This Spinach Dal recipe is a blend of toor dal (split pigeon peas) and baby spinach (palak) quickly prepared in the Instant Pot.
It’s a quick, easy and protein-packed vegan meal best served with rice, fryums, roasted potatoes and pickle.
MAIN INGREDIENTS
Lentils / Dal – 1 cup of Toor dal / Split pigeon peas, washed and rinsed for 2 to 3 times
Spinach – 2 cups of Baby spinach / palak, finely chopped
Tomato – 1 medium size (1/2 cup) Tomato, roughly chopped
Garlic – 3 cloves of Garlic, peeled
Spices – 1/2 tsp Turmeric powder, 1 tsp Coriander powder and salt for seasoning
HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS
STEP 1 : Cooking Dal
- In a bowl take 1 cup of Toor dal, wash and rinse 2 to 3 times.
- To the Instant pot, add toor dal, chopped tomato, garlic clove, turmeric powder, coriander powder and 2.5 cups water. Give a good mix.
STEP 2 :
- Close instant pot and set pressure valve to sealing and pressure cook at high for 12 mins.
- Once pressure cooking time is completed, allow natural pressure release for 10 mins, followed by quick pressure release.
- Carefully open instant pot lid, with a potato masher, mash the dal thoroughly.
STEP 3 : Final Preparation
- Set Instant pot to sauté mode high, add finely chopped spinach and salt to the dal and give a good stir. If required add 1/4 cup of water to adjust the consistency.
- Allow the spinach dal to boil for 2 mins.
STEP 4 : Tempering
- Meanwhile make the tempering, Heat oil or ghee in a pan and add mustard seeds. When the mustard seeds starts to sputter, add cumin seeds, urad dal, red chili and pinch of hing / asafoetida roast for 1 min in low to medium heat.
- Add the tempering to the dal and mix well.
STEP 5 : Serving
Simple and delicious spinach dal is ready to serve with hot steaming rice, pickle and papadam.
TIPS AND TRICKS:
You can use only toor dal (split pigeon peas) or only moong dal (yellow lentils) or equal quantities of both. If using another dal, the cooking time may vary.
I have used oil for tempering, you can use ghee/clarified butter for additional taste and flavor.
Storing – Refrigerate leftover in an airtight container for up to 3 days. Before serving warm it up in microwave for 1 min or cook at medium heat for 2 mins on stove top. If required add little water to adjust the consistency of dal and add salt as required.
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Spinach Dal recipe in Instant pot
Description
It’s a quick, easy and protein-packed vegan meal best served with rice, fryums, roasted potatoes and pickle.
Ingredients
Tempering
Instructions
- In a bowl take 1 cup of Toor dal, wash and rinse 2 to 3 times.
- To the Instant pot, add toor dal, chopped tomato, garlic clove, turmeric powder, coriander powder and 2.5 cups water. Give a good mix.
- Close instant pot and set pressure valve to sealing and pressure cook at high for 12 mins.
- Once pressure cooking time is completed, allow natural pressure release for 10 mins, followed by quick pressure release.
- Carefully open instant pot lid, with a potato masher, mash the dal thoroughly.
- Set Instant pot to sauté mode high, add finely chopped spinach and salt to the dal and give a good stir. If required add 1/4 cup of water to adjust the consistency.
- Allow the spinach dal to boil for 2 mins.
- Meanwhile make the tempering, Heat oil or ghee in a pan and add mustard seeds. When the mustard seeds starts to sputter, add cumin seeds, urad dal, red chili and pinch of hing / asafoetida roast for 1 min in low to medium heat.
- Add the tempering to the dal and mix well.
- Simple and delicious spinach dal is ready to serve with hot steaming rice, pickle and papadam
Cooking Dal
Final Preparation
Tempering
Serving
ASMR Cooking Video
Notes & Tips
- You can use only toor dal (split pigeon peas) or only moong dal (yellow lentils) or equal quantities of both. If using another dal, the cooking time may vary.
- I have used oil for tempering, you can use ghee/clarified butter for additional taste and flavor.
- Storing – Refrigerate leftover in an airtight container for up to 3 days. Before serving warm it up in microwave for 1 min or cook at medium heat for 2 mins on stove top. If required add little water to adjust the consistency of dal and add salt as required.