Step 1

To begin, turn on the instant pot to saute mode.

Step 2

Next, add 1 tbsp of oil, chopped onion, and 1/2 tsp of cumin seeds. Saute for a minute until the onion is translucent and the cumin seeds are fragrant.

Step 3

After that, add chopped tomato, 1/2 tsp of turmeric powder, 1/2 tsp of red chili powder, 1/2 tsp of coriander powder, 1/2 tsp of garam masala powder, and 1 tsp of salt. Mix well and saute for a minute.

Step 4

Following that, add chopped spinach, 1 cup of toor dal (rinsed), and 3 cups of water. Stir well.

Step 5

Then, cancel the saute mode and close the instant pot lid.

Step 6

Select the pressure mode and cook for 10 minutes on high pressure.

Step 7

Once the cooking is complete, allow the pressure to release naturally.

Step 8

Next, open the lid and slightly mix the dal palak mixture. You can mash it slightly with a masher if desired.

Step 9

In a separate pan, heat 1 tbsp of ghee and add 1/2 tsp of mustard seeds. Let the seeds splutter.

Step 10

Then, add 3 chopped garlic cloves, 2 broken red chilies, and a few curry leaves. Fry until the garlic turns golden brown. After that, add a pinch of asafoetida (hing) and mix well.

Step 11

Pour the tadka over the dal palak mixture and mix well.

Step 12

Add 2 tbsp of fresh coriander leaves and serve hot. Finally, serve with rice or chapati. Enjoy!