Pressure Cooker Spinach Dal (Dal Palak Recipe)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
224 kcal
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Course
Main Course
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Cuisine
Indian
Pressure Cooker Spinach Dal (Dal Palak Recipe)
Description
This Dal Palak recipe uses pigeon peas or combinations with similar dal, cooked with a base of cumin seeds, garlic, and ginger sautéed in ghee or oil, which imparts a subtle richness. Asafoetida and turmeric give traditional flavor and aroma while the green chili and ginger add mild heat. After pressure cooking the lentils with tomatoes and water, chopped spinach and lime juice are stirred in, allowing the greens to wilt and blend into the dal without losing their color or texture. Garam masala added at the end enhances the warming spiced profile.
The result is a creamy, smooth dal with tender, fresh spinach pieces distributed throughout. It can be served over basmati rice or enjoyed as a soup. The method supports quick pressure cooking followed by a natural pressure release to retain moisture and texture in both dal and optional rice cooked pot-in-pot.
Options include substituting ghee with oil for a vegan version, varying the type of chili for heat control, and replacing spinach with kale or fenugreek leaves for variation. Different dals such as moong or masoor can be used without adjusting the cooking time, while chana dal requires longer cooking. This recipe balances protein-rich lentils with leafy greens into a comforting dish suitable for diverse meals.
Ingredients
- 1 cup split pigeon pea washed, or a combination with masoor or moong dal, aka toor dal
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds aka Jeera
- 1/8 teaspoon asafoetida optional, aka hing
- 1 green chili pepper diced, optional
- 1 teaspoon ginger grated
- 4 cloves garlic minced
- 3/4 cup tomato chopped
- 3 cups water
- 2 cup spinach chopped, about 6-8oz, aka Palak
- 1-2 teaspoons lime juice
- 1/2 teaspoon garam masala
Spices
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon Kashmiri red chili powder optional
For pot-in-pot basmati rice (optional)
- 1 cup basmati rice
- 1 1/4 cup water
- 1 tablespoon ghee optional
Instructions
Instant Pot Method
- Start the instant pot in SAUTE mode and heat oil in it. Add cumin seeds, green chili, ginger and garlic.
- Saute for 30 seconds until garlic turns golden brown, then add chopped tomato, lentils, spices and water. Stir well.
- (Optional) Place the trivet. In a bowl, add all ingredients for basmati rice and place it on top of the trivet.
- Press CANCEL and close the instant pot lid with vent in sealing position. Press MANUAL or Pressure Cook mode for 5 minutes. After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR). Open the lid.
- (Optional) Using tongs, carefully take out the bowl of basmati rice. Then take out the trivet.
- Add chopped spinach, lime juice and garam masala. Give it a good stir. Let the dal rest for 2-3 minutes. The spinch with soften and mix with the dal.
- Spinach dal is ready to be served. Enjoy over rice or as a soup.
Stovetop Pressure Cooker Method
- Heat oil in the pressure cooker on medium-high flame. Add cumin seeds, green chili, ginger and garlic.
- Saute for 30 seconds until garlic turns golden brown, then add chopped tomato, lentils, spices and water. Stir well.
- Cover the lid, turn the heat on high flame and pressure cook it until your hear two whistles. Turn off heat and let the pressure release naturally.
- Open the lid and add chopped spinach, lime juice and garam masala. Give it a good stir. Let the dal rest for 2-3 minutes. The spinch with soften and mix with the dal.
- Spinach dal is ready to be served over rice or as a soup!
Notes
- Use plant-based oil instead of ghee to make the recipe vegan.
- Adjust green chili type and quantity according to your heat preference.
- Substitute kale or fenugreek leaves (methi) for spinach if desired.
- Yellow moong dal or red masoor dal can be used interchangeably; cooking times remain the same.
- For chana dal, cook for 15 minutes on high pressure as it requires longer cooking.
- Nutrition info excludes rice when served as a side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 13g | 26% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 650mg | 27% |
| Potassium | 646mg | 14% |
| Fiber | 16g | 64% |
| Sugar | 2g | 4% |
| Vitamin A | 1740IU | 35% |
| Vitamin C | 13mg | 14% |
| Calcium | 62mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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