Go Back
+ servings
Print Pin
5 from 9 votes

Instant Pot Spinach Dal

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.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 232kcal
Author Ruchi






  • 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.
  • Stir in chopped onions and garlic. Saute for a minute until the onions turn translucent.
  • Add chopped tomatoes and
  • All the spices.
  • Mix it well. Cook for a minute.
  • Add the rinsed chopped spinach and washed lentils to the Instant Pot. Pour in water.
  • 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.
  • When the instant pot beeps, do a quick pressure release and when the pin drops, carefully open the lid.
  • Pour in 1/4 cup of lukewarm water. Adjust salt at this point.
  • 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.
  • 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.
  • Pour this tempering over dal and mix it well.
  • Spinach dal is ready to be served. Serve spinach dal hot with boiled rice!




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).


Calories: 232kcal | Carbohydrates: 34g | Protein: 13g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 25mg | Potassium: 667mg | Fiber: 15g | Sugar: 5g | Vitamin A: 1551IU | Vitamin C: 14mg | Calcium: 58mg | Iron: 4mg