Instant Pot Aloo Palak Dal - Spiced Potato Spinach Lentils

Name: Instant Pot Aloo Palak Dal - Spiced Potato Spinach Lentils
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 serving
Ingredients: 1/3 cup uncooked brown lentils (sabut masoor); 1 tsp oil; 4 cloves of garlic; 1 inch ginger; 1 hot green chile; 2 large tomatoes; 1/2 tsp garam masala; 1/4 tsp cinnamon; 1/4 tsp cardamom; 1/2 tsp Turmeric; 2 medium potatoes; 1/2 tsp salt; 1 cup water; 5 to 6 oz Spinach or a combination of greens

User Reviews

4.9

57 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Soaking time
1 hr
Total Time
40 mins
Servings
2
Calories
192 kcal
Course
Main Course
Cuisine
Indian, Vegan, gluten-free

Instant Pot Aloo Palak Dal - Spiced Potato Spinach Lentils

Danielle Hudson

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Instant Pot Aloo Palak Dal. Spiced Potato Spinach Lentils made in a pressure cooker or Instant Pot. Saucepan option. Vegan Gluten-free Soy-free Nut-free Recipe.

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Ingredients

Servings

1/3 cup uncooked brown lentils (sabut masoor)
1 tsp oil
4 cloves of garlic minced
1 inch ginger minced
1 hot green chile chopped
2 large tomatoes chopped
1/2 tsp garam masala
1/4 tsp cinnamon
1/4 tsp cardamom
1/2 tsp Turmeric
2 medium potatoes cubed
1/2 tsp salt
1 cup water
5 to 6 oz Spinach or a combination of greens.

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Instructions

Soak the lentils for at least an hour else they will not cook within the time and the potatoes will get over cooked in the more time needed to cook lentils.
In saute mode over medium, add oil, ginger, garlic, chile and cook until translucent. Add tomato and spices and cook until tomatoes are tender. Mash the larger pieces. 4 to 5 minutes.
Add the potatoes, drained lentils, water, salt and mix in. Add in the spinach or greens and mix in. Close the lid and cook on Manual (high pressure) for 7 to 8 minutes. Let the pressure release naturally.
Open, taste and adjust salt and spice. Add more spices or garam masala if needed. Garnish with cilantro, pepper flakes and lemon and serve over rice or with roti/flatbread.

Notes

To make in a saucepan, use 1 cup cooked lentils. Follow step 2 in a saucepan. Add the potatoes, cooked lentils, spinach, salt, water. Partially cover and cook over medium heat for 20 minutes or longer until potatoes are tender. Taste and adjust salt and spice.
Variation: Adjust water to make less or more curry. Add half coconut milk instead of water for a creamier curry.

Nutrition Information

Show Details

Calories 192kcal (10%) Carbohydrates 32g (11%) Protein 12g (24%) Fat 3g (5%) Saturated Fat 1g (5%) Sodium 728mg (30%) Potassium 1048mg (30%) Fiber 14g (56%) Sugar 5g (10%) Vitamin A 7684IU (154%) Vitamin C 43mg (48%) Calcium 120mg (12%) Iron 5mg (28%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 192 kcal

% Daily Value*

Calories	192kcal	10%
Carbohydrates	32g	11%
Protein	12g	24%
Fat	3g	5%
Saturated Fat	1g	5%
Sodium	728mg	30%
Potassium	1048mg	22%
Fiber	14g	56%
Sugar	5g	10%
Vitamin A	7684IU	154%
Vitamin C	43mg	48%
Calcium	120mg	12%
Iron	5mg	28%