Books and Afternoon Tea

• 1 cup yellow Moong Daal - washed and soaked

• 2.5 cups spinach leaves cut and rinsed

• 1 med onion diced

• 2 small tomatoes diced

• 3 cloves garlic

• 1/2inch knob ginger cut into strips

• 2 tbspn oil

• 1tspn cumin seeds

• 1/2 tspn mustard seeds

• 1/2 tspn turmeric

• 1/8 tspn asafoetida

• 1 tspn cumin coriander powder

• 1 tspn cayenne

• Lemon juice to taste

 

Method

 

1. Heat oil. If using Instant Pot , do this on the saute setting. Add cumin , mustard seeds. Wait till they crackle.

2. Add turmeric and asafetida.

3. Add onion and garlid and brown the onion. Cut ginger strips and add them in. Add the tomatoes. Stir fry till tomatoes meld in.

4. Mix in the spinach. Then mix in the moong daal

5. Add 2.5 cups of water

6. Close the pressure coooker lid and set it on beans setting for 5 mins.

7. Do a NPR.

8. Press the saute setting.

9. Add cumin- coriander powder.

10. Add salt and cayenne to taste

11. Add lemon juice if you like the daal on the tart side(optional).

12. Switch off saute setting. leave Instant POT on  warm.

 

Variations

1. If making this in Slow cooker, do steps 1-3 in a sacepan, then transfer to a slow cooker. Add Spinach, dal, water and slow cook on low for 3-4 hours till the daal is competely cooked. it should be mushy at this point.