Prep time: 15 minutes, Cook time: 15 minutes, Serves 2
1 tbsp. olive oil
½ tsp. cumin seeds
¼ tsp. mustard seeds
3 cloves garlic, finely chopped
1 green chili, finely chopped
1 large tomato, chopped
1½ cups spinach, finely chopped
¼ tsp. turmeric powder
½ tsp. salt
¼ cup split pigeon peas, rinsed
¼ cup split red lentil, rinsed
1½ cups water
¼ tsp. garam masala
2 tsps. lemon juice Cilantro, for garnish
Press the Sauté button on the Instant Pot. Add the oil and then the cumin seeds and mustard seeds.
Let the seeds sizzle for a few seconds and then add the garlic and green chili. Sauté for 1 minute or until fragrant. Add the tomato and cook for 1 minute.
Add the chopped spinach, turmeric powder and salt, and cook for 2 minutes.
Add the rinsed peas and lentils and stir.
Pour in the water and put the lid on. Press the Manual button and set the cooking time for 10 minutes on High Pressure.
When timer beeps, let the pressure release naturally for 5 minutes, then release any remaining pressure. Open the pot and add the garam masala, lemon juice and cilantro. Serve immediately.