Step 1

Place the red lentils in a colander and wash well.

Step 2

Transfer to a bowl, add warm water and let it soak for 30 minutes.

Step 3

While this soaks, prep the vegetables and gather up the remaining ingredients.

Step 4

Insert the inner pot into the Instant Pot.

Step 5

Turn on SAUTE MODE- NORMAL and set the timer for 8 minutes.

Step 6

Add the oil and wait for the display to read HOT.

Step 7

When ready, add the bay leaf, cinnamon stick and cumin seeds.

Step 8

Stir once and wait for them to splutter.

Step 9

Tip in the onions and ginger garlic paste along with the salt.

Step 10

Stir to combine.

Step 11

Continue to cook this until the onions are pink and soft.

Step 12

Add the spice powders (Garam masala, ground turmeric, red paprika and ground turmeric).

Step 13

Add the tomato paste now and give a quick stir. Mix well. Cook this for 20 seconds.

Step 14

Immediately tip in the chopped scallions, cilantro, kale and chard.

Step 15

Saute for 1 minute until the greens are wilted.

Step 16

Drain the soaked lentils.

Step 17

Add the lentils along with 2 cups of water.

Step 18

Stir well to combine.

Step 19

PRESS CANCEL.

Step 20

Ensure that the sealing ring has been fitted properly into the Instant Pot lid.

Step 21

Close the Instant pot and turn the VALVE to SEALING.

Step 22

Press PRESSURE COOK- HIGH PRESSURE and set the timer to 8 minutes.

Step 23

Allow the cooking cycle to complete.

Step 24

When done, wait for NATURAL PRESSURE RELEASE.

Step 25

Open the lid when the pressure has released naturally.

Step 26

Gently mash the dal well.

Step 27

Heat a small pan with 1 tbsp oil.

Step 28

Add 2 tbsp finely chopped garlic and wait for the garlic to become brown.

Step 29

Do this on medium flame.

Step 30

When the garlic has browned, add 1 tsp cumin seeds and allow it to crackle.

Step 31

Switch off the flame and add 1/2 tsp sweet paprika.

Step 32

Immediately add this mixture to the dal.

Step 33

Stir well to combine.

Step 34

Serve hot.

Step 35

Follow the prep work.

Step 36

Drain the soaked lentils and add this to a heavy bottomed saucepan along with 3 cups water.

Step 37

Cook on medium heat until the lentils are fully mushy and tender.

Step 38

This takes anywhere between 15 to 20 minutes.

Step 39

When the dal has cooked completely, mash it gently to make it creamy. Set aside.

Step 40

Heat a heavy bottomed pan or a 5 quart Dutch oven with oil.

Step 41

Add the whole spices and wait for them to crackle.

Step 42

Tip in the onions and ginger garlic paste.

Step 43

Stir to combine and saute till onions are pink and soft.

Step 44

Now, add the ground spices, tomato paste along with the salt and give a quick mix.

Step 45

Immediately, tip in the chopped greens.

Step 46

Mix well and continue to saute them till they are wilted.

Step 47

This takes 2 to 3 minutes.

Step 48

Now, add the cooked lentils mixture.

Step 49

Stir to combine.

Step 50

Simmer on medium heat for 5 to 6 minutes, stirring often.

Step 51

Switch off the flame.

Step 52

Heat a small pan with 1 tbsp oil.

Step 53

Add 2 tbsp finely chopped garlic and wait for the garlic to become brown.

Step 54

Do this on medium flame.

Step 55

When the garlic has browned, add 1 tsp cumin seeds and allow it to crackle.

Step 56

Switch off the flame and add the sweet paprika.

Step 57

Immediately add this mixture to the dal. Stir well to combine. Serve hot.