Instant Pot Spinach Dal or as it is popularly called in India – Dal Palak. This is a comforting lentil soup with spinach mixed in it for extra nutrition. Making this in the pressure cooker is a snap. Enjoy it with basmati rice or as a soup. This is a Vegan & gluten-free recipe.
I love this lentil soup as it packs the nutrition of lentils and spinach in a single bowl. I used split pigeon peas or Toor dal, which packs 20gms of protein in 1 cup of cooked dal. Spinach provides a variety of vitamins and minerals. Give this dal a try and I am sure you will make it again…and again!
Preparing Spinach Dal in Pressure Cooker
Start with heating ghee or oil in the instant pot insert and add the tempering ingredients – cumin seeds, ginger, garlic and green chilies. I usually use homemade ghee when making dal, but for a vegan variation use any plant based oil.
Then add the tomatoes and spices. Then the washed lentils. Now we are ready to pressure cook for 3 minutes at high pressure.
I add spinach after the lentils are cooked. Lentils take longer to cook and I don’t like my spinach overcooked, so I add it after cooking the lentils.
When the pressure cooking is done, open the instant pot lid and add the chopped spinach and garam masala. Stir well and let it simmer until the lentils comes to a boil, about 2 minutes. At this time, the spinach would have mixed well with the lentils.
You can add some lemon juice for a tangy taste. Enjoy the Spinach Dal with rice or just as a soup. I had this spinach dal with rice and then leftovers the next day as a soup.
Try this Spinach Dal and let me know how it turned out. Leave a comment below.
A comforting lentil dish with added spinach made in the Pressure Cooker. Enjoy with rice or as a soup.
Start the instant pot in SAUTE mode and heat oil in it. Add cumin seeds, green chili, ginger and garlic.
Saute for 30 seconds until garlic turns golden brown, then add chopped tomato and spices.
Add the lentils and water. Stir well. Press CANCEL and close the instant pot lid with vent in sealing position.
Press MANUAL or Pressure Cook mode for 3 minutes. When the instant pot beeps, do a quick pressure release.
Open the lid and add chopped spinach and garam masala. Press SAUTE mode. Simmer for 2 minutes until the dal starts boiling and spinach is mixed with the lentils.
Spinach dal is ready to be served.
- You can use only toor dal or only masoor or equal quantities of both. If using another dal, the cooking time may vary.
- Vegan variation: Use oil when tempering in step 1.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.