Instant Pot coconut dal (Indian lentils)

Here's yet another COVID-19 pantry recipe post. We have a grocery delivery coming tomorrow, and in the meantime, we are down to the dregs of our supply. Fortunately, I had a 5 lb bag of lentils I bought from the Indian store last year, plus coconut milk and my usual spices.

Of all my Indian recipes, this one is my favorite! It's so humble yet richly flavored, creamy, and comforting. I usually have to stop myself from eating half the pot!

Instant Pot coconut dal
1 T butter or oil
1 small-medium onion, diced
1 T garlic or ginger-garlic paste
1 3/4 t salt
1 1/2 t cumin seeds or ground cumin
1 t smoked paprika
1/2 t turmeric
1/2 t ground coriander
1/4 t ground cardamom
1/4 t ground cinnamon
1/4 t cayenne pepper
pinch of ground cloves (optional)

ground black pepper to taste
1 10 can Rotel tomatoes (tomatoes and green chilis)
1 15 oz can coconut milk
1 1/3 cup red lentils, toor dal (split pigeon peas), or channa dal, rinsed
3 cups water
1 T lemon juice
handful of fresh or frozen spinach (optional)
chopped cilantro (optional)

Instant Pot/pressure cooker instructions: Saute onion until golden brown. Add garlic/ginger and spices and saute for a couple more minutes. Add remaining ingredients except greens and lemon juice. Cover pot, turn vent to sealing, and set to manual pressure for 8 minutes if using red lentils, 10 min if using toor dal, or 20 min if using channa dal. When finished cooking, turn the vent to release steam immediately. Stir in remaining ingredients and serve.

Stovetop instructions: Saute onion until golden brown. Add garlic/giner and spices and saute for a couple more minutes. Add remaining ingredients except greens and lemon juice. Simmer for 15-30 minutes until lentils are tender. Stir in remaining ingredients and serve.

Yields 4-5 main or side dish servings. Serve with basmati rice and/or naan.