1cuplentilssplit and skinned green gram or split red lentils or yellow pigeon peas
Turn Instant Pot on. Once the "hot" sign displays, add ghee. Add cumin and cook for 30 seconds. Add turmeric, green chilies, garlic, and curry leaves. Mix well.
Add tomatoes, lentils, salt, and 2 cups of water. Give a quick stir.
Close Instant Pot with pressure valve to sealing. Set Instant Pot to Manual(HI) for 15 mins. Allow Natural pressure release or do Quick Release, after, about 5 mins of NPR.
Add more water, about 2 cups, to bring the lentils to desired consistency. Blend the daal using an immersion blender. Add chopped spinach and mix well. Cook on Sauté mode until the daal come to a gentle boil. Turn IP off. Add more water if required. Adjust salt to taste.
Serve hot with steamed basmati rice.
Everyone has a different consistency they like for the daal. I usually put about 4-5 cups of water for 1 cup of lentils.Cook Time for this recipe can also be reduced to 8 minutes!