What is Palak Dal?
Palak Dal is a comforting and nourishing dish that combines the goodness of lentils with the vibrant flavors of spinach (palak). It’s a popular staple in Indian households, known for its simplicity and versatility. Traditionally, chana dal (split chickpeas) is used to prepare this dish, giving it a creamy texture and nutty flavor. However, you can use other lentils like moong dal or toor dal depending on personal preference or what’s available in your pantry. In this version of palak dal, I am using a mix of chana dal and masoor dal.
For me, Palak Dal is more than just food; it’s a reminder of cozy family dinners and the wholesome taste of home-cooked meals. The earthy aroma of lentils simmering with garlic, onions, and a medley of spices is something that fills the kitchen with warmth. Adding spinach not only enhances the nutrition but also adds a burst of fresh green color that makes it visually appealing.
This dish is incredibly adaptable. While the traditional recipe calls for chana dal, I sometimes mix in moong dal for a silkier consistency or throw in a handful of kasoori methi for a subtle depth of flavor.
I love pairing Palak Dal with steamed rice or warm rotis, and it’s my go-to choice when I want something hearty yet light.
Why I love making Instant Pot Spinach Dal
I love making Palak Dal because it’s not only delicious but also incredibly easy and convenient. The Instant Pot allows me to achieve tender, perfectly cooked lentils in a fraction of the time it would take on the stovetop. Plus, the combination of spices and fresh spinach creates a dish that’s both comforting and nutritious.
How I cook my Instant Pot Spinach Dal
I start by rinsing the Chana Dal and Masoor Dal thoroughly until the water runs clear. In my Instant Pot, I combine the dals with water and turmeric, then pressure cook for 20 minutes. While the dal cooks, I prepare a flavorful tempering of onions, tomatoes, spinach, and spices in a separate pan. Once the dal is cooked, I mix in the tempering and spinach, allowing everything to simmer together to meld the flavors. It’s a straightforward process that yields a delicious result every time.
Reasons To Love Instant Pot Palak Dal
1. Quick and easy preparation with the Instant Pot.
2. Rich in plant-based protein and fiber.
3. Versatile—pairs well with rice or roti.
4. Loaded with nutritious spinach and aromatic spices.
5. Perfect for meal prep and leftovers.
Instant Pot Palak Dal Recipe
Equipment
- 1 Instant Pot
- 1 Set of Measuring Spoons
- 1 One Set of measuring cups
- 1 Cutting Boards and Knives
Ingredients
- ½ cup Chana Dal Split Chickpeas
- ½ cup Masoor Dal Red Lentils
- 3 cups Water
- 8 oz Fresh Spinach chopped (or equivalent frozen spinach)
- 1 Onion sliced
- 2 Tomatoes chopped
- 4 Thinly sliced garlic cloves optional
- 2 tbsp Thinly sliced fresh garlic optional
- 3 Green Chili Peppers slit (optional, adjust to taste)
Spices:
- 3 tbsp Oil
- ¼ tsp ground Turmeric
- 1 tsp Cumin Seeds
- 1 tsp Ground Fennel
- 1 tsp Salt to taste
- 2 tsp Dried Fenugreek Leaves Kasuri Methi, optional
Instructions
- Rinse the Chana Dal and Masoor Dal together under cold water until the water runs clear. Soak for 4 hours.
- In the Instant Pot, combine the rinsed dals, 3 cups of water, 1/2 tsp salt, and ¼ tsp turmeric powder.
- Close the lid, set the valve to sealing position, and cook on high pressure for 20 minutes.
- Once the cooking cycle is complete, allow for a natural pressure release.
Make Spinach tempering
- While the dal is cooking, prepare the spinach topping and tempering:
- In a separate pan, heat 3 tbsp oil over medium heat.
- Add 1 tsp cumin seeds and sauté until they start to splutter.
- Add thinly sliced garlic cloves and ginger (if using) and sauté until golden brown.
- Add sliced onions and cook until golden brown.
- Stir in chopped tomatoes, and ground fennel and cook until tomatoes are softened.
- Add fresh chopped spinach and cook till it wilts. Add salt to taste
- If using frozen spinach, squeeze all water out first before adding
- Add dried fenugreek leaves, slit green chili peppers (if using).
- Mix the mixture with cooked dal.
- Stir well to combine all flavors. If needed, add additional water to adjust consistency.
Top with fresh chopped coriander or fried onions or any topping of your choice
- Serve hot dal with rice or roti.
Video
Notes
Try my other Spinach Recipes
Aloo Palak Subzi (Spinach with Potatoes Curry)
Vegan Chana Sag( Spinach with Chickpeas)
Cooking Tips and Techniques
1. Rinse dals thoroughly to remove excess starch.
2. Adjust spice levels to your preference.
3. Use fresh spinach for vibrant color and flavor.
4. If using frozen spinach, squeeze all water out before adding it to the mixture
5. Allow natural pressure release for best results.
6. Stir occasionally to prevent sticking during cooking.
Why you should try this Instant Pot Spinach Dal recipe
Palak Dal is not only a flavorful vegan option but also packed with nutritional benefits. The combination of dals provides protein and fiber, while spinach adds vitamins and minerals. Despite being vegan, it doesn’t compromise on taste, offering a hearty and satisfying meal for everyone to enjoy.
FAQs (Frequently Asked Questions) about Spinach Dal
How to store Spinach Dal?
Store in an airtight container in the refrigerator for up to 34 days.
Can we freeze Palak Dal?
Yes, portion it into freezer-safe containers and freeze for up to 3 months.
Can we make Instant Pot Spinach Dal ahead of time?
Absolutely! It reheats well, making it great for meal prep.
I don’t eat onions and garlic, can I make Instant Pot Palak Dal without onions?
Yes, you can skip onions and adjust the spices accordingly.
How spicy is this Spinach Dal?
The spice level can be adjusted by adding or reducing green chilies and red chili powder.
Is Spinach Dal gluten-free?
Yes, it is naturally gluten-free.
What can I serve with Palak Dal?
It pairs well with rice, quinoa, or Indian bread like roti or naan.
Can I use canned lentils instead of dried ones?
While it alters the texture slightly, canned lentils can be used for a quicker version.
