Lentil and Spinach Curry

A healthy, quick and easy recipe made in Instant Pot Duo Mini 3QT.Its a very mild soup like curry. Goes well with Rice. I have used ginger garlic cubes in this recipe to speed up the cooking time.

Course: Side dish Cuisine: Indian Yield: 4-5 servings

Cooking time: 8-10 mins

INGREDIENTS

Moong Dal(Yellow lentil)-3/4 cup
Baby Spinach- 1 cup
Olive oil- 1tbsp
Butter- 1 tbsp.
Tomato finely diced- 1
Ginger garlic cube- 1 Tsp
Black Mustard seeds- 1 tbsp.
Water- 2-3 cups
Salt- 1-2 Tsp
Turmeric powder-1/4 tsp
Cumin Seeds- 1 Tsp
Black Pepper powder- 1/2 Tsp
Asafoetida/ Hing (optional)- 1/4 Tsp
Chopped Cilantro
Garam Masala/ Indian All spice- 1 Tsp

DIRECTIONS

Wash the lentils thoroughly and keep them drained.
Keep the Instant Pot on Sauté mode. Once hot, add oil and butter. Add mustard seeds and cumin seeds and when they start spluttering, add the chopped onions and ginger garlic cube.
When the onions become soft, add turmeric, salt, hing and black pepper along with few tbsp. of water and cook for another 2 minutes.
When oil separates from the masala, add the lentils and 2 cups water into the inner pot.
Close the IP lid and keep the steam release handle to Sealing position. Set the ‘Pressure cook’ mode for 4 minutes.
Once done, open the lid using quick release. Stir the lentils and if the mixture is thick, add some water and let it simmer for a minute. Mash the lentils using a spoon to get a smooth consistency.
Now add the spinach leaves and diced tomatoes and pressure cook for another 2 minutes and once done, open the lid using quick release.
If the curry is too thick, add little water to get required consistency.
Sprinkle some garam masala and chopped cilantro and serve along with rice or Roti.