Spinach Dal, also called Dal Palak, is a comforting lentil soup with added spinach made in the Pressure Cooker. It is so easy to make it in the pressure cooker. Enjoy it with basmati rice or as a soup. This is a vegetarian & gluten-free recipe.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: Indian
Keyword: indian dhal with spinach, palak dal recipe, spinach dal
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, lentils, spices and water. Stir well.
(Optional) Place the trivet. In a bowl, add all ingredients for basmati rice and place it on top of the trivet.
Press CANCEL and close the instant pot lid with vent in sealing position. Press MANUAL or Pressure Cook mode for 5 minutes. After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR). Open the lid.
(Optional) Using tongs, carefully take out the bowl of basmati rice. Then take out the trivet.
Add chopped spinach, lime juice and garam masala. Give it a good stir. Let the dal rest for 2-3 minutes. The spinch with soften and mix with the dal.
Spinach dal is ready to be served. Enjoy over rice or as a soup.
Stovetop Pressure Cooker Method
Heat oil in the pressure cooker on medium-high flame. Add cumin seeds, green chili, ginger and garlic.
Saute for 30 seconds until garlic turns golden brown, then add chopped tomato, lentils, spices and water. Stir well.
Cover the lid, turn the heat on high flame and pressure cook it until your hear two whistles. Turn off heat and let the pressure release naturally.
Open the lid and add chopped spinach, lime juice and garam masala. Give it a good stir. Let the dal rest for 2-3 minutes. The spinch with soften and mix with the dal.
Spinach dal is ready to be served over rice or as a soup!
Video
Notes
Make it Vegan: Replace ghee with your favorite plant based oil to make this recipe vegan.Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust the amount to your taste.Vary the Greens: You can use kale or fenugreek leaves (methi) in this recipe in place of spinach.Vary the Dal: This recipe can me made with yellow moong dal or red Masoor Dal too. The cooking time will remain the same. To make this recipe with Chana Dal (split chickpeas), follow the same steps but cook the dal for 15 minutes on high pressure.Note: Nutrition facts do not include calories from rice ingredients.