Put Instant Pot on sauté setting.
Heat ghee or olive oil and add 1/2 - 1 teaspoon of cumin seeds till they crackle.
Add a chopped onion and continue sautéing.
Clear a space in the onions, melt a dab of ghee or regular butter, and briefly sauté 2 - 3 cloves of minced fresh garlic 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 (or use your own broth).
1.5 cups of washed and sorted red lentils (check for tiny stones or earth)
several flavorful tomatoes such as Campari or dry farmed, cut in chunks
Pressure cook for 10 minutes.
Let sit for 10 minutes.
Just before serving, add a few generous handfuls of washed baby spinach and stir (as much as you like because it wilts down into a small amount).
Serve with fresh cilantro, lime wedges, plain whole milk yoghurt, mango chutney, hot buttered naan, and mango lassi.
