Wash the lentils and drain the water. Let it soak in water for 10 minutes or until you saute the onion and beet greens.
Set the Instant Pot on saute mode, and when the display shows "HOT," add the coconut oil.
After 30 seconds, add the mustard seeds, cumin seeds, and hing. Let the mustard seeds sputter.
Then add the chopped onion and ginger-garlic paste. Saute until the onion turns soft. It usually takes about 4 to 5 minutes.
Once the onion turns soft, add the beet greens and mix it well.
Now add all the spices, including - salt, turmeric powder, red chili powder, and garam masala. Mix it.
Drain the water from the dal, and add it to beet greens.
Add three cups of water and mix. Make sure to scrape the bottom of the Instant Pot.
Now press the cancel button and close the Instant Pot. Make sure the vent is in the sealing position. Pressure cook for 20 minutes at high-pressure mode. When the cooking is complete, allow the pressure to release naturally.
When the pressure is all released, open the Instant Pot. Set the Instant Pot in "Saute Mode" again.
Mix and mash the cooked lentils with the back of a spatula or using a potato masher.
Then allow the lentils to simmer for 3 to 4 minutes and press the cancel button.
Yummy mixed dal tadka with beet greens is ready. Relish it as is or with rice or Indian flat-bread.
Onion & Beet Greens Measure: I used half of the red onion, and after chopping, it was approx 3/4 cup. You can use 1 cup of chopped onion or 1/2 cup according to the onion size.
Also, I used my entire beet greens, which was approx 3 cups. You can use from 1 to 4 cups for this recipe, but not more than that.
As mentioned before, adjust lentil proportions according to your preference and mix and match lentils likewise.
Adjust the salt and spice according to your taste preference.
Skip asafoetida to make it gluten-free or use gluten-free asafoetida.
You can use any oil, but coconut oil enhances the flavor for sure.