Instant Pot Aloo Palak Dal - Spiced Potato Spinach Lentils
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Soaking time
1 hr
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Total Time
40 mins
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Servings
2
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Calories
192 kcal
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Course
Main Course
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Cuisine
Indian, Vegan, gluten-free
Instant Pot Aloo Palak Dal - Spiced Potato Spinach Lentils
Description
Instant Pot Aloo Palak Dal is a hearty lentil curry featuring brown lentils cooked with cubed potatoes and spinach. The cooking process starts with sautéing garlic, ginger, and green chile for a mild heat, followed by slow cooking with tomatoes and spices to develop a fragrant base. Adding potatoes and greens before pressure cooking yields tender potatoes and wilted spinach integrated into a spiced lentil stew. The dish balances savory and warm spice notes from garam masala, cinnamon, and turmeric, resulting in a comforting texture that is neither too thick nor too thin.
The lentils should be soaked to ensure even cooking without overcooking the potatoes. The use of fresh spinach or other greens imparts a bright color and mild flavor contrast. It's typically served with rice or roti, making a filling vegetarian meal choice.
The recipe notes allow variation in liquid content, letting you adjust the curry's consistency by adding more or less water. There's also an option to substitute half the water for coconut milk for added creaminess. For stovetop preparation, cooked lentils can replace raw ones but expect longer simmering times.
Ingredients
- 1/3 cup brown lentils uncooked, sabut masoor
- 1 tsp neutral cooking oil generic cooking oil
- 4 cloves garlic minced
- 1 inch ginger minced
- 1 hot green chile chopped
- 2 tomato chopped, large
- 1/2 tsp garam masala
- 1/4 tsp cinnamon
- 1/4 tsp cardamom
- 1/2 tsp Turmeric
- 2 potato cubed, medium
- 1/2 tsp salt
- 1 cup water
- 5 to 6 oz spinach or a combination of greens
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
- Soak lentils for at least an hour to ensure even cooking without overcooking potatoes.
- If cooking on the stovetop, substitute 1 cup cooked lentils and simmer for about 20 minutes with potatoes and spinach until tender.
- Adjust water to control the thickness of the curry; use less for a thicker texture and more for a thinner sauce.
- For a creamier curry, substitute half the water with coconut milk.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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