Switch on the Instant Pot and turn to sauté mode ON.
Add oil, once hot add mustard, cumin. Stir and fry for few seconds and let the mustard splutter for few seconds.
1.5 Tablespoon Oil, ½ Teaspoon Mustard seeds, ½ Teaspoon Cumin seeds
Now add curry leaves, asafoetida and saute for few seconds.
few Curry leaves, ¼ Teaspoon Asafoetida
Add onion followed by ginger, garlic, green chillies and sauté for a couple of minutes or until the onion starts to soften.
1 Teaspoon Ginger, 2 Teaspoon Garlic, 1 cup (113 gms) Onion, 3-4 Green chillies
Stir in turmeric powder.
½ Teaspoon Turmeric powder
Add tomatoes, sauté and cook for 1-2 minutes or just until tomatoes start to soften.
1 cup (161 gms) Tomato
Now add spinach, sauté and cook for a minute.
3 cups (175 gms) Spinach
CANCEL the sauté mode.
Add lentils, water and mix well.
½ cup (112 gms) Red Lentils (masoor dal), 2 cups Water
Close the pot with lid, ensure the pressure release valve is turned to the SEALING position.
Select pressure cook mode, HIGH for 5 minutes. Once finished, let the pressure release naturally (NPR).
Turn pressure valve to VENTING position and wait until the FLOAT VALVE goes down completely. Take the lid off the pan, add lemon juice, salt and mix until dal is well mashed.
juice from half Lime, Salt
Enjoy piping hot palak dal with steamed rice.