Garlic Spinach Dal (Instant Pot) 

Garlic Spinach Dal - my most popular dal recipe! Super garlicky and a great way to use a bunch of spinach (fresh or frozen)
// INGREDIENTS //
🧄 1 cup split green moong dal, rinsed well
🧄 4 cups water (you can adjust as needed and even add more at the end!)
🧄 1 large tomato, diced
🧄 3 green chilies, finely chopped (+/-)
🧄 1/2 inch ginger, grated
🧄 1/2 tsp turmeric
🧄 1 tsp coriander powder
🧄 Salt to taste
🧄 2 cups spinach, chopped (frozen or fresh)
🌶 1 tbsp ghee or avocado oil
🌶 1/2 tsp cumin seeds
🌶 6 cloves of garlic, minced
🌶 1/4 tsp red chili powder (+/-)
🌶 1 dried red chili, broken in two pieces so the oil can get inside (eliminate for less heat)
🌶 Juice of one lime
// RECIPE //
1️⃣ Add your rinsed dal and water to your pot and let it soak for 10 min while you prep your other ingredients.
2️⃣ Add tomatoes, green chilies, ginger, turmeric, coriander powder, and salt to pot. If using frozen spinach, add it now.
3️⃣ Set pressure cook settings to sealing, High, Natural Release, 7 minutes.
4️⃣ Once cooking is done, wait for the pressure to release or manually release the remaining pressure after 10 min.
5️⃣ Open carefully and check the consistency. If it’s too thick for your liking, add some more water!
6️⃣ If using fresh spinach, set the instant pot / mealthy to sauté mode and add the spinach and cook for a few minutes.
7️⃣ Make your tadka / chhonk (temper your spices) in a small pan. Add the ghee or oil and get it very hot.
8️⃣ Add cumin seeds and once they start “dancing”, add garlic, and mix or swirl around for 20-30 seconds, making sure not to burn the garlic. Then add red chili powder and dried red chili. Mix for 10 seconds and remove off heat.
9️⃣ Add the tadka directly to the dal, add lime juice, mix well, taste to adjust salt, and serve!
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