Spinach Dal and Rice (Instant Pot)

From here

Ingredients

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• 1 tablespoon ghee
• ½ teaspoon cumin seeds
• ⅛ teaspoon ground turmeric
• 1 green chili chopped
• 1 tablespoon garlic minced
• 4 curry leaves (optional)
• 1 tomato diced
• 1 teaspoon kosher salt
• 2 cups water
• ½ cup red lentils
• 4 ounces baby spinach
• 1 cup basmati rice
• 1 teaspoon kosher salt
• 1 ½ cups water

Instructions

1. Add ghee, cumin, 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.
3. Close the Instant Pot with pressure valve to sealing. Select Pressure Cook(Hi) and adjust the pressure cook time to 5 minutes. 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.
4. Mix the lentils with a spatula. Add more water, to bring the lentils to desired consistency. Dal will thicken as it cools. Add chopped spinach and mix well. Cook on Sauté mode until the daal comes to a gentle boil.
5. Enjoy hot with steamed basmati rice.

Comments

• Easy enough to cook the rice separately
• Use less water (half as much) for a thicker soup (preferable)
• Step 0 should probably be sauté the butter, cumin seeds, turmeric, green chili, garlic, curry leaves

Kakdi Koshimbir / Indian Cucumber Salad

From here

Ingredients

• 4 small Persian cucumbers
• 1 tablespoon ghee (butter)
• 1 teaspoon cumin seeds lightly crushed in the palm of your hand
• ⅛ teaspoon asafetida hing (optional)
• 1 small green chili sliced lengthwise
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 2 tablespoons peanuts roasted and ground
• 2 tablespoons cilantro chopped finely for garnish

Instructions

1. Peel the cucumbers, finely dice and keep in a medium bowl.
2. Heat ghee in a small saucepan over medium heat. Lightly crush cumin seeds in the palm of your hands and add to the hot ghee. Allow the cumin seeds to sizzle, about 30 seconds. Add hing and green chili and cook for another 30 seconds.
3. Pour the tempering on the chopped cucumbers. Add salt, sugar, peanuts, and cilantro. Mix well and serve immediately.
4. If making ahead of time, hold on the salt and sugar and add them just before serving. This helps the cucumber not release too much water. Leftover koshimbir can be refrigerated for a day.