4.7 from 246 votes
Spinach Dal with Rice
Spinach Dal with Rice features red lentils cooked with turmeric, green chili, garlic, and tomatoes in ghee and aromatic spices, paired with fluffy basmati rice cooked pot-in-pot. Fresh baby spinach is stirred in at the end for added greens. This comforting lentil dish is mildly spiced and gently simmered to create a smooth, flavorful dal accompanied by fragrant rice.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Calories:
299 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 299
% 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.