Step 1

Wash the lentils under running water.

Step 2

Then soak them for 15 minutes.

Step 3

Turn on the Instant Pot in saute mode. Add vegan ghee. Temper with cumin seeds until they crackle, then add ginger paste, garlic paste, minced green chilies, asafoetida, black peppercorns, and cilantro stalks. Sauté for about 15 seconds, adding a few tablespoons of water if needed to prevent sticking.

Step 4

Next, add the chopped onions and sauté for 30 seconds.

Step 5

Add the chopped tomatoes to the pot and sauté for 30 seconds.

Step 6

Then, add the spinach and sauté for another 15 seconds.

Step 7

Drain the soaked lentils and add them to the pot.

Step 8

Next, stir in the spice blends: turmeric powder, coriander powder, cumin powder, and chili powder.

Step 9

Mix everything together, then add water and salt. Stir well.

Step 10

Turn off sauté mode, select manual mode, and cook for 8 minutes. Ensure the vent is set to sealing and allow the pressure to release naturally.

Step 11

Once done, open the Instant Pot and use an immersion blender to puree the soup until smooth. If the Dal ka Shorba is too thick, add an extra cup of water while blending.

Step 12

Stir in lemon juice and hemp hearts. Adjust salt if needed.

Step 13

Boil split pigeon peas, spinach, and tomatoes in water with added salt and turmeric. Cook the lentils either in a pressure cooker or an Instant Pot for 10-15 minutes.

Step 14

Once it's cooked, prepare the Tadka (tempering). Heat vegan ghee in a small pan. Add cumin seeds and fry for 10 seconds. Then, add ginger paste, minced garlic, asafoetida, black peppercorns, and green chilies, sautéing for 30 seconds.

Step 15

Stir in chopped cilantro and fry for another 15-20 seconds.

Step 16

You now have two options: either mash the cooked lentils with an immersion blender and pour the Tadka over it, or blend the Tadka with the lentils for a smooth, uniform texture.