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Pressure Cooker Spinach Dal (Dal Palak Recipe)
4.8 from 285 votes

Pressure Cooker Spinach Dal (Dal Palak Recipe)

Pressure Cooker Spinach Dal combines split pigeon peas with chopped spinach and fragrant Indian spices, cooked efficiently in a pressure cooker. The dal is tempered with cumin, garlic, ginger, and optionally green chili, then blended with tomatoes and spices to develop a creamy yet lightly textured lentil soup. Spinach is added near the end, providing vibrant color and tender greens that meld into the warming dal.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 224 kcal
Course: Main Course
Cuisine: Indian

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
    Cup of Yum
  1. Start the instant pot in SAUTE mode and heat oil in it. Add cumin seeds, green chili, ginger and garlic. 
  2. Saute for 30 seconds until garlic turns golden brown, then add chopped tomato, lentils, spices and water. Stir well.
  3. (Optional) Place the trivet. In a bowl, add all ingredients for basmati  rice and place it on top of the trivet.
  4. 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.
  5. (Optional) Using tongs, carefully take out the bowl of basmati rice. Then take out the trivet. 
  6. 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.
  7. Spinach dal is ready to be served. Enjoy over rice or as a soup.
Stovetop Pressure Cooker Method
  1. Heat oil in the pressure cooker on medium-high flame. Add cumin seeds, green chili, ginger and garlic.
  2. Saute for 30 seconds until garlic turns golden brown, then add chopped tomato, lentils, spices and water. Stir well.
  3. 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. 
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 224

% 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.