook time to 5 minutes.
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. Mix the lentils with a spatula. Add more water, to bring the lentils to desired consistency. Dal will thicken as it cools.
6. Add chopped spinach and mix well. Cook on Sauté mode until the daal comes to a gentle boil.
7. Enjoy hot with steamed basmati rice.