These creamy spiced lentils are so easy to make and they’re delicious. This dish requires little effort and so it’s my go-to dal on days when I’m too tired to cook. It has kept us from ordering take out on several occasions. I typically serve this dal served with basmati rice and a big salad.
- 1 cup small yellow lentils (moong dal), soaked for 15 minutes
- 2 tablespoons oil of choice
- 1 teaspoon cumin seeds
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- ½ Serrano pepper or green chili, minced
- 1 ½ teaspoons salt, adjust to taste
- 1 teaspoon coriander powder
- ½ teaspoon turmeric
- Pinch of cayenne, optional
- 4 cups water
- ½ teaspoon garam masala
- 2 cups baby spinach
- Cilantro, garnish
- Ghee, for serving (optional, but highly recommend this!)
- Soak the small yellow lentils (moong dal) in cold water for 15 minutes. Drain, rinse and set aside.
- Press the sauté button. Add the oil, and allow it to heat up for a minute. Add the cumin seeds to the pot. Once they turn brown, add the garlic, ginger and Serrano pepper. Stir-fry for 30 seconds, then add the spices. Give everything a quick stir, then add the water and lentils.
- Secure the lid, close the pressure valve and cook for 15 minutes at high pressure.
- Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
- Stir in the garam masala and the spinach leaves. Once the leaves begin to wilt, garnish with cilantro and serve with a spoonful of ghee on top.