Spinach dal / Dal palak (Instant Pot + Stovetop recipe)
Love lentil soups? Try this creamy dal palak (spinach dal) recipe. Takes 30 minutes in an Instant Pot or stovetop for a quick and easy vegetarian dish.
Add oil to the steel insert of the Instant Pot and press the Saute function. Press the Adjust button to move the selection to “medium” and wait till the display reads “Hot.”
Heat a tablespoon of oil in a pressure cooker kept over medium heat. When the oil is hot, add cumin seeds.
When the cumin seeds start to sizzle, add asafoetida. After 10 seconds or so, add the chopped onions, ginger, garlic, green chilies and salt.
Fry till the onions have turned soft and translucent.
Add tomatoes, chili powder, turmeric powder, coriander and cumin powder. Stir them and cook the tomatoes for about 6-8 minutes till the tomatoes soften.
Add the rinsed dals to the inner pot along with 2.5 cups of water.
[Optional Step] - You can cook Basmati rice along with dal. Place a trivet over the dal.
[Optional Step] - Place the bowl with rice and water over the trivet. For 1 cup of rice, add 1.25 cups of water.
Press the “Warm / Cancel” button and select “Pressure Cook.” Adjust the time to 10 minutes ad set the pressure selection to high. Cover the Instant Pot lid and lock it.
When the cooking cycle is complete, allow the pressure to release naturally.
Carefully remove the rice using tongs.
Open the Instant Pot, add spinach leaves along with lime juice and ground pepper (if using). Mix well.
Cover the pressure cooker. In about 5 minutes, the spinach will soften and wilt. [Note: You can saute the spinach with the dal if you like, but I feel it cooks really well in the residual heat. Just cover and wait for a few minutes]
Optional tempering
To a tadka pan kept over medium heat, add oil or ghee. Once the oil heats up, add minced garlic and red chilies. Fry for 10-15 seconds. Turn off the heat. Pour this tempering over hot dal.
Serve hot with a side of steamed rice.
Notes
Stovetop method
Heat a tablespoon of oil in a pressure cooker kept over medium heat. When the oil is hot, add cumin seeds.
When the cumin seeds start to sizzle, add asafoetida. After 10 seconds or so, add the chopped onions, ginger, garlic, green chilies, and salt.
Fry till the onions have turned soft and translucent.
Add tomatoes, chili powder, turmeric powder, coriander, and cumin powder. Stir them and cook the tomatoes for about 6-8 minutes till the tomatoes soften.
Wash the dal well, add it to the cooker, and add 2.5 cups of water. Close the cooker and wait till the vent goes off 4 times [ Note: Every cooker works differently, and mine takes that long to get the dal nicely cooked]
Shut the gas off and allow it to cool naturally.
Open the cooker, and add spinach leaves along with lime juice. Mix well.
Cover the pressure cooker. In about 5 minutes, the spinach will soften and wilt. [Note: You can saute the spinach with the dal if you like, but I feel it cooks really well in the residual heat. Just cover and wait for a few minutes]