Instant Pot Spinach Dal
Votes: 1
Rating: 5
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Flavor-packed Instant Pot Spinach Dal makes an easy gluten-free lunch or dinner. This feel-good dish is packed with fiber, protein, and minerals. It’s truly a meal all on its own, but pair it with cumin rice or naan for a hearty dinner tonight.
SERVES PREP TIME
4SERVINGS 10MINUTES
COOK TIME
8MINUTES
SERVES PREP TIME
4SERVINGS 10MINUTES
COOK TIME
8MINUTES
Instant Pot Spinach Dal
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Flavor-packed Instant Pot Spinach Dal makes an easy gluten-free lunch or dinner. This feel-good dish is packed with fiber, protein, and minerals. It’s truly a meal all on its own, but pair it with cumin rice or naan for a hearty dinner tonight.
SERVES PREP TIME
4SERVINGS 10MINUTES
COOK TIME
8MINUTES
SERVES PREP TIME
4SERVINGS 10MINUTES
COOK TIME
8MINUTES
INGREDIENTS
  • FOR THE LENTILS
  • 1/2 cup Yellow Moong Lentils (moong Dal)
  • 1/2 cup Red Split Lentils (Masoor Dal)
  • 1/2 tablespoon Ghee (Vegan option – coconut oil or any oil)
  • 1 medium onion chopped
  • 1 teaspoon Garlic, finely chopped
  • 1 large Tomato, chopped
  • 1.5 cups Fresh Spinach, chopped,
  • 1.5 cups Water
  • 1/4 cup Water (to be added after the dal is cooked)
  • SPICES
  • 3/4 teaspoon Cumin seeds
  • 1/2 teaspoon Turmeric powder
  • 1/4 teaspoon Paprika or Red chili flakes
  • 1 teaspoon Coriander powder
  • 1/4 teaspoon Garam Masala Powder (optional)
  • Salt to taste
  • FINAL TEMPERING
  • 3/4 tablespoon Ghee (Vegan option – coconut oil or any oil)
  • 1/8 teaspoon Red chili powder
  • 2 pods of Dried whole red chilies
CHANGE SERVING SIZE: SERVINGS
CHANGE UNITS:
CHANGE UNITS:
METHOD
  1. Wash lentils and rinse chopped spinach. Set it aside. Start the Instant Pot in ‘SAUTE’ mode and heat ghee/oil in it. 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 and
  4. All the spices.
  5. Mix it well. Cook for a minute.
  6. Add the rinsed chopped spinach.
  7. And washed lentils to the Instant Pot. Pour in water.
  8. Give it a good stir and 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.
  9. When the instant pot beeps, do a quick pressure release and when the pin drops, carefully open the lid.
  10. Pour in 1/4 cup of lukewarm water. Adjust salt at this point.
  11. Adjust the consistency to your liking. Press SAUTE mode again and simmer the dal for 2 minutes. As it starts to boil, close the saute mode.
  12. Prepare the final tempering by heating ghee in a pan, add whole red chilies and red chili powder. Cook the tempering for 30 seconds on a low flame.
  13. Pour this tempering over dal and mix it well.
  14. Spinach dal is ready to be served. Serve spinach dal hot with boiled rice!
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