Instant Pot Spinach Dal

What do you look for in a weeknight meal? If you are like me, then you will probably say it should be healthy + one-pot meal + authentic + family approved and ready in no time.

If your answer is a yes, then my dear friend, this recipe is just for you!

Besides, today’s recipe Spinach Dal or Instant Pot Dal Palak is an excellent source of protein, fiber, vitamins, and minerals. It’s like all the goodness delivered in one bowl.

It’s that good! instant pot dal palak

This dal has been on our dinner rotation for long but the stovetop version. This is the first time I have cooked Spinach dal in an Instant Pot and trust me; it tastes fantastic,

• Comes together in less than 30 minutes,
• Is healthy,
• Gluten-free, instant pot dal palak
• Wholesome, and
• Made with real and good-for-you ingredients.

If you had asked me this question last year, I would have replied, “It’s useless to cook in an Instant Pot.” instant pot dal palak

Seriously, I was not an Instant Pot person. In reality, my Instant Pot sat in the box for months before I actually started using it.

But when I used it for the first time to cook Matar Paneer (Indian cottage cheese and peas gravy), I was impressed at its convenience and multi-tasking. It’s the best electric appliance I have ever owned.

Instant Pot is an electric pressure cooker with multiple cooking options. It has –

• made life easier instant pot dal palak
• offers mess-free cooking
• is time efficient and
• cooks food at lightning speed without compromising on the taste.

So, are you ready to hop on the Instant Pot wagon? I would highly recommend it.

In the meantime, if you don’t own an Instant Pot, then feel free to make this recipe the traditional way – the stovetop method.

What Lentils to use for Instant Pot Spinach Dal?

I have used a combo of Yellow Moong Lentils (Moong Dal) and Red Split Lentils (Masoor Dal) as they absorb all the flavors well.

Both the lentils complement each other perfectly as they-

• Cook very fast.instant pot dal palak
• Light on the stomach, therefore, easy to digest.
• Rich in many B vitamins like thiamine, riboflavin, niacin, B6, and pantothenic acid.
• Excellent source of dietary fiber.

And, if you are a vegan, lentils are one of the best plant-based sources of protein. 

How to make Spinach Dal in an Instant Pot?

Making Spinach dal in the Instant Pot is a no-brainer recipe. Start by preparing the tempering/tadka first. 

Wash the lentils. Rinse the spinach leaves thoroughly under cold running water. Pat them dry. Then chop the spinach leaves. Set aside.

1. Press the ‘saute’ button on the Instant Pot . Once it displays hot, add ghee. Once the ghee is hot, add cumin seeds and as it starts to crackle.

2. Stir in chopped onions and garlic. Saute for a minute until the onions turn translucent.

3. Add chopped tomatoes.

4. All the spices – cumin seeds, turmeric powder, paprika, coriander powder, and garam masala powder.

5. Mix it well. Cook for a minute.

6. Pour in water.

7. Add the rinsed chopped spinach. 

8. Add lentils to the Instant Pot. 

9. Give it a good stir. 

10. Seal the lid of the Instant Pot with the vent in sealing position. Cancel the saute mode. Select the ‘PRESSURE COOK OR MANUAL’ mode. Cook on high pressure for 4 minutes.

11. When the instant pot beeps, do a quick pressure release and when the pin drops, carefully open the lid. Lentils and spinach will appear thick just like a stew. Pour in 1/4 cup of lukewarm water. Adjust the water consistency to taste and do the taste test.

12. Adjust the consistency to your liking. Press SAUTE mode again and simmer the dal for 2 minutes. As it starts to boil, turn OFF the saute mode.

13. Prepare the final tempering by heating ghee in a pan, add whole red chilies and red chili powder.

14. Cook the tempering for 30 seconds on a low flame. Pour this tempering over dal and mix it well.

Spinach dal is ready to be served. In the end, squeeze a lemon for a burst of flavor. 

A warm, comforting, spinach dal is ready that needs nothing else apart from soft, warm rotis or white rice to serve along with it.

Faq’s and variations

» Can I Use Different Greens?

Of course, you can! Some tested and tried good options are – Kale and collard greens. They taste equally good and add nutritional value too.

» Is this Dal palak leftover friendly?

This super filling and healthy Instant Pot Spinach Dal is a perfect leftover recipe. Store the leftover dal in the fridge in an airtight container.

Often lentils thicken up after refrigerating. No worries, thin it out with a little water, reheat and enjoy. It tastes better the next day.

» Perfect for freezing!

Additionally, this dal freezes beautifully. Store the dal as individual servings and freeze.

Thaw the dal overnight in the refrigerator then reheat it for lunch the next day. It tastes yum, and I hope you like it too.

» Can you use different lentils?

You sure can, but the cooking time will vary. This recipe calls for yellow moong lentils (Moong Dal), but if you don’t have a liking for yellow dal, then you can certainly use the Chana dal (split chickpeas dal) or Toor/tuvar dal (split pigeon peas).

Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

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