Press SAUTE mode on instant pot and heat oil. Splutter cumin , mustard seeds and add chana dal. Fry for 10 seconds and add crushed garlic,broken red chilli and chopped green chilli . Fry foru couple of minutes until the onions turn slightly pink.
Add 1 finely chopped tomato(I had puree lying in the fridge), salt and cook until the raw smell goes out of the tomato.
Add in spice powders and fry for a minute, add ½ cup of washed split pigeon pea or Toor dal and mix well.
Add 1.5 cups of water, mix well and close the lid. Press CANCEL and press PRESSURE COOK mode and set the timer for 6 minutes. make sure to turn the valve into sealing mode.
After the instant pot beeps the cooking is done, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR). Open the lid and add washed and finely chopped spinach.the leaves get wilted with the heat.
If you feel the dal is too thick or thin for your preference,adjust the water according and cook for 5 minutes by pressing the SAUTE mode again.
I like fresh tempering so I repeat it once more using curry leaves, dried chilli, mustard and cumin and red chilli powder.Drizzle this tempering over the dal when serving . It is optional but adds such a beautiful pop of color!
Serve hot with rice or roti or as a soup.