This Spinach Dal also known as dal palak is an easy, healthy pressure cooker recipe made with split pigeon peas lentils, spinach, and assorted Indian spices. This dish is vegan and gluten-free.
During my childhood days, we stayed right next to a National Highway. Dhaba food was gaining a lot of popularity back in those days. Food served in these dhabas, was generally wholesome and full of rustic flavors. Roti, curry, dal tadka & masala rice, used to be our regular order.
One day, one of my friends ordered dal palak instead of the regular dhabha style dal fry, and this is how I got introduced to this wonderful dal palak recipe.
My mother makes a similar dish soppina saaru or palak soppina sambar at home and uses sambar powder, instead of garam masala. You can also replace spinach with other green leafy vegetables such as methi (fenugreek) for methi dal, moringa leaves for moringa dal, and dill leaves for dill leaves dal. Whenever I feel bored of eating regular rasam or sambhar, I cook dal palak along with onion pakoda for a comforting dinner.
If you like spinach, check out more Indian Spinach Recipes
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What is Spinach Dal?
Spinach dal, is a classic dish in Indian cuisine, made with lentils and spinach. It is frequently served with flatbreads such as rotis, chapatis, or with basmati rice.
In different regions of India, this dal is known by various names and prepared with slight variations. In North India, it's known as "dal palak," or "palak dal", in the Andhra region it's called "Palakura Pappu", In Tamil Nadu, it's called "Paruppu Keerai Masiyal", In Karnataka it's called "Palak Soppina Tovve".
Ingredients
- Dal: I used toor dal (yellow split pigeon peas) in this recipe, but you can substitute it with moong dal (yellow lentils) or masoor dal (red lentils). Sometimes, I like to use a combination of toor and moong dal for added flavor and texture.
- Spinach: I used fresh baby spinach, but you can also use frozen spinach (thawed with excess liquid removed).
- Oil (or Ghee): I used oil. But dal palak fry tastes best with ghee tadka (tempering). Skip ghee if you are a vegan.
- Ginger and garlic: I have minced fresh ginger and garlic for this recipe. You can also use store-bought ginger garlic paste. You can skip garlic for no garlic recipe variation.
- Tomato: Use fresh ripened Roma tomatoes. You can also use canned diced tomatoes. For a variation, skip the tomato and add extra lemon juice at the end for tanginess.
- Spices: I used cumin seeds, turmeric powder, red chili powder, garam masala, and asafoetida (hing).
How to Make Dal Palak (Stovetop Method)
Rinse ½ cup of toor dal 2-3 times until the water runs clear. Then, pressure cook the rinsed toor dal with 2 cups of water in the Instant Pot or traditional stovetop pressure cooker.
Instant Pot: Pressure cook on Manual (High Pressure) for 8 minutes with natural pressure release.
Stovetop Pressure Cooker: Pressure cook on high heat for 2-3 whistles and wait for natural pressure release.
Then, mash the dal using a whisker or potato masher.
Heat 1 tablespoon oil (or ghee) in a kadai (or Dutch oven), add ½ teaspoon cumin seeds, and let them crackle.
Next, add ½ inch ginger (minced), 3 garlic cloves (minced), 2 green chilies, and 1 big pinch of asafoetida (hing). Saute for a few seconds until the raw aroma goes away.
Then add 1 medium tomato (finely chopped or pureed), ½ teaspoon red chili powder, ¼ teaspoon turmeric powder, and salt. Cook for 2-3 minutes until the tomatoes are soft and mushy.
Then add 2 cups of finely chopped spinach and cook for 1-2 minutes or until the spinach wilts.
Then, add the cooked and mashed toor dal, mix until well combined. Adjust the consistency of the dal by adding ½ to 1 cup of water according to your preference.
Simmer the dal palak for 2-3 minutes on medium-low flame.
Finally, add ½ teaspoon garam masala and 1 tablespoon lemon juice, then mix well. Turn off the heat, taste, and adjust with more salt if required.
Serve this palak dal hot with basmati rice, pickle, papad or roti, naan.
How to Make Spinach Dal in Instant Pot?
- Firstly, wash and rinse ½ cup of toor dal, and keep it aside. On the Instant Pot, press SAUTE mode. Heat 1 tablespoon of oil, and when it's hot, add ½ teaspoon cumin seeds. Allow them to crackle.
- Add minced 3 garlic cloves (minced), ½ inch ginger (minced), and 2 green chilies, and saute till the raw aroma of ginger and garlic goes away.
- Add 1 medium tomato (chopped), ¼ teaspoon turmeric, ½ teaspoon red chili powder, and salt. Cook for 2-3 minutes until the tomatoes are soft and mushy.
- Next, add the rinsed dal and 2 cups water and give it a stir.
- Close the Instant Pot with a pressure valve to Sealing. Cook on High Pressure for 8 minutes.
- Once the pot beeps, let the pressure release naturally (NPR) for 10 minutes.
- Add 2 cups chopped baby spinach, ½ teaspoon garam masala, and 1 tablespoon lemon juice. Stir well and simmer for 1-2 minutes until the spinach wilts to your preference. You can adjust the consistency of the palak dal at this point. Spinach dal is ready.
Serving Suggestions
Spinach dal fry pairs well with steamed basmati rice, jeera rice, roti/chapati, or naan. You can serve it with quinoa, brown rice, millets, or eaten as a soup.
Storage Suggestions
- Refrigerate: You can store the leftover spinach dal in an airtight container in the fridge for up to 2-3 days.
- Freeze: Store the dal palak in a freezer-safe airtight container for up to 2-3 months in the freezer.
- Reheat: You can reheat the dal on the stovetop or microwave oven. The dal will thicken on standing, so thin it out with a little water and reheat. If frozen, Defrost for a few hours on the kitchen top before reheating.
Tips to Make the Best Dal Palak
- Type of Dal (Lentils): Dal Palak is typically made from toor dal/arhar dal (split pigeon peas). You can replace toor dal, with moong dal (yellow lentils) or masoor dal (red lentils) or use a combination of toor, and moong dal.
- Soaking Lentils: You don't need to soak the dal for this recipe. To speed up the process, you can soak the toor dal in water for 30 mins, and Pressure Cook on High just for 6 minutes.
- Dal Consistency: The preferred consistency of Dal Palak should be medium thick. If it's too thick, add a little water to adjust the consistency. If your dal is watery, you can turn on the saute mode and boil for another 2-3 minutes in the end.
Variations
- Don't have garam masala? No worries, replace it with half a teaspoon each of cumin powder and coriander powder.
- Other Greens: You can also replace spinach with kale or any greens.
- Gluten-free: Skip asafoetida (hing) or use gluten-free asafoetida to make gluten-free dal fry.
If you like this recipe, then you may like other Dal Recipes
Pressure Cooker Spinach Dal (Dal Palak Recipe)
Ingredients
- ½ cup toor dal/split pigeon peas
- 1 tablespoon oil (or ghee)
- ½ teaspoon cumin (jeera) seeds
- 3 cloves garlic cloves minced
- ½ inch ginger minced
- 2 green chilies finely chopped
- 1 big pinch asafoetida (hing) optional
- 1 medium tomato finely chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder adjust to heat preference
- salt to taste
- 2 cups spinach (palak)
- 2 cups water
- ¼-1/2 teaspoon garam masala optional
- juice of ½ lemon
Instructions
Stovetop Method
- Cook the Dal (Lentils)Rinse the dal 2-3 times until the water runs clear. Then, pressure cook ½ cup of rinsed toor dal with 2 cups of water in the Instant Pot or traditional stovetop pressure cooker.
- Instant Pot: Pressure cook on Manual (High Pressure) for 8 minutes with natural pressure release.ORStovetop Pressure Cooker: Pressure cook on high heat for 2-3 whistles and wait for natural pressure release.Then mash the dal using a whisker or potato masher.
- Heat 2 tablespoons oil (or ghee) in a kadai (or Dutch oven), add cumin seeds, and let them crackle.
- Next, add minced ginger, garlic, and green chili. Saute for a few seconds until the raw aroma goes away.
- Then add finely chopped (or pureed) tomatoes, red chili powder, turmeric powder, and salt. Cook for 2-3 minutes until the tomatoes are soft and mushy.
- Then add finely chopped spinach and cook for 1-2 minutes or until the spinach wilts.
- Then, add the cooked and mashed toor dal, mix until well combined. Adjust the consistency of the dal by adding ½ to 1 cup of water according to your preference.Simmer the dal palak for 2-3 minutes on medium-low flame.
- Finally, add some garam masala and lemon juice, then mix well. Turn off the heat, taste, and adjust with more salt if required.
- Serve this Spinach Dal fry hot with basmati rice, pickle, papad or roti, naan.
Instant Pot Method:
- Firstly, wash and rinse the dal, and keep it aside. On the Instant Pot, Press SAUTE mode. Heat oil, and when it's hot, add cumin seeds. Allow them to crackle.
- Add minced garlic, ginger, and green chilies, and saute till the raw aroma of ginger and garlic goes away.
- Add chopped tomatoes, turmeric, red chili powder, and salt. Cook for 2-3 minutes until the tomatoes are soft and mushy.
- Next, add the rinsed dal, water, and give a stir.
- Close the Instant Pot with a pressure valve to Sealing. Cook on High Pressure for 8 minutes.Once the pot beeps, let the pressure release naturally (NPR) for 10 minutes.
- Add chopped baby spinach, garam masala, and lemon juice. Stir well and simmer for 1-2 minutes until the spinach wilts to your preference. You can adjust the consistency of the palak dal at this point.
- Pressure Cooker Spinach dal is ready.
Notes
Tips to Make the Best Dal Palak
- Type of Dal (Lentils): Spinach Dal is typically made from toor dal/arhar dal (split pigeon peas). You can replace toor dal, with moong dal (yellow lentils) or masoor dal (red lentils) or use a combination of toor, and moong dal.
- Soaking Lentils: You don't need to soak the dal for this recipe. To speed up the process, you can soak the toor dal in water for 30 mins, and Pressure Cook on High just for 6 minutes.
- Dal Consistency: The preferred consistency of Dal Palak should be medium thick. If it's too thick, add little water to adjust the consistency. If your dal is watery, you can turn on the saute mode and boil for another 2-3 minutes in the end.
- Spices: Increase or decrease the spices according to your preference.
Variations
- Don't have garam masala? No worries, replace it with half a teaspoon each of cumin powder and coriander powder.
- Other Greens: You can also replace spinach with kale or any greens.
- Gluten-free: Skip asafoetida (hing) or use gluten-free asafoetida to make gluten-free dal fry.
Nutrition
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Anonymous
Thanks
Bhavana Patil
You are welcome
Siona
Loved this Dal Palak Recipe. I have tried so many , but nothing as simple as flavorful as this one. Thank you!
Vidya
Excellent recipe. Came out perfect without any changes. I made it in the 3 qt Instant Pot and used a lentil mix.
bhavana
Thank you vidya