Step 1

Set the Instant Pot to "Saute" on "normal," then allow it to come to temperature.

Step 2

Add the onions. Cook, stirring occasionally, for a few minutes or until they become translucent.

Step 3

Add the garlic, ginger, turmeric, black pepper, paprika, and asafoetida powder. Cook, stirring occasionally, for about one minute or until fragrant.

Step 4

Deglaze the pot with a few Tbsp of water.

Step 5

Turn the Instant Pot off.

Step 6

Add the potatoes, tomatoes, jalapeno, mung beans, and water.

Step 7

Place the lid on the Instant Pot and set to "sealing." Pressure cook on high for 10 minutes.

Step 8

Allow the pressure to naturally release for 20 minutes.

Step 9

Vent any remaining pressure, then add the dhana jeera powder, cilantro, spinach, lime juice, and kosher salt.

Step 10

Serve by itself OR over rice with extra cilantro as garnish and a drizzle of Sriracha. Serving size is based on servings of just the dahl.