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I've whipped up a delightful dish that'll treat your taste buds - Instant Pot Dal Palak. A hearty, healthy pulse packed with spinach goodness, it's an uncomplicated blend of rustic and earthy flavors. Imagine relishing each spoonful, where the piquant taste of toor dal marries the mild bitterness of fresh spinach. You're not just eating, it's an experience you're signing up for. And guess what? It's all done in the magic of the Instant Pot, making it a breezy affair. Keep reading to find out how to bring this joy to your dining table.
Ingredients for Instant Pot Dal Palak
- Yellow split pigeon peas (toor dal): Essential protein source and creamy texture for the dal, providing a hearty base for the dish.
- Oil: Used for sautéing the aromatics, adding richness and depth of flavor to the dal palak.
Essential Tools for Making This Delicious Recipe
- Instant Pot: Essential for pressure cooking the dal quickly and efficiently without compromising on flavor or texture.
- Pan: Used for sautéing the onions, garlic, ginger, and tomatoes to create a flavorful base for the dal.
- Knife: Necessary for chopping the onions, garlic, ginger, and tomatoes to the desired size for the recipe.
- Cutting board: Provides a stable surface for chopping vegetables and ensures kitchen safety during food preparation.
Instant Pot Dal Palak Recipe: Simple & Flavorful
Equipment
- Instant Pot
- Pan
Ingredients:
Main Ingredients
- 1 cup yellow split pigeon peas (toor dal)
- 4 cups water
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 inch piece of ginger, grated
- 2 tomatoes, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 4 cups fresh spinach leaves
Instructions:
- Rinse the toor dal under running water until the water runs clear.
- In the Instant Pot, combine the dal, water, and salt. Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
- In a separate pan, heat oil and add cumin seeds. Once they splutter, add onions, garlic, and ginger. Cook until onions are translucent.
- Add tomatoes, turmeric, coriander powder, and garam masala. Cook until tomatoes are soft.
- Once the dal is cooked, release the pressure manually and open the lid. Add the cooked onion-tomato mixture and spinach to the dal. Stir well.
- Close the lid and let it sit for 5 minutes for the flavors to meld together.
- Serve hot with rice or naan.
Notes:
Nutrition value:
Keywords:
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Tips for Making Instant Pot Dal Palak Ahead of Time
Make Ahead Instructions
- Cook the dal palak as directed in the recipe.
- Let it cool completely before transferring to airtight containers.
- Store in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the dal palak according to the recipe.
- Allow it to cool down entirely.
- Portion it into freezer-safe containers or bags.
- Label with the date and freeze for up to 3 months.
Adding a pinch of asafoetida while cooking dal can help reduce bloating and aid in digestion.
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