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Let me share my favorite Instant Pot recipe with you - dal palak. This comforting Indian dish combines protein-packed lentils with nutrient-rich spinach, creating a hearty meal bursting with flavor. I've perfected this recipe over time, balancing aromatic spices and creamy textures. Best part? It's ready in under 30 minutes! Perfect for busy weeknights or when craving something warm and satisfying. Trust me, once you try this, you'll want to make it again and again. Ready to dive in?
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.
Read more: Instant Pot Dal Recipe: Simple & Flavorful
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
This Instant Pot Dal Palak recipe is a simple and flavorful dish combining yellow split pigeon peas and fresh spinach. Perfect for a quick and nutritious meal.
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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:
This dish is a great source of protein and iron, making it a nutritious option for vegetarians.
Nutrition value:
Calories: 250kcalCarbohydrates: 40gProtein: 15gFat: 5gSaturated Fat: 1gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 4mg
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Tried this recipe?Let us know how it was!
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.
Common Questions About Preparing Dal Palak in an Instant Pot
FAQ:
Can I use a different type of lentil for this recipe?
Yes, you can substitute yellow split pigeon peas with red lentils or green lentils, but keep in mind that cooking times may vary.
How can I make this recipe spicier?
To add more heat to the dish, you can include chopped green chilies or a pinch of cayenne pepper while cooking the onions and tomatoes.
Is it necessary to soak the lentils before cooking?
No, soaking the lentils is not required when using an Instant Pot, as the high pressure helps cook them thoroughly without pre-soaking.
Can I use frozen spinach instead of fresh spinach?
Yes, you can use frozen spinach, but make sure to thaw and drain it before adding it to the dal for the best consistency.
How long can I store leftovers of this dish?
Leftover dal palak can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it on the stovetop or in the microwave before serving.
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