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