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4.8 from 285 votes

Pressure Cooker Spinach Dal (Dal Palak Recipe)

Spinach Dal, also called Dal Palak, is a comforting lentil soup with added spinach made in the Pressure Cooker.  It is so easy to make it in the pressure cooker. Enjoy it with basmati rice or as a soup. This is a vegetarian & gluten-free recipe.

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

Ingredients

  • 1 cup Split Pigeon Pea (Toor dal) washed, or a combination with masoor or moong dal
  • 1 tablespoon ghee or oil
  • 1 teaspoon Cumin seeds (Jeera)
  • 1/8 teaspoon asafoetida (hing) optional
  • 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 (Palak) chopped, about 6-8oz
  • 1-2 teaspoons lime juice
  • 1/2 teaspoon garam masala
Spices
  • 1 teaspoon salt
  • 1/2 teaspoon Ground Turmeric (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

  • Make it Vegan: Replace ghee with your favorite plant based oil to make this recipe vegan.
  • Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust the amount to your taste.
  • Vary the Greens: You can use kale or fenugreek leaves (methi) in this recipe in place of spinach.
  • Vary the Dal: This recipe can me made with yellow moong dal or red Masoor Dal too. The cooking time will remain the same. To make this recipe with Chana Dal (split chickpeas), follow the same steps but cook the dal for 15 minutes on high pressure.
  • Note: Nutrition facts do not include calories from rice ingredients.  

Nutrition Information

Calories 224kcal (11%) Carbohydrates 33g (11%) Protein 13g (26%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 10mg (3%) Sodium 650mg (27%) Potassium 646mg (18%) Fiber 16g (64%) Sugar 2g (4%) Vitamin A 1740IU (35%) Vitamin C 13mg (14%) Calcium 62mg (6%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

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.