Go Back
+ servings
A bowl of palak dal is on the white table
Print Recipe
4.25 from 4 votes

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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Indian
Diet: Vegan, Vegetarian
Allergen: Dairy free, Gluten free
Difficulty: Easy
Servings: 5 people
Calories: 118kcal

Equipment

Ingredients

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