Wash and chop the spinach leaves and place them aside.
Rinse the lentils in clean water and place it aside.
Add 2 teaspoon oil to inner pot in Instant Pot and tap on ‘saute’ mode.
As the oil heats up, add cumin seeds, and cloves. Saute for about 20 seconds.
½ teaspoon cumin seeds, 2 clove spice
Add sliced or grated garlic and fry them until they turn golden.
3 garlic cloves
Add ginger, green chilies and saute for another 20 sec.
2 green chilies, 1 teaspoon grated ginger
Add chopped onions and fry them until they turn translucent.
Add chili powder and turmeric, cumin powder, coriander powder and continue to saute for 30 seconds.
½ teaspoon red chili powder, ¼ teaspoon turmeric, 1 teaspoon coriander powder, ½ teaspoon cumin powder
Add half of the chopped spinach, salt, and rinsed masoor dal. Mix well.
1 bunch palak leaves or 4 cups chopped, 1 cup masoor dal
Add 3 cups of water and close the lid of the instant pot.
Turn the steam release handle to sealing position and tap “manual” and set the time for 6 minutes.
When the time is up, open the lid using “natural release”.
Press saute again add remaining chopped spinach leaves and stir well.
Prepare tadka/ tempering (if you wish to add) - Place a small pan over medium heat and add 1 teaspoon of coconut oil. As the oil heats up, add a pinch of asafoetida, ¼ teaspoon of Kashmiri red chili powder, and 1 teaspoon of crushed Kasuri methi. Saute for 30 seconds and add this to the palak dal. (This step is optional only if you are desired)
Garnish with chopped cilantro and your Palak dal is ready for the table!
Serve it hot paired with a cup of steamed rice or chapati!