Instant Pot Dal

Put Instant Pot on sauté setting.

Heat ghee or olive oil and add 1/2 to 1 teaspoon of cumin seeds till they crackle.
Add a chopped onion and continue sautéing.
Clear a space in the onions, melt a little more ghee or a dab of butter, and briefly sauté 2 - 3 cloves or 2 cubes of frozen garlic.
Quickly stir garlic into the surrounding onions before the garlic gets overdone.
Add 2 tablespoons of minced fresh ginger.

Stir in:
1 teaspoon of coriander
1 tablespoon of garam masala
1/2 teaspoon of salt

Quickly add: 
3 cups of boiling water with a teaspoon of vegetable Better Than Bouillon broth base whisked into the water
1.5 cups of washed and sorted red lentils
several flavorful tomatoes such as Campari or dry farmed, cut in chunks 

Pressure cook for 10 minutes.
Let decompress for 10 minutes.

Just before serving, add a few handfuls of washed baby spinach and stir.


Serve with fresh cilantro, lime wedges, plain whole milk yoghurt, mango chutney, hot buttered naan, and mango lassi.