Step 1: Prepare Instant Pot and Add Oil

Set the Instant Pot to 'Sauté' mode. Once the display shows 'Hot', add 2 teaspoons of coconut oil.

Step 2: Add Cumin Seeds and Ginger

Add 1 teaspoon of cumin seeds and 2 teaspoons of finely chopped ginger to the hot oil. Sauté for about 30 to 45 seconds until fragrant.

Step 3: Add Tomato and Spinach

Add 1 finely chopped Roma tomato and mix well. Then, add 1 bunch of roughly chopped spinach (approximately 4 cups) and mix until it starts to wilt.

Step 4: Add Spices and Lentils

Add 1.5 teaspoons of Himalayan pink salt, 0.25 teaspoon of turmeric powder, 1.5 teaspoons of mild curry powder, and 0.5 teaspoon of ground pepper. Mix thoroughly. Add the rinsed green lentils and mix again.

Step 5: Add Water and Pressure Cook

Pour in 2 cups of water and stir to combine all ingredients. Press 'Cancel' to exit Sauté mode. Close the Instant Pot lid, ensuring the vent is in the 'Sealing' position. Pressure cook on 'High Pressure' for 20 minutes. Allow for a 'Natural Release' of pressure.

Step 6: Mash and Serve

Once the pressure is naturally released and the float valve is down, open the lid. Use a potato masher to gently mash the lentils and spinach to your desired consistency. The green lentils will retain some texture, which is preferred. Serve the delicious Green Lentils & Spinach Curry hot with rice, roti, or pulao.

• Adjust the amount of ground pepper or use green chilies according to your spice preference.

• Mashing the lentils slightly after cooking helps to achieve a creamier consistency while still retaining some texture.

• Instead of green lentils, you can use red lentils (masoor dal) or a combination of toor dal, moong dal, and chana dal.

• If Sharwood's Mild Curry Powder is not available, you can use Madras curry powder or sambar powder from Indian grocery stores.