Manasa D- Tomato and Spinach Lentil Curry

Ingredients

• 1 cup split pigeon pea

• 1-2 ripe tomatoes diced into cubes

• 1 small onion finely chopped

• 3 cloves garlic minced

• 1-inch piece ginger minced

• 2 green chilies into thin slices (optional)

• ½ tsp turmeric

• 1 tsp toasted cumin seeds

• ½ tsp toasted mustard seeds

• ½ tsp red chili powder

• ½ tsp cumin powder

• ½ tsp coriander powder

• 1–2 cups spinach

• 2 cups water

• ½ of a lime squeezed

• Cilantro for garnish

Directions

Rinse the split pigeon pea till water is clear. Add it to an Instant Pot/stovetop Pressure cooker with all the other ingredients listed above other than the spinach.Cook on high pressure for 10 minutes and let heat naturally release for 10 minutes (if cooking in a stovetop pressure cooker, cook for 3 whistles and let naturally release heat). Add spinach and cook for 2-3 minutes. Turn off heat and let it cool for 5 minutes. Then add lime juice and cilantro. Ready to eat plain or eat with quinoa!

Tips:

I recommend toasting cumin and mustard seeds for extra flavor. I also sometimes toast garlic before chopping for more flavor.

I recommend adding lime juice once cool for better flavor.