Chili in a pod

Spinach Dal recipe in Instant pot

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.

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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
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Spinach Dal recipe in Instant pot

Author: sdarunkumar1987 Cooking Method:Pressure cooking Cuisine:Indian Courses:Main Course Lunch Dinner
Difficulty:BeginnerPrep time: 5 minutesCook time: 15 minutesNatural pressure release: 10 minutesTotal time: 30 minutesServings:4 servingsCalories:300 kcal Best Season:Available

Description

 It’s a quick, easy and protein-packed vegan meal best served with rice, fryums, roasted potatoes and pickle.

Ingredients

Tempering

Instructions

    Cooking Dal

  1. In a bowl take 1 cup of Toor dal, wash and rinse 2 to 3 times.
  2. To the Instant pot, add toor dal, chopped tomato, garlic clove, turmeric powder, coriander powder and 2.5 cups water. Give a good mix.
  3. Close instant pot and set pressure valve to sealing and pressure cook at high for 12 mins.
  4. Once pressure cooking time is completed, allow natural pressure release for 10 mins, followed by quick pressure release.
  5. Carefully open instant pot lid, with a potato masher, mash the dal thoroughly. 

    6. Final Preparation

  6. 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.
  7. Allow the spinach dal to boil for 2 mins.

    8. Tempering

  8. 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.
  9. Add the tempering to the dal and mix well.

    10. Serving

  10. Simple and delicious spinach dal is ready to serve with hot steaming rice, pickle and papadam 

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.
Keywords:Instant pot Dal recipes, Instant pot recipes for beginners, Instant pot vegan, Instant pot vegetarian, spinach dal