Spinach Dal with Rice
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Calories
299 kcal
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Course
Main Course
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Cuisine
Indian
Spinach Dal with Rice
Description
In this Spinach Dal with Rice recipe, red lentils are cooked in ghee with cumin seeds, turmeric, chopped green chili, minced garlic, optional curry leaves, tomatoes, salt, and water. The pots are layered by placing rinsed basmati rice with salt and water into a smaller pot set on a trivet within the larger pot containing the lentils, cooking both simultaneously under high pressure. After cooking and releasing pressure, the lentils are stirred and additional water added to reach the preferred consistency. Fresh baby spinach is stirred in and the dal is briefly brought to a gentle boil on sauté mode.
The dal is smooth with a mildly spicy and tangy flavor profile from the green chili and tomato, complemented by the fragrant cumin and turmeric aromas in ghee. The spinach adds color and mild earthiness to the dish. The rice cooks separately yet together, absorbing steam and remaining light and fluffy.
This dish serves as a satisfying vegetarian meal or side, pairing well with other Indian dishes or eaten alone for a nourishing option. The recipe notes suggest alternative dals if needed and provide a tempering method for the spices for added flavor complexity.
Ingredients
- 1 tablespoon ghee
- ½ teaspoon cumin seeds
- ⅛ teaspoon Turmeric ground
- 1 green chili chopped
- 1 tablespoon garlic minced
- 8 curry leaves optional
- 1 tomato diced
- 1 teaspoon kosher salt
- 2 cups water
- ½ cup red lentils rinsed and drained (masoor dal)
- 4 ounces baby spinach
Pot in Pot Rice
- 1 cup basmati rice rinsed and drained
- 1 teaspoon kosher salt
- 1½ cups water
Instructions
- Add ghee, cumin seeds, turmeric, green chili, garlic, curry leaves, tomatoes, lentils, salt, and water. Give a quick stir.
- Place the tall trivet inside the pot. Add rice, salt, and water to the stainless steel pot and place it over the trivet. Note: This step is optional.
- Close the Instant Pot with pressure valve to sealing. Select Pressure Cook(Hi) and adjust the pressure cook time to 5 minutes.
- Allow 5 minutes of natural pressure release and then release the remaining pressure manually. Open the Instant Pot and carefully take out the rice bowl and the trivet.
- Mix the lentils with a spatula. Add more water, to bring the lentils to desired consistency. Dal will thicken as it cools.
- Add chopped spinach and mix well. Cook on Sauté mode until the daal comes to a gentle boil.
- Enjoy hot with steamed basmati rice.
Notes
- Masoor dal can be substituted with moong dal or Toor dal; if using Toor or Chana dal, increase pressure cook time to 10 minutes.
- The pot-in-pot rice cooking step is optional and can be omitted if preferred.
- For tempered spices, sauté cumin seeds in ghee first, then add garlic, green chilies, and curry leaves before continuing with the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 54g | 18% |
| Protein | 10g | 20% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 1239mg | 52% |
| Potassium | 475mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 1g | 2% |
| Vitamin A | 2825IU | 57% |
| Vitamin C | 33.3mg | 37% |
| Calcium | 70mg | 7% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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