Step 1: Prepare Dal Ingredients

Wash 1/2 cup of red lentils (tur dal or yellow moong dal) four to five times after soaking them overnight or for at least one hour. Transfer the washed lentils to the inner pot of the Instant Pot.

Step 2: Add Dal Ingredients to Instant Pot

Add enough water to cover the lentils (approximately 1.5-2 cups). Add 1 cup of cherry tomatoes (or one large plum tomato), 2-3 cloves of garlic, 1/2 teaspoon turmeric powder, 1 tablespoon curry powder, and salt to taste. Do not mix the ingredients, as the lentils need to cook properly.

Step 3: Add Spinach

Gently place a small box of baby spinach (approximately 5 oz or 150g) on top of the other ingredients in the Instant Pot. Again, do not mix.

Step 4: Cook Dal in Instant Pot

Close the Instant Pot lid and set the vent to the sealing position. Select the 'Pressure Cook' or 'Manual' setting on high pressure for 6 to 9 minutes.

Step 5: Release Pressure and Mix Dal

Once the cooking cycle is complete, allow for Natural Pressure Release (NPR) until the silver button drops. Open the lid and mix all the ingredients thoroughly until the dal is well combined.

Step 6: Prepare Dal Tempering

In a microwave-safe bowl, add 1 tablespoon of oil, 1/2 teaspoon of cumin seeds, and 1/2 teaspoon of mustard seeds. Microwave for 1 minute until the seeds splutter.

Step 7: Add Tempering to Dal

Carefully pour the prepared tempering into the cooked dal and mix well. Optionally, squeeze fresh lime or lemon juice into the dal before serving.

Step 8: Prepare Pickle Vegetables

Peel and deseed 1 medium yellow cucumber, then chop it into small pieces as shown in the video. Chop 1/4 head of cabbage into small pieces.

Step 9: Prepare Pickle Tempering

In a microwave-safe bowl, add 1 tablespoon of oil, 1/2 teaspoon of cumin seeds, and 1/2 teaspoon of mustard seeds. Microwave for 1 minute until the seeds splutter.

Step 10: Add Pickle Spices

To the microwaved tempering, add 1/2 to 1 teaspoon of turmeric powder, 2-3 cloves of crushed garlic, 1 to 2 tablespoons of curry powder, and salt to taste. Mix well.

Step 11: Combine Pickle Ingredients

Add the chopped cabbage and yellow cucumber to the bowl with the tempering and spices. Mix thoroughly to ensure all vegetables are coated.

Step 12: Serve Pickle

The instant cabbage pickle is ready to be served. If using salad cucumber instead of yellow cucumber, squeeze some lime or lemon juice for added tanginess.

• For Dal: No need to sauté; just add all ingredients to the Instant Pot for a quick and easy preparation.

• For Cabbage Pickle: This pickle stays good for more than two weeks when stored properly.

• For Cabbage Pickle: You can control the amount of salt and spices according to your preference.

• For Cabbage Pickle: If using salad cucumber instead of yellow cucumber, squeeze some fresh lime or lemon juice for added tanginess.

• For Dal: Use red lentils (masoor dal), tur dal (split pigeon peas), or yellow moong dal.

• For Dal: Use roma tomatoes or one large plum tomato instead of cherry tomatoes.

• For Cabbage Pickle: Use salad cucumber instead of yellow cucumber.