If you are looking for something that’s wholesome, quick, simple, and healthy but still tastes great, this Indian Dal Palak is just what you need! This dal is made in a pressure cooker (Instant Pot), is gluten-free, and can be made vegan.
You can serve it with Tandoori Roti, Brown-white-jasmine rice, or just on its own as a soup. It is hearty, filling, and undeniably nutritious.
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We love spinach (palak) and I make many dishes with spinach-like Palak Paneer, pulao, Soup, Tortillas, Paratha, Chole palak, etc.
But it’s been so long since I last posted a recipe that uses good quantities of spinach in one dish on the blog.
So I decided to share this simple yet flavorful Dal Palak, (call it Spinach dal or dal tadka) recipe with you all today.
This Spinach Dal is my family’s favorite meal (side dish) that we’ve been enjoying since long.
Here is why we love this Dal Palak recipe –
✔ It’s one simple recipe that has lots of Vitamin A, fiber, Vitamin C, protein, and iron needs, all with just 223 calories.
✔ It is a great one-pot side dish to any Indian meal and also incredibly easy to make.
✔ This meal is one of those kinds when all you want is a delicious meal on the table without having to think too hard.
✔ It requires a handful of ingredients, and a lot of the work is hands-off which makes it easy to clean as I go.
✔ It’s kids friendly.
Ingredients required to make this dish –
This Indian side dish combines classic spices, onion, ginger, garlic, and green chili with red lentils and spinach. A bit of tomato rounds it out.
Below pic is an overview of the ingredients in the recipe (very handy to use as a visual grocery list at the store). Quantities are mentioned in the recipe card.
Step by step process –
(Instant pot method is explained in recipe card with step by step pics).
Wash masoor dal thoroughly, drain all the water and keep it aside.
Heat ghee/oil in a pressure cooker. Add cumin seeds, hing, grated ginger-garlic, green chilies, and curry leaves. Saute for a few seconds. (photo 1)
Now add onion and tomatoes. Saute for a minute. Add spinach and saute for 30 seconds. (photo 2 to 4)
Add, masoor dal, water, salt, chili powder, turmeric powder, and garam masala. Stir well. (photo 5 to 7)
Cover the pressure cooker with its lid. Keep the flame on high to medium heat. (photo 8)
Take 4 whistles. Let the pressure cooker cool down.
Open the lid, add the lime juice, and stir very well.
Dal palak (spinach dal) is ready.
You can do second tempering as I have done for garnishing my dal. For that, heat 1 tablespoon ghee/oil in a pan, add ½ teaspoon cumin seeds, red dried whole chilies and ¼ teaspoon chili powder.
Garnish it with cilantro and serve it hot with rice. Enjoy!
Notes, pro-tips, and FAQs –
- Use fresh ingredients-
I know, we always tempted to use store-bought ginger-garlic paste but trust me, grate or crush some fresh ginger and garlic at home for this recipe and see the difference.
- MAKE IT SPICY OR MILD
This recipe is really easy to make either spicy or mild and tastes fantastic either way. Garam masala can be either hot or mild, so make sure you know which type you’re buying. You can reduce or completely skip the green chilies and red chili powder if you want mild dal. The spice level of this recipe is ⅗.
- Use ghee for this recipe
If you are not vegan, please do use ghee for sautéing the masala for the dal and also for the second tempering.
- To make this dal vegan, use oil instead of ghee.
- If making for kids, keep it minimally spiced.
- If you want a little bit crunch from spinach, add them in the end, once dal is cooked, and stir.
- To make this dal thick, reduce the quantity of water.
- Instead of garam masala, you can use curry powder too.
- To make it rich and more creamy, add ¼ cup of heavy whipping cream.
What type of lentils should we use?
Red lentils (split masoor dal) are the best for this dish because they are creamy. Instead of red lentils, you can use –
- Toor dal (Pigeon peas) – In this case, you need to increase the water quantity a little bit.
- Chana dal (Bengal gram) – With chana dal, cook it for 6 whistles in a pressure cooker and use 1 cup more water.
- Urad dal – You don’t need to change anything.
- Brown lentils – These are sometimes just labeled “lentils” in the U.S. You need to cook it for 6 whistles in a traditional pressure cooker and to cook it in the instant pot, I have shared a detailed post here.
- All of these lentils work great. You can even mix and match a combination of lentils.
Can we use any other vegetables, other than spinach?
Yes, you can use Kale, carrots, spring mix, bell peppers, zucchini, pumpkins, or even potatoes.
Can we freeze this dal?
This dal freezes really well. Let the dal cool down, place it in individual serving containers, and freeze it. It stays good for up to 2 months.
Can we double this recipe?
Of course, you can! This recipe can easily be doubled or tripled.
More lentil recipes –
Go forth, and fill your life by making this wholesome and delicious dal palak recipe! And if you do, let me know in the comments how you like it!
We’ll also love your feedback, Please click on the stars in the recipe card below to rate. Or tag me on Instagram or Facebook by using #cookingcarnival
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Dal Palak (Spinach dal)
Ingredients
- ½ cup – Red lentil Masoor Dal
- 2 Cups – Spinach Palak
- ⅓ cup – Onion chopped
- ½ cup – Tomatoes chopped
- 1 teaspoon – grated ginger
- 1 teaspoon – grated garlic
- 1 teaspoon – chopped green chilies Use according to your taste
- 1 teaspoon – cumin seeds
- Pinch of Hing (asafoetida)
- Few curry leaves
- 1 tablespoon – ghee or oil
- 3.5 cups – water
- 1 tablespoon lime juice You can use lemon juice too.
Spices
- ½ tablespoon – red chili powder use according to your taste
- ¼ teaspoon -Turmeric powder
- ½ teaspoon – garam masala
- Salt to taste
Instructions
In a regular pressure cooker
- Wash masoor day thoroughly, drain all the water and keep it aside.
- Heat ghee/oil in a pressure cooker. Add cumin seeds, hing, grated ginger-garlic, green chilies, and curry leaves. Saute for a few seconds.
- Now add onion and tomatoes. Saute for a minute. Add spinach and saute for 30 seconds.
- Add, masoor dal, water, salt, chili powder, turmeric powder, and garam masala. Stir well.
- Cover the pressure cooker with its lid. Keep the flame on high to medium heat.
- Take 4 whistles. Let the pressure cooker cool down.
- Open the lid, add the lime juice, and stir very well.
- Dal palak (spinach dal) is ready.
- You can do second tempering as I have done for garnishing my dal. For that, heat 1 tablespoon ghee/oil in a pan, add ½ teaspoon cumin seeds, red dried whole chilies and ¼ teaspoon chili powder.
- Garnish it with cilantro and serve it hot with rice. Enjoy!
In Instant Pot (Pot in pot method)
- Wash masoor dal thoroughly, drain all the water and keep it aside.
- In a bowl (which is heatproof and fits in instant pot), take, washed ¾ cup basmati rice. Add 1.5 cups of water and salt to taste. Mix well. Cover the bowl and keep it aside. (Skip this step if you dont want to cook rice)
- Turn on saute mode in instant pot. Heat ghee/oil. Add cumin seeds, hing, grated ginger-garlic, green chilies, and curry leaves. Saute for a few seconds. Now add onion and tomatoes. Saute for a minute. Add spinach and saute for 30 seconds. Add, masoor dal, water, salt, chili powder, turmeric powder, and garam masala. Stir well. Place a long trivet in the instant pot and place the rice bowl. Cover the instant pot with its locking lid. Set a vent valve on the sealing position. Press the manual/pressure cook button and set the time for 6 minutes under high pressure. Once cooking time is done, let the pressure release naturally. Open the instant pot, take out the rice bowl, and a trivet.
- Add lime juice and mix well. Garnish it with cilantro and enjoy it hot with rice.
Video
Notes
- Use fresh ingredients
- Make it spicy or mild
- Use ghee for this recipe
- To make this dal vegan, use oil instead of ghee.
- If making for kids, keep it minimally spiced.
- If you want a little bit crunch from spinach, add them in the end, once dal is cooked, and stir.
- To make this dal thick, reduce the quantity of water.
- Instead of garam masala, you can use curry powder too.
- To make it rich and more creamy, add ¼ cup of heavy whipping cream.
WHAT TYPE OF LENTILS SHOULD I USE?
Red lentils (split masoor dal) are the best for this dish because they are creamy. Instead of red lentils, you can use –- Toor dal (Pigeon peas) – In this case, you need to increase the water quantity a little bit.
- Chana dal (Bengal gram) – With chana dal, cook it for 6 whistles in a pressure cooker and use 1 cup more water.
- Urad dal – You don’t need to change anything.
- Brown lentils – These are sometimes just labeled “lentils” in the U.S. You need to cook it for 6 whistles in a traditional pressure cooker and to cook it in the instant pot, I have shared a detailed post here.
Can we use any other vegetables, other than spinach?
Yes, you can use Kale, carrots, spring mix, bell peppers, zucchini, pumpkins, or even potatoes.Can we freeze this dal?
This dal freezes really well. Let the dal cool down, place it in individual serving containers, and freeze it. It stays good for up to 2 months.Can we double this recipe?
Of course, you can! This recipe can easily be doubled or tripled.Nutrition
Warm regards,
Dhwani.
I followed the recipe -but 3.5 cups water with 1/2 cup red lentils was very runny
Hi Michelle,
You can always adjust the water according to your liking. Next time add only 2.5 cups if you like curry-like consistency. Hope this helps.
Hi, I generally cook lentil for 15min to get smooth consistency ,will It get cooked in 6min at high pressure?