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
Units
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
- 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.
- Add refined oil. Add mustard seeds, cumin seeds. Let them crackle.
- Add hing/asafoetida. stir well. Add grated garlic and grated ginger. Stir well till the raw smell goes away.
- Add green chilly slit and curry leaves. Let it splutter for few seconds. Add onion chopped. Sautee for 5 minutes till translucent.
- Add tomato chopped. Keep stirring. Add salt, turmeric powder, Kashmiri red chilly powder. Stir well.
- 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.
- Now one by one add all the soaked dals (toor dal, channa dal, and masoor dal).
- Close the lid. Turn the valve to sealing. Press Cancel. Pressure cook for 10 minutes.
- After 10 minutes it’s done so press cancel and wait for 10 minutes.
- Take a Tarka pan, add refined oil/ ghee. Add dry red chilly, cumin seeds, mustard seeds, and fried garlic cloves.
- 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.
- Turn on the sautee mode. Add the chopped spinach leaves.
- Cook for 5 minutes. Add lemon juice and chopped coriander leaves.
- Add the Tarka and mix well.
- 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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- 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