Instant Pot Lentil Dhal

Ingredients

• 1 tsp olive oil or coconut oil
• 2 onions (diced)
• 3 garlic cloves (finely chopped)
• 1 tbsp fresh ginger (peeled and grated)
• 0.5 red chilli (finely chopped, or 0.5 tsp dried chilli flakes)
• 0.5 tsp cumin seeds
• 0.5 tsp coriander seeds
• 0.5 tsp mustard seeds
• 2 tsp ground turmeric
• 1 tsp garam masala
• 1 cup dried red lentils (200g, uncooked, rinsed and drained)
• 1 can chopped tomatoes (14oz/400ml)
• 1 can coconut milk (14oz/400ml)
• 2 cup vegetable broth/stock (500ml)
• 0.5 lemon (juice only)
• 2 handful fresh spinach (washed)
• salt and pepper (to taste)

Instructions

1. 1

   Set the Instant Pot to 'sauté' setting and heat the oil. Add the onion and cook, stirring, for about 4 minutes until soft but not browned.

2. 2

   Add the garlic, ginger, and red chilli and cook for 1 minute, then turn off the Instant Pot.

3. 3

   Grind the cumin, coriander, and mustard seeds lightly in a pestle and mortar, then add to the pot along with the turmeric and garam masala. Stir and cook for 1 minute (there will be enough heat left in the Instant Pot to do this).

4. 4

   Stir in the lentils, tomatoes, coconut milk, and broth. Put the lid on the Instant Pot, close the steam vent, and set to Manual (Pressure Cook) on High Pressure for 8 minutes.

5. 5

   After the time is up, wait 10 minutes, then carefully use the quick release valve to release remaining pressure, or let the pressure release naturally.

6. 6

   Stir in the lemon juice and fresh spinach until the spinach wilts. Season with salt and pepper to taste and serve.

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