• Wash and soak the Toor dal in 2 c water for about 20 mins. This helps speed up the cooking process.

Instant Pot Method

• Insert the inner pot into the Instant pot.
• Turn on Saute Mode on Normal for 8 mins.
• Wait till the display reads HOT.
• When the display reads HOT, add oil or ghee.
• After 20 to 30 secs, add the cumin seeds, green chili and finely chopped garlic.
• Saute till garlic becomes a light brown.
• Now, add the finely chopped onions and saute for 1 min till onions become pink and soft.
• When onions are done, quickly tip in the ground spices and finely chopped tomatoes.
• Mix to combine.
• Add salt and mix well.
  
• Drain the soaked toor dal and add this to the inner pot.
• Add water to this and mix well. Now add finely chopped spinach, stir to combine and press Cancel.

Instant Pot Cooking Mode and Timing

• Ensure that the sealing ring is fitted properly in the IP lid.
• Close the IP and turn the valve to SEALING.
• Turn on PRESSURE COOK MODE ON HIGH PRESSURE FOR 9 MINS.
• Allow the cooking cycle to complete. Wait for the pressure to release naturally.
• When the pressure has released, open the lid and gently mash the dal with a potato masher or a ladle.
• Add 1/2 c water if you find that the consistency is too thick.
  

Tempering

• Now, heat another small pan with ghee.
• Use cold-pressed coconut oil for a vegan version.
• Add finely chopped garlic and when the garlic begins to brown, add 1 tsp crushed Kasuri Methi.
• Immediately switch off the flame.
  
• Transfer this fried garlic mixture to the Dal and stir to combine. Serve hot.

Stovetop Pressure Cooker Method

• Wash and soak the Toor dal in 2 c water for about 20 mins. This helps speed up the cooking process.
• Heat a 3 litre deep pressure pan with oil or ghee.
• Add the cumin seeds and wait for it to crackle.
• Now add minced garlic and green chilis.
• Wait for the garlic to begin to brown.
• Next, add finely chopped onions and saute on medium flame for 1 to 2 mins.
• Saute the onions till they turn pink and soft.
• Next, add the spice powders,salt and tomatoes.
• Add 1/2 c water and stir to combine.
• Cook till tomatoes become mushy.
• Drain the soaked toor dal well and add it to the pressure cooker.
• Add water and spinach leaves. Mix.
• Close the pressure cooker with the lid and put the weight on.
• Cook this on medium flame for 5 whistles.
• Once done, allow pressure to release naturally.
• When done, open and mix well to combine.
• Heat a small pan with ghee/oil.
• Add the finely chopped garlic.
• Fry the garlic till it begins to brown.
• Add kasuri methi to this and immediately switch off the flame.
• Now, transfer the fried garlic mixture to the dal and stir well.
• Serve hot.