Palak Dal Recipe (Instant Pot)
Dal Palak is one of the easiest and one of the nutritious recipes you can find online and I am sharing the procedure to prepare this with the Instant Pot to make it even easier!
Servings: 5 people
Calories: 118kcal
Equipment
Ingredients
- 2 teaspoon oil
- ½ teaspoon cumin seeds
- 2 clove spice
- 1 onion
- 3 garlic cloves
- 2 green chilies
- 1 teaspoon grated ginger
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 bunch palak leaves or 4 cups chopped
- 1 cup masoor dal
- 3 cups of water
Instructions
- Wash and chop the spinach leaves and place them aside.
- Rinse the lentils in clean water and place it aside.
- Add 2 teaspoon oil to inner pot in Instant Pot and tap on ‘saute’ mode.
- As the oil heats up, add cumin seeds, and cloves. Saute for about 20 seconds.½ teaspoon cumin seeds, 2 clove spice
- Add sliced or grated garlic and fry them until they turn golden.3 garlic cloves
- Add ginger, green chilies and saute for another 20 sec.2 green chilies, 1 teaspoon grated ginger
- Add chopped onions and fry them until they turn translucent.1 onion
- Add chili powder and turmeric, cumin powder, coriander powder and continue to saute for 30 seconds.½ teaspoon red chili powder, ¼ teaspoon turmeric, 1 teaspoon coriander powder, ½ teaspoon cumin powder
- Add half of the chopped spinach, salt, and rinsed masoor dal. Mix well.1 bunch palak leaves or 4 cups chopped, 1 cup masoor dal
- Add 3 cups of water and close the lid of the instant pot.
- Turn the steam release handle to sealing position and tap “manual” and set the time for 6 minutes.
- When the time is up, open the lid using “natural release”.
- Press saute again add remaining chopped spinach leaves and stir well.
- Prepare tadka/ tempering (if you wish to add) - Place a small pan over medium heat and add 1 teaspoon of coconut oil. As the oil heats up, add a pinch of asafoetida, ¼ teaspoon of Kashmiri red chili powder, and 1 teaspoon of crushed Kasuri methi. Saute for 30 seconds and add this to the palak dal. (This step is optional only if you are desired)
- Garnish with chopped cilantro and your Palak dal is ready for the table!
- Serve it hot paired with a cup of steamed rice or chapati!
Notes
- Rinse the masoor dal before cooking to get rid of any dust.
- Use baby spinach instead of chopped spinach, as an alternate.
- Saute onions and spices before adding spinach and lentils
- Add tempering or tadka at the end for an authentic Indian flavor.
- Adding Sauteed or fried garlic gives extra flavor to the dal.
- You can double the size of dal and store it in a refrigerator for up to 5 days.
Nutrition
Calories: 118kcal | Carbohydrates: 5g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 65mg | Potassium: 58mg | Fiber: 1g | Sugar: 2g | Vitamin A: 65IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg