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Dal Palak Instant Pot | Spinach And Lentil Recipe

Dal Palak Instant Pot | Spinach And Lentil Recipe – The easiest way to make spinach dal in your instant pot! Serve it with boiled rice! Vegan & gluten-free.

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This Dal Palak Instant Pot | Spinach And Lentil Recipe is a hearty lentil soup made in the pressure cooker mode with spinach for extra nutrition. Serve it with basmati rice as a soup or over basmati rice. This recipe is vegan and gluten-free.

Spinach Dal / Dal Palak Video Recipe -This dal palak recipe is bursting with flavor and is an ideal way to ensure everyone in your family enjoys a protein-rich vegetarian meal.

Almost soup-like in consistency, I eat it this way at home. But if you don’t like it like that, simply cook it for a few minutes less. This is so good with plain rice.

You may also like some other snack recipes on my blog – Cream Cheese Bombay Sandwich | Vegan Grilled Sandwich,  Tandoori Paneer samosa (Best Samosa Recipe),  Instant Pot Lemon Rice,  Mexican fiesta rice – Instant Pot Recipe. 

Sharing is caring! LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!

Instant Pot Dal Palak / Spinach Dal Recipe

It is wholesome, quick, simple, and healthy at the same time, which is why this Instant Pot Indian Dal Palak is perfect! It is gluten-free, and you can make it vegan if you desire.

Dahls are a great easy meal to prepare on a day-to-day basis. They require basic pantry staples and fresh or frozen spinach. They are delicious, quick meals that don’t require much planning.

With only basic ingredients and spices from your pantry, this Dal Palak recipe turns into a filling and healthy meal. It is vegan, gluten-free, nut-free, and soy-free.

With just a few ingredients and an instant pot or even pressure cooker, you can create this delicious Indian dal tadka recipe from scratch in under 30 minutes.

What Is Dal Palak Instant Pot | Spinach And Lentil Recipe?

Dal Palak Instant Pot | Spinach And Lentil Recipe is widely consumed across the Indian subcontinent. It is the general name given to all dried legumes, beans, and even peas.

It is my go-to recipe for complete meals that can be prepared in one pot, featuring a good source of plant-based protein, complex carbohydrates, and fiber.

Superfood spinach is full of vitamins such as folate, niacin, vitamin A, vitamin B6, vitamin C, as well as minerals including iron, potassium, manganese, zinc, magnesium, and even plant calcium.

Maintaining and improving sight is a major concern with increasing screen time for everyone, including today’s children. Spinach helps with that naturally, so we include spinach in most meals possible.

In order to get the extra benefits of spinach, I cook it alongside most legumes and grains, such as grains like rice and quinoa.

This creamy, mildly spiced dish is similar to spinach dal and is comforting in cool weather. But it’s also light enough to enjoy in warm weather.

Dal Palak Instant Pot | Spinach And Lentil Recipe

Why This Dal Palak Recipe So healthy?

Yes of course you bet it is one of the most power-packed delicious lentil recipes. It is my favorite vegetable and I use it in many dishes-like the palak paneer paratha, spinach corn sandwiches, Spanish spinach croquettes, etc.

It can also be made with any kind of lentils such as Masoor dal, channa dal, or Toor dal, but I prefer all these three dals or lentils in order to make a power-packed lentil recipe which is very good for our immunity especially in this pandemic situation. We all need good immunity booster dishes so here is one. because it cooks very quickly under pressure (just 2 minutes under manual high pressure).

The recipe is easy to make and has numerous nutrients including Vitamin A, fiber, Vitamin C, protein, and iron, all with just 223 calories.

Besides being extremely easy to make, it makes a wonderful one-pot side dish for Indian meals. When you’re short on time and want a delicious meal without thinking too hard, this meal is perfect. It’s so simple to make, and you won’t have to spend much time mixing them together. 

When making lentils in your Instant Pot, you avoid the hassles of having to worry about stirring a pot on the stove because you can just set them up to cook and go about your busy life.

A few basic ingredients are needed, and most of the work can be done hands-off, which makes it easy to clean as I go. I have prepared a simple instant pot spinach dal here, requiring a few ingredients and spices. I really like dals with a minimal amount of seasoning.

This Dal Palak is,

  • Healthy
  • Rich in Protein and Iron
  • Quick and Easy
  • Perfect for weekday meals

Dal Palak Instant Pot | Spinach And Lentil Recipe

Ingredients

  • 250 gms – Spinach leaves
  • 1/2 cup – Onion chopped
  • 1 medium – Tomato chopped
  • 3/4 cup – Toor dal
  • 3/4 cup – Channa dal
  • 3/4 cup – Masoor dal
  • 1/2 cup – Coriander leaves chopped
  • Salt to taste
  • 1tbsp – Lemon juice
  • 1 tsp – Turmeric powder
  • 2 tbsp – Refined oil
  • 3 – Green chilly (slit)
  • 4 cloves – Garlic grated
  • 1 inch – Ginger grated
  • 3/4 tsp – Hing/asetofeda
  • 1 tsp – Cumin seeds
  • 1 tsp – Mustard seeds
  • 2 tbsp – Kashmiri red chilly powder
  • Tarka – (1/2 tsp cumin seeds, 1/2 tsp mustard seeds, and 3 dry red chilly)
  • Water
  • 7 – Curry leaves

Dal – You can make Dal Palak with any colored lentil, or you can combine two to three varieties of lentils, or you could use one type of lentil in this recipe instead of another. The Dal I had used as Masoor dal(Red Lentil), Toor dal (split pigeon peas), and Channa dal (split chickpeas brown). Feel free to use any lentil of your choice.

Spinach – The spinach in this Dal contains a lot of iron in the form of the leafy green vegetable Palak or Spinach. Chopped spinach can also be pureed and added to the dal, but I prefer the texture that chopped spinach adds.

Ghee – It is recommended to use ghee for this Spinach Dal dish, but you can also use coconut oil, olive oil, or vegetable oil.

Spices – The only spices needed are turmeric powder, cumin seeds, mustard seeds, Kashmiri red chilli powder, asafoetida, and salt.

For Tadka or tempering – The palak dal has been tadka or tempering with ghee to enhance the taste. It contains garlic, dry red chili powder. You can also add cumin seeds and ginger too.

Others – Another essential ingredient is lemon juice, which adds a nice tanginess to the Dal and fresh coriander adds color along with freshness

Check out the Dal Palak Instant Pot | Spinach And Lentil Video Recipe :

How To Make Dal Palak Instant Pot | Spinach And Lentil Recipe Step By Step With Photo:

  1. Wash, soak for 15 minutes and then drain excess water from all the dals (toor dal, Channa dal, and masoor dal). In Instant pot, turn on saute mode for 30 minutes. Hot mode on.
  2. Add refined oil. Add mustard seeds, cumin seeds. Let them crackle.
  3. Add hing/asafoetida. stir well. Add grated garlic and grated ginger. Stir well till the raw smell goes away.
  4. Add green chilly slit and curry leaves. Let it splutter for few seconds. Add onion chopped. Sautee for 5 minutes till translucent.
  5. Add tomato chopped. Keep stirring. Add salt, turmeric powder, Kashmiri red chilly powder. Stir well. 
  6. Add 1 and 1/2 cup water. You can adjust the water. In an Instant Pot, we take the ratio of 1:1 not much like a pressure cooker. So 3 cups of dal I have taken 1and 1/2 cup water. Mix well.
  7. Now one by one add all the soaked dals (toor dal, channa dal, and masoor dal). 
  8. Close the lid. Turn the valve to sealing. Press Cancel. Pressure cook for 10 minutes.
  9. After 10 minutes it’s done so press cancel and wait for 10 minutes.
  10. Take a Tarka pan, add refined oil/ ghee. Add dry red chilly, cumin seeds, mustard seeds, and fried garlic cloves.
  11. After 10 minutes turn on venting for natural pressure release. Once the red plug is completely down, the pressure will be released.. Open the lid.
  12. Turn on the sautee mode. Add the chopped spinach leaves.
  13. Cook for 5 minutes. Add lemon juice and chopped coriander leaves.
  14. Add the Tarka and mix well. 
  15. Ready to be served.

Stovetop Pressure Cooker Method

  1. Cumin seeds, green chilies, ginger, and garlic are added to oil heated in the pressure cooker on medium-high flame.
  2. For 30 seconds, cook the garlic until golden brown, then add the tomato and spices.
  3. Pour in lentils and water and stir well.
  4. It should be pressure cooked for two whistles on a high flame. Turn off the stove and let it naturally depressurize.
  5. Garam masala and spinach are added after the lid is opened.
  6. Stir the lentils and spinach together with the stove on for two minutes until the dal starts boiling.
  7. We’re ready to serve spinach dal.

Important Suggestion To Keep In Mind

  • The lentils should first be rinsed to remove any dirt or debris they may contain.
  • This method of cooking rice in the Instant Pot is much faster than using a traditional pot method if you want to cook both in the IP at the same time.
  • In order to adjust the consistency of the dal, add a few drops of water at a time. Stir until you reach what you want.
  • Use oil instead of ghee for vegan dal palak.
  • If you want the best results and taste, use dried whole lentils.
  • The spinach will add a slight crunch, so add it at the end, once dal is cooked.
  • The final step is to add lemon juice. Trust me, it really brings the flavors to life. The addition of lemon juice or lime juice elevates the dish to new heights. Definitely do not skip it.

Storing Suggestions

If kept tightly sealed in an airtight container, Dal Palak can last three to four days in the refrigerator. It can also be heated in the microwave or on the stove. Add some water while reheating to keep it from getting lumpy.

If you wish, you can freeze this Dal for about 2 months. Just prepare the Dal, and then let it cool down fully. Once frozen, thaw the Dal in the fridge overnight or on a counter, then reheat for serving.

Serving Suggestions

Dal Palak can be paired with steamed rice, jeera rice, matar pulao, or any other lightly spiced pulao. On the side, serve roasted papad and pickles or pickled onions.

In addition, it tastes great paired with Indian Bread such as Roti, Tawa Paratha, Laccha Paratha, Missi Roti, Multigrain Roti, Bajre Ki Roti, or any kind of bread you like to serve it with.

Frequently Asked Questions

Are there any vegan alternatives?

It is possible to prepare Palak Dal vegan and make a tadka using oil instead of ghee. All other ingredients in this dish are vegan.

What are the gluten-free options?

If you have a gluten allergy you can omit the hing in the tadka. You could use organic hing instead, which is gluten-free, to add to the tadka as it gives the Spinach Dal a nice flavor.

Dal Palak – Jain Style. How to make it?

In order to make the Jain version of this recipe, skip the onion and garlic. All other ingredients and the process remain the same.

Print
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Dal Palak Instant Pot | Spinach And Lentil Recipe

Dal Palak Instant Pot | Spinach And Lentil Recipe


  • Author: Sanchita Dey
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Diet: Vegetarian

Description

Dal Palak Instant Pot / Spinach And Lentil Recipe – The easiest way to make spinach dal in your instant pot! Serve it with boiled rice! Vegan & gluten-free. This recipe is ready within 30 minutes including NPR.


Ingredients

Scale
  • 250 gms – Spinach leaves
  • 1/2 cup – Onion chopped
  • 1 medium – Tomato chopped
  • 3/4 cup – Toor dal
  • 3/4 cup – Channa dal
  • 3/4 cup – Masoor dal
  • 1/2 cup – Coriander leaves chopped
  • Salt to taste
  • 1tbsp – Lemon juice
  • 1 tsp – Turmeric powder
  • 2 tbsp – Refined oil
  • 3 – Green chilly (slit)
  • 4 cloves – Garlic grated
  • 1 inch – Ginger grated
  • 3/4 tsp – Hing/asetofeda
  • 1 tsp – Cumin seeds
  • 1 tsp – Mustard seeds
  • 2 tbsp – Kashmiri red chilly powder
  • Water
  • 7 – Curry leaves
  • For Tadka – (4 garlic cloves fried or raw 1/2 tsp cumin seeds, 1/2 tsp mustard seeds, and 3 dry red chilly)

Instructions

  1. Wash, soak for 15 minutes and then drain excess water from all the dals (toor dal, Channa dal, and masoor dal). In Instant pot, turn on saute mode for 30 minutes. Hot mode on.
  2. Add refined oil. Add mustard seeds, cumin seeds. Let them crackle.
  3. Add hing/asafoetida. stir well. Add grated garlic and grated ginger. Stir well till the raw smell goes away.
  4. Add green chilly slit and curry leaves. Let it splutter for few seconds. Add onion chopped. Sautee for 5 minutes till translucent.
  5. Add tomato chopped. Keep stirring. Add salt, turmeric powder, Kashmiri red chilly powder. Stir well.  
  6. Add 1 and 1/2 cup water. You can adjust the water. In an Instant Pot, we take the ratio of 1:1 not much like a pressure cooker. So 3 cups of dal I have taken 1and 1/2 cup water. Mix well.
  7. Now one by one add all the soaked dals (toor dal, channa dal, and masoor dal).   
  8. Close the lid. Turn the valve to sealing. Press Cancel. Pressure cook for 10 minutes.
  9. After 10 minutes it’s done so press cancel and wait for 10 minutes. 
  10. Take a Tarka pan, add refined oil/ ghee. Add dry red chilly, cumin seeds, mustard seeds, and fried garlic cloves.
  11. After 10 minutes turn on venting for natural pressure release. Once the red plug is completely down, the pressure will be released.. Open the lid.
  12. Turn on the sautee mode. Add the chopped spinach leaves. 
  13. Cook for 5 minutes. Add lemon juice and chopped coriander leaves. 
  14. Add the Tarka and mix well. 
  15. Ready to be served.

Notes

  • The lentils should first be rinsed to remove any dirt or debris they may contain.
  • This method of cooking rice in the Instant Pot is much faster than using a traditional pot method if you want to cook both in the IP at the same time.
  • In order to adjust the consistency of the dal, add a few drops of water at a time. Stir until you reach what you want.
  • Use oil instead of ghee for vegan dal palak.
  • If you want the best results and taste, use dried whole lentils.
  • The spinach will add a slight crunch, so add it at the end, once dal is cooked.
  • The final step is to add lemon juice. Trust me, it really brings the flavors to life. The addition of lemon juice or lime juice elevates the dish to new heights. Definitely do not skip it.
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Indian

Nutrition

  • Serving Size: 4 people
  • Calories: 183kcal
  • Sugar: 1g
  • Sodium: 110mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 15g
  • Protein: 13g
  • Cholesterol: 20mg

Keywords: Instant Pot Spinach Dal, Intant pot dal palak, Dal palak, spinach dal

Note: A rough estimate of nutrition is provided.

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