Indian Spinach Curry (Palak Palya)

1 . Stage

Place toor dal in a bowl and cover with water. Soak for 15 minutes.

2 . Stage

Drain toor dal and transfer to a multi-functional pressure cooker (such as Instant Pot®). Add 3 cups water and close and lock the lid. Choose high pressure and set the timer for 7 minutes; allow 5 to 10 minutes for pressure to build.

3 . Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Set cooked toor dal aside.

4 . Stage

Heat a pan over medium heat and add oil. Add mustard seeds to hot oil and cook until sputtering, about 1 minute. Add cumin, urad dal, chana dal, fenugreek seeds, and hing. Cook and stir, making sure the seasonings do not burn. Add curry leaves, red chiles, and green chiles and fry for 1 minute. Mix in chopped spinach and saute about 1 minute. Sprinkle 1/4 cup water over spinach and cover pan partially with a lid. Cook until wilted, about 10 to 15 minutes more.

5 . Stage

Add cooked toor dal to the pan and mix well. Add coconut and jaggery and combine well. Season with salt and mix thoroughly.