Soak moong daal for 2 hrs + in the fridge. Rinse very well before adding to instant pot.
Add to the instant pot in this order - Moong Daal, diced zucchini, riced cauliflower, jar of crushed tomatoes, any other veg on hand, coconut cream, and 3 cups of water. Don't stir. If your frozen riced cauliflower is in big chunks, leave it. It doesn't overcook so much and has a nicer texture in the end. If it's not in chunks, that's okay too. Mine varies each time I make it.
Pressure cook for 8 minutes. Let self release for an additional 8 minutes once done and then release any remaining pressure after the 8 minutes.
Meanwhile, in a small sauté pan on the stovetop, add a little heat up a little olive oil. Add the fennel seeds and stir a minute until they start to pop. Add in the remaining spices and stir until fragrant.
Add in the diced onion, constantly stirring still. If needed, add in the tiniest bit of water until the onions start to sweat. Continue stirring until the onion is sautéed and then remove from and heat and set aside until instant pot is done.
Once the daal mixture is ready, add a large handful of fresh spinach and the onion spice mixture right into the instant pot. Stir for a minute or so. I like to add a good amount of ground pepper here too. Taste and adjust any spices or salt as needed. Scoop into bowls and enjoy the warm hug.
