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Instant Pot Palak Dal Recipe

Enjoy the flavors of India with this Spinach Dal recipe! It's a hearty combination of split chickpeas, red lentils, and fresh spinach cooked in aromatic spices. Perfectly suited for a quick weeknight dinner or a nutritious lunch, serve this dal hot with rice or roti for a wholesome meal that's sure to satisfy.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine Indian
Servings 6 People
Calories 160 kcal

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

1. Traditional Lentil Choice: Chana dal is traditionally used in Palak Dal for its creamy texture and nutty flavor, but you can substitute with moong dal or toor dal for a quicker cooking option.
2. Nutritious Spinach Addition: Spinach is rich in iron and vitamins, making this dish both delicious and highly nutritious—perfect for a wholesome meal.
3. Customizable Spice Levels: Adjust the amount of chili or spices to suit your taste preference, making it mild or extra spicy as you like.
4. Perfect Pairing: Serve Palak Dal with steamed basmati rice or whole-grain rotis for a balanced and satisfying meal.
5. Make It Your Own: Add a squeeze of lemon or garnish with fresh coriander for an extra burst of flavor and freshness before serving.
*Calorie per serving is approximate
Keyword dal recipe, instant pot recipes