1/2cuptoor dal/arhar dalalso known as split pigeon peas lentil
1/2cupmasoor dalalso known as split red lentil
3 + 1/2cupswater24 oz + 4 oz, divided
1/2teaspoonturmeric
3/4teaspoonsalt
For the tempering
1tablespoonoilI used avocado oil
1teaspooncumin seeds
1/4teaspoonhingasafoetida
4-5largegarlic cloveschopped
1inchgingerchopped
1-2green chilichopped, to taste
3-4cupschopped spinach
halflemonjuice of or add more to taste
garam masalato sprinkle, optional
Instructions
To the inner steel bowl of the Instant pot add the toor dal (pigeon pea lentil) and masoor dal (split red lentils) and 3 cups water.Add 1/2 teaspoon turmeric and 3/4 teaspoon salt. Give a stir. Close the lid and press the pressure cook or manual button. Cook on high pressure for 8 minutes with the pressure valve in the sealing position. Let the pressure release naturally. Stove-top pressure cooker: cook on high heat for 2 whistles, then lower the flame and cook for another 7 to 8 minutes or until the lentils are completely cooked. Let the pressure release naturally.
This step is optional, but if you want you can blend the dal a little at this point using a wooden spatula or immersion blender. This way you won't have any dal particles in your final spinach dal but as I mentioned, it's completely optional. Set this aside.
Heat oil in a pot over medium heat. Once hot add cumin seeds and let it sizzle for a few seconds. Then add 1/4 teaspoon hing and stir.
Add the chopped ginger, garlic and green chili. Cook for 1 to 2 minutes until the garlic and ginger start turning brown in color.
Then add in 3 to 4 cups of chopped spinach. Cook the spinach for 3 to 4 minutes stirring often. The leaves will wilt as the spinach cooks and volume of the spinach will reduce.
Add the boiled dal into the pot now. Give a good stir until everything is well combined. Now, let the dal come to a boil. I added additional 1/2 cup water at this point as the dal was too thick for my liking.
Let it simmer for 2 to 3 minutes, then squeeze in some lemon juice. You can also sprinkle some garam masala if you like at this point. I didn't add anything and kept it simple. Serve hot with rice or roti.
Video
Notes
You can make the entire recipe in Instant Pot. Follow all the steps on sauté mode, except adding spinach. Pressure cook the lentils for 8 minutes on high pressure. Once natural pressure is released, open the pot and press the sauté button again. Add spinach and let it simmer on sauté mode for 2 to 3 minutes until the leaves wilt.
Leftovers can be refrigerated and it is best to consume within 2 to 3 days. Dal will thicken a lot in the fridge, so add some water while re-heating.
You can use ghee in place of oil. It adds to flavor of the dal but then the dal won't be vegan.
Use gluten-free hing or skip hing to make this recipe gluten-free.