Masoor Dal with Spinach *I used beans for the recipe that I filmed but normally make this with

Masoor Dal with Spinach *I used beans for the recipe that I filmed but normally make this with spinach because it works a lot better! Ingredients: 1 cup dry masoor dal, washed and drained 4 cups water 2 cloves garlic, minced 1/2 cup frozen chopped spinach 3 tsp salt (or to taste) 2 tsp cumin 1/4 tsp turmeric Avocado oil 2 tsp garam masala Directions: Set your instant pot to sauté mode and add in 2 tbsp of oil. When hot, add in the cumin and turmeric and let it heat through for a minute or two. Add in the rest of your ingredients, turn off the heat, and close the lid. Cook on high pressure for 5 minutes and naturally release for 20 minutes before releasing any remaining pressure. Serve over rice or with roti. Crispy Potato Curry Ingredients: 2 baking potatoes, cubed 2-4 tsp chili powder (based on your spice tolerance) 1/4 tsp turmeric 1 tsp cumin Avocado oil Curry leaves Directions: Add your potatoes to a microwave safe dish and cover with water. Microwave for 5 minutes or until fork tender. Rinse, drain, and set aside. To a nonstick pan, add in 2 tbsp of oil, cumin, turmeric, and curry leaves. Heat for 2 minutes before adding in the chili powder and mixing well to combine. Add in the potatoes and salt and mix well to coat the potatoes in the spice mixture. Cook on medium high heat, tossing every 5 minutes to prevent burning. After about 20 minutes the potatoes should be perfectly cooked- crispy on the outside and soft in the middle. Cook for an additional 10 minutes if needed, then serve with your dal and rice with a dollop of yogurt if desired. #privatechef #indianrecipes #southindianfood