Dal Palak Recipe (Spinach Dal)

Dal palak recipe variations

Spinach: I’ve used fresh baby spinach, you may use frozen chopped spinach. Thaw it as per instructions on the packet and use it.

Ginger and Garlic: You can swap pre-made ginger garlic paste for freshly chopped ginger and garlic.

Lime: Lime juice can be substituted with tamarind pulp, fresh tamarind or lemon juice in this dal recipe.

Gluten-free: For gluten free version, you may have to omit asafoetida. Asafoetida is actually gluten-free but many brands use gluten flour. So I would suggest reading the label or leaving it out to be on the safe side.

Chillies: You could use red chillies or red chili powder for green chillies.

Advantages of Instant Pot over the traditional pressure cooker

Although the stovetop pressure cooker is in existence for decades, IP (Instant Pot) is the latest kitchen gadget gaining popularity over traditional cookers due to the multiple preset programs that makes cooking simple and stress-free.

The biggest advantage of the instant pot pressure cooker is that you don’t have to watch out as you would for a stovetop pressure cooker.

You just need to select your cooking time or select preset programs based on what type of food you want to cook and the timer will let you know when it is done.

The possibility of human error is nearly zero. The easy-to-use preset programs allow you to have complete control of the outcome.

The added advantage of having IP is that the DELAY START option comes in handy, especially for working people. Before you go to work, just dump all the ingredients, select the program, set the timer and delay start option.

By the time you come back home hot and freshly made food will be ready to devour!

How to make palak dal in instant pot?

In a deep bowl, wash dal with water 3-4 times until the water runs clear. Drain the water and keep dal aside.

Turn SAUTE mode ON.

Start tempering mustard seeds, half teaspoon cumin seeds, curry leaves and asafoetida.

Saute and cook onions, ginger, garlic and green chillies.

Mix in turmeric powder, tomatoes and stir well and cook for a minute.

Press CANCEL button.

Mix in 3 cups chopped spinach, saute for a minute.

Add washed dal, 2 cups water and stir well.

Close the pot with lid, turn the PRESSURE VALVE (steam release valve) to the SEALING position (upwards).

Select the PRESSURE COOK/MANUAL option, set on HIGH for 5 minutes. Use + and – sign to change the timer as shown in the 2nd image below.

When the instant pot beeps let the pressure release naturally (NPR – Natural Pressure Release).

If the FLOAT VALVE is UP as in the left image, it indicates that the Instant Pot is pressurised and the lid cannot be opened. The valve in the DOWN position indicates the pressure is completely released and the lid can be opened.

After 10-15 minutes turn the pressure valve (steam release valve) to the VENTING position using a wooden spoon or rice paddle that comes with Instant Pot. Once the remaining pressure is released the float valve goes down then open the lid.

Mix in lime juice, salt. Stir until the dal is mashed well.

Enjoy delicious and healthy spinach dal with rice.

Check out south Indian special dal dosakaya pappu recipe here.

Notes

Chillies: Add more or fewer chillies to suit your preferred spice levels. I’ve used a medium-hot variety of green chillies so the curry is not really hot.

Ratio: There is no specific amount or ratio of lentils and spinach in this recipe. Add more or less spinach as per your liking.

Spinach: I’ve used baby spinach that doesn’t really need to be chopped. If you use regular spinach chop them roughly.

If you want your dal to be of smooth texture or if you don’t like spinach to appear leafy then blend curry with a hand blender until it reaches your desired texture. However, the colour of the curry may change to light green.

Keep Warm: Once the timer goes off, Instant Pot is automatically set to KEEP WARM mode. As the name indicates it keeps the curry warm until you cancel the program or ready to serve.

Why dal palak cooked in instant pot is not flavourful?

Some people may feel dal palak made in IP is not as flavourful as the dal made with the traditional method. It is because not all the flavours and aroma are retained as they tend to escape with the release of pressure.

You may add extra tadka at the beginning to compensate. Alternatively, do tadka in a small pan at the end and add it to dal. To do tadka, heat oil in a small pan, once hot add mustard, cumin, curry leaves and asafoetida.

This is NOT a must but an optional step. My family just loves this curry as is and I don’t do extra tadka at all.

STORAGE

Fridge: Black-eyed pea curry stays good for 2-3 days in the fridge if stored properly in a clean airtight container. 

Reheat: Place the dal in a microwave-safe bowl and reheat it in a microwave until hot. Or heat it in an instant pot in saute mode stirring regularly.

SERVING SUGGESTIONS

This dal curry paired with plain rice, poppadum and a simple side dish aloo gobi/cabbage poriyal pickle such as allam pachadi, onion salad  and cucumber raita makes a wholesome meal. 

Indian flatbreads such as spinach chapati, naan and moringa leaves paratha go well with palak dal.