Spinach Dal (Instant Pot Dal Palak)

What Is Dal Palak?

Dal Palak literally means lentils cooked with spinach. "Dal" refers to lentils or legumes, while "palak" means spinach in Hindi.

It is a classic Indian comfort food. The lentils become soft and creamy while the spinach adds a fresh, earthy flavor. Everyday Indian spices like garam masala and turmeric add the warming flavors.

Why You Will Love This Spinach Dal

• Easy one-pot Indian meal.
• Ready in about 30 minutes.
• Naturally vegan and gluten-free.
• Uses simple pantry ingredients.
• Great for weeknight dinners.
• Works with fresh or baby spinach.
• Can be made on the stovetop or Instant Pot.
• Excellent for meal prep.

This is also a great vegetarian Indian dinner recipe when you want something filling without making an elaborate curry.

Ingredients You Need

Dal / Lentils - As the name suggests, the dal and the spinach are the star ingredients of this recipe. I use ½ cup each of Moong dal and Toor dal ( called Arhar Dal in Hindi) . You rinse and wash these lentils and drain the water. No pre-soaking is required.

Spinach - You can use fresh or frozen. Use fresh spinach if possible. Baby spinach works especially well because it wilts quickly and needs very little chopping.

Spices- I like to keep this dal simple. So very few spices are used. We tamper the oil with mustard and cumin seeds and add fresh curry leaves (or bay leaf) for extra flavors. The red chili powder, turmeric powder, coriander-cumin powder and garam masala round up the spices.

Garlic, Ginger, Lemon juice and Cilantro - We add minced ginger and garlic for additional flavors. A bit of lemon juice adds freshness and so does cilantro as garnish.

How to Make Spinach Dal

Start by rinsing the lentils well. Rinse until the water runs mostly clear.

Add the rinsed lentils, turmeric, and water to a large pot. Bring everything to a boil. Reduce the heat and cook until the lentils are soft and creamy. While the dal cooks, prepare the masala.

Heat oil in a pan. Add cumin and mustard seeds, curry leaves and let them sizzle. Add minced ginger and garlic. Cook for another minute.

Add garam masala and red chili powder. Stir well. Add the spinach. Cook just until the leaves wilt. Once the lentils are cooked, add the spinach masala to the dal. Stir well.

Add more water if needed. Dal thickens as it sits, so I prefer keeping it slightly thinner while cooking. Simmer everything together for a few minutes. Taste and adjust salt. Finish with fresh lemon juice and chopped cilantro. That's it. Your homemade Dal Palak is ready. Serve warm and enjoy!

Instant Pot Spinach Dal

The Instant Pot makes this Instant Pot Dal Palak especially convenient for busy weeknights.

Set the Instant Pot to Sauté. Add oil and cumin and mustard seeds along with curry leaves. Once the cumin starts sizzling, add minced ginger and garlic. Cook for a minute.

Add the rinsed lentils, turmeric, garam masala, cumin-coriander powder, red chili powder, salt, and water. Stir well. Secure the lid and set the valve to sealing. Pressure cook on High for 8 minutes.

Let the pressure release naturally for about 10 minutes. Carefully release any remaining pressure. Open the lid and stir the dal.

Add the chopped spinach. Turn the Instant Pot back to Sauté and cook for 2–3 minutes, until the spinach wilts. Add lemon juice and chopped cilantro. Adjust the consistency with water if needed.

Tips for the Best Dal Palak

Don't overcook the spinach. Spinach only needs a few minutes to wilt.

Adjust the consistency. Thick dal is perfect with roti. A slightly thinner dal works beautifully with rice.

Use baby spinach for convenience. You can add it almost directly to the pot after rinsing.

Don't skip the tempering. Tempering is also called blooming spices in warm oil. Cumin sizzling in hot oil adds a wonderful aroma to the finished dal.

Add lemon at the end. A little acidity balances the earthy lentils and spinach.

Make it spicy if you like. Add a green chili or a pinch of red chili powder.

What Lentils Are Best for Dal Palak?

You can make spinach dal with several types of lentils.

Toor dal is traditional and gives the dal a creamy but slightly textured consistency. Masoor dal cooks faster and makes a smooth dal. Moong dal gives a lighter flavor.

You can also combine two lentils, which is what I prefer for this recipe.

If you only have one type of lentil in your pantry, don't worry. This recipe is forgiving.

What to Serve With Spinach Dal

Rice: My favorite way to serve Dal Palak is with hot steamed basmati rice. For a more flavorful meal, serve it with jeera rice or peas pulao.

Indian Breads: You can also serve Spinach Dal with roti, chapati, naan, or paratha.

Sides: Add a simple cucumber salad or Indian pickle on the side.

For a complete balanced weeknight meal, serve a bowl of dal with rice, a vegetable side dish like aloo gobhi, or baingan bharta and freshly sliced onions, cucumbers or beets.

Can You Make Dal Palak Ahead?

Absolutely.

Spinach Dal tastes even better the next day as the spices have more time to blend.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

The dal will thicken as it cools. Add a splash of water when reheating and stir well.

You can also freeze Dal Palak. Let it cool completely before transferring it to freezer-safe containers.

Frequently Asked Questions

Is Dal Palak vegan?

Yes. This version is completely vegan because it uses plant-based oil instead of ghee or butter.

Is Spinach Dal gluten-free?

Yes. Lentils, spinach, vegetables, and spices are naturally gluten-free. Check packaged spice labels if you need to avoid gluten strictly.

Can I use only red lentils?

Yes. Red lentils cook quickly and make a particularly creamy Spinach Dal.

Can I use frozen spinach?

Yes. Frozen spinach works well. Thaw and squeeze out excess water before adding it to the cooked dal.

Can I make Dal Palak without onion and garlic?

Yes. Simply leave them out. You can increase the ginger, cumin, and other spices to add more flavor.

Why is my dal too thick?

Lentils continue absorbing liquid as they cool. Simply stir in warm water until you reach the consistency you like.

More Instant Pot Curry and Dal Recipes

Love easy Indian recipes made in the Instant Pot? Try these comforting curry and dal recipes next. They are simple, flavorful, and perfect for busy weeknight meals.

• Dal Makhani - Creamy Lentil Curry in Tomato Sauce
• Chana Masala - Punjabi Chole
• Rajma Masala - Kidney Beans Curry
• Punjabi Kadhi Pakora
• Easy Palak Paneer - Spinach and Paneer Curry
• Eggplant Potato Curry
• Instant Pot Aloo Matar - Potato and Peas Curry

How to make dal palak and rice together in Instant Pot?

While you are preparing the daal, you can make up to 2 cups of rice using PIP –“Pot In Pot” method.

Make the mixture of the dal as described above in the main insert. Put a tall trivet in the middle of the mixture. In a stackable container, add rinsed rice grains with 1:2 ratio of water for rice to cook. Choose High Pressure for 8 minutes or choose Rice Setting. Both rice and dal cook together in just one pot.