Palak Dal - Spinach Lentil Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Natural Release
30 mins
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Total Time
25 mins
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Servings
4
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Calories
283 kcal
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Course
Main Course
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Cuisine
Indian
Palak Dal - Spinach Lentil Soup
Description
The Palak Dal recipe starts with sautéing aromatics like ginger, green chilies, cumin seeds, and onions in ghee, developing a fragrant base before adding tomatoes and spices. Yellow mung dal cooks quickly under pressure until tender, and spinach is stirred in at the end to preserve its bright color and fresh flavor. The soup has a smooth, somewhat thick texture from the cooked lentils and softened vegetables. The finishing touches of garam masala and lemon juice provide warmth and acidity, balancing the dish's earthiness.
This versatile dal can be served alongside rice or Indian breads for a nourishing meal. Its combination of lentils and spinach offers protein and greens in one preparation. The mild heat level is adjustable by changing the amount of green chilies used.
Cooked in an Instant Pot, the dish comes together efficiently without long simmering times. Natural pressure release helps retain moisture and flavor, and the final sauté step quickly incorporates the spinach without overcooking it. This preparation method yields a well-blended but fresh-tasting dal.
Ingredients
- 225 gm Green gram lentils 1 cup de-husked/yellow mung dal
- 150 gm spinach chopped Palak: 3 cups
- 300 gm tomato 2 medium diced
- 200 gm onion 1 medium diced
- 10 gm ginger ½ inch minced/grated
- 2 gm green chilies 2-3 adjust as per your spice level, chopped
- 1 tbs lemon juice
Spices
- 1 tbs ghee oil
- ⅛ teaspoon asafetida hing
- 1 teaspoon cumin seeds jeera
- ½ teaspoon salt namak
- 1 teaspoon turmeric powder haldi
- ½ teaspoon red chili powder laal mirch
- 1 tbs coriander powder dhaniya powder
- ½ teaspoon garam masala
Instructions
- Start the instant pot on SAUTE mode and heat oil in it.
- Add asafetida, cumin seeds, green chili and ginger.
- Saute for 30 seconds then add diced onion.
- Saute until onions are translucent.
- Now add tomatoes and saute until soft and mushy.
- Add all the spices except garam masal and lemon juice, mix them and add lentils.
- Wash the lentils before adding.
- Press CANCEL and close the instant pot lid with vent in sealing position.
- Press MANUAL or PRESSURE COOK mode for 0 minutes.
- pressure release naturaly(NR)
- When float valves pops down, open the lid and add chopped spinach. Press SAUTE mode again, let it simmer for approximately 2 minutes or until the dal starts boiling and spinach is mixed with the lentils.
- Now switch off the IP, add garam masala and lemon juice.
- Spinach dal is ready to be served.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 17g | 34% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 339mg | 14% |
| Potassium | 1050mg | 22% |
| Fiber | 20g | 80% |
| Sugar | 5g | 10% |
| Vitamin A | 4290IU | 86% |
| Vitamin C | 31mg | 34% |
| Calcium | 98mg | 10% |
| Iron | 6.4mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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