Instant Pot Dal Palak - Spinach Daal
Easy Spinach Dal (Dal Palak) made with lentils, fresh spinach, and Indian spices. This vegan, gluten-free recipe includes Instant Pot and stovetop methods.
Servings: 4 cups
Calories: 136kcal
Cost: $5
Equipment
Ingredients
- 1 Tablespoon cooking oil
- ½ cup each Moong dal and Toor dal rinsed and drained
- 2½ cups water for cooking
- 1 cup chopped spinach
- 3 cloves garlic minced
- 1 inch ginger minced
- ½ teaspoon black mustard seeds
- ½ teaspoon cumin seeds
- 4-5 curry leaves or bay leaf
- ½ teaspoon Turmeric Powder
- ½ teaspoon red chili powder
- 1 teaspoon Garam Masala
- 1 teaspoon cumin coriander powder
- ½ teaspoon salt adjust per taste
- 1 tablespoon fresh lemon juice
- ½ cup chopped cilantro
Instructions
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!
- ** Prajakta's Pro Tip: For an extra burst of flavor, finish the Dal Palak with a hot garlic tadka. Sizzle sliced garlic, cumin seeds, and dried red chilies in oil until golden and fragrant, then pour it over the dal just before serving.
How to Make Instant Pot Spinach Dal
- Set the Instant Pot to Sauté. Add oil and let it warm. Add cumin and mustard seeds along with curry leaves. Once the cumin starts sizzling, add minced ginger and garlic. Stir and 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.
Notes
Curry leaves add a distinctive earthy flavor to the daal. It is widely available in most Indian grocery stores. However, if you can't find it easily, you can easily skip it and won't sacrifice much of the taste. You can always add a bay leaf for additional flavors.
Nutrition
Serving: 1cup | Calories: 136kcal | Carbohydrates: 18g | Protein: 7g | Fat: 4g | Sodium: 311mg | Potassium: 91mg | Fiber: 3g | Vitamin A: 1004IU | Vitamin C: 25mg | Calcium: 32mg | Iron: 2mg