Step 1: Combine Dal and Spices

Add 1 cup of washed and rinsed toor dal, 1/2 cup chopped tomato, 3 peeled garlic cloves, 1/2 tsp turmeric powder, 1 tsp coriander powder, and 2.5 cups of water to the Instant Pot. Mix all ingredients well.

Step 2: Pressure Cook the Dal

Close the Instant Pot lid and set the valve to sealing. Pressure cook on high for 12 minutes. After cooking, allow for a natural pressure release for 10 minutes, then perform a quick pressure release to vent any remaining steam.

Step 3: Smash the Dal

Once the pressure is released and the lid is open, use a potato masher to gently smash the dal and tomatoes until desired consistency is reached.

Step 4: Add Spinach and Salt

Add 1/2 tsp of salt (or as required) and 2 cups of finely chopped spinach to the dal. Set the Instant Pot to 'Saute' mode on high. Mix well to combine the spinach with the dal.

Step 5: Boil the Dal

Allow the dal to boil for 2 minutes, stirring occasionally. If the dal is too thick, you can add 1/4 cup of water to adjust the consistency.

Step 6: Prepare the Tempering

In a separate small pan, heat 1 to 2 tablespoons of oil over medium to low heat. Add 1/2 tsp mustard seeds and let them splutter. Then add 1/2 tsp cumin, 1/2 tsp urad dal, 2 dry red chilies, and a pinch of hing (asafoetida). Roast for a few seconds until the spices are fragrant and the urad dal turns light golden brown.

Step 7: Combine Tempering with Dal

Carefully pour the prepared tempering over the spinach dal in the Instant Pot. Mix well to incorporate the tempering flavors throughout the dal.

• Adjust the amount of water to achieve your desired dal consistency.

• Serve hot with steamed rice, roti, or naan.

• For extra flavor, you can add a tablespoon of ginger-garlic paste along with the tomatoes.

• Substitute toor dal with masoor dal (red lentils) for a quicker cooking time.

• Add other finely chopped vegetables like carrots or bottle gourd along with the dal for added nutrition.

• A squeeze of fresh lemon juice at the end can brighten the flavors.