To start you’re going to soak 1 cup of rice with 1 cup of split moon dal for about 30 minutes. Rinse and set aside.
Then turn your Instant Pot to “Saute.” Put 1-2 tbsp of Ghee or neutral tasting oil, along with 2 tsp of whole cumin seeds. Let them sit in the oil until the pop and you can smell the aroma.
Next, put in 2-3 tsp on Garam Masala – more if you like it more flavourful and 1 tsp turmeric. Let the spices mix around in the oil. This will help with digestion of their fat-soluble constituents, and help with enhancing the flavor.
Now press “cancel” on the instant pot and pour the rice and bean mixture into the spices and stir around.
Pour 7 cups of water on to the beans (a little more if you like it soupier), and stir, making sure nothing has stuck to the bottom. At this point add in a couple of tsp of salt (or wait until the end if you prefer).
Ok, so at this point, you want to put the lid on the Instant Pot, ensure the valve is set to sealing, and turn on the Pressure Cook mode. Set the pressure to high, and the time to 22 minutes.
Once the beeper goes off, let it naturally release pressure for about 15 mins, and then, with trepidation, take a spatula and flick the valve to “release” manually.
Add in your leafy veggies, salt and pepper if needed, and enjoy!!