Instant Pot Spinach Dal – comforting spinach dal made in the instant pot. Enjoy it with boiled rice! Vegan & gluten-free.
If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all around the web!
It finally feels like spring here. No it’s not been warm or super sunny but it’s been raining a little less and the sun has been shining a little more so I will take that as spring! At least it’s so much better than constant rain and grey skies. I have been working so much lately, actually the work load is the same it’s just that I am mentally exhausted these days (because of mom’s health) and you combine that with all the blog and house work? yep I am not even in a position to make dinner. So thank god for the instant pot, seriously it has made my life so easy and I am able to cook something for dinner even on days when I literally have no energy.
So the next recipe in the instant pot series is the Instant Pot Spinach Dal. I already have a spinach dal recipe on the blog and it’s actually quite a popular recipe so I thought I should share an instant pot version of it. And because you guys requested, I have also included a short video for this recipe. This spinach dal almost has a soup like consistency, that’s how we eat at our home. But if you don’t like it this cooked, simply reduce the cooking time by few minutes. I like this consistency best with plain rice, it’s so good!
This instant pot spinach dal is a simple recipe which comes together rather quickly. I have not used many ingredients or spices here and kept it simple. I really like simple dals without too much seasoning. Usually I always do a tadka (Indian word for adding tempering to food at the end) for most of my dal recipes before serving but since I was making this in the instant pot, I thought of skipping the tadka and actually make the entire thing in the instant pot. You may still do the tadka in the end, it will obviously make it more delicious but it’s completely optional.
For this spinach dal recipe, I used 2 kinds of lentils
– toor/arhar dal, also known as yellow pigeon peas lentils. These lentils are smaller in size than chana dal and are one of the most commonly used lentils in India. It’s made in my house 365 days a year, I kid you not!
– masoor dal, also know as red lentils.
You may also use a mix of toor and chana or use toor dal only. I personally feel using a mix of lentils results in a better taste. The dal is garnished with cilantro, garam masala and little lemon juice. Yes don’t forget the lemon juice, it really pops up the flavor. Here’s a quick video to show it’s all done in the instant pot. Hope you guys like it.
Method
Wash and rinse the dals. Set aside. Press saute mode on Instant Pot. Add oil and once it’s hot add cumin seeds and mustard seeds. Let them crackle.
Add chopped garlic, green chili and saute till the garlic starts turning golden brown in color.
Add chopped tomato and mix. Cook for a minute.
Then add chopped spinach and mix.
Add salt, turmeric powder and cook the spinach-tomato mixture for 1-2 minutes.
Now add the rinsed dal and give a stir.
Add water, mix and close the lid of the Instant Pot.
Cancel saute mode. Select manual and cook on high pressure for 10 minutes. Once 10 minutes are up, wait few minutes (6-7 minutes) and then release the pressure.
Adjust salt and add garam masala, cilantro and lemon juice. Also adjust consistency of the dal at this point.
Serve spinach dal hot with boiled rice!
* Adjust spice levels to taste. You may add more green chilies or red chili powder (cayenne) to spice it up.
Instant Pot Spinach Dal
Ingredients
- 1/4 cup toor dal also known split pigeon peas lentil
- 1/4 cup masoor dal also known as red lentil
- 1 tablespoon vegetable oil
- 3 garlic cloves chopped
- 1 green chili chopped
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon mustard seeds
- 1 large tomato chopped
- 5 oz spinach chopped [ around 1.5 cups finely chopped spinach]
- 1/4 teaspoon turmeric powder
- 1.5 cups water
- 1/4 teaspoon garam masala
- juice of 1/2 lemon
- salt to taste
- cilantro to garnish
Instructions
- Wash and rinse the dals. Set aside. Press saute mode on Instant Pot. Add oil and once it's hot add cumin seeds and mustard seeds. Let them crackle.
- Add chopped garlic, green chili and saute till the garlic starts turning golden brown in color.
- Add chopped tomato and mix. Cook for a minute.
- Then add chopped spinach and mix.
- Add salt, turmeric powder and cook the spinach-tomato mixture for 1-2 minutes.
- Now add the rinsed dal and give a stir.
- Add water, mix and close the lid of the Instant Pot.
- Cancel saute mode. Select manual and cook on high pressure for 10 minutes. Once 10 minutes are up, wait few minutes (6-7 minutes) and then release the pressure.
- Adjust salt and add garam masala, cilantro and lemon juice. Also adjust consistency of the dal at this point.
- Serve spinach dal hot with boiled rice!
Nutrition
Instant Pot Spinach Dal
I would love to make this! However, I do not have an instant pot. How can I make it conventionally?
https://www.cookwithmanali.com/spinach-dal/ cook the dal on stove-top until it’s completely cooked.
I just made this for the first time and am so happy. Is it okay to double this recipe, and if so, are there any special adjustments that should be made? I’ve never doubled anything in the Instant Pot before. Thanks for the recipe and for your help!
you can double it, I would cut down little on the water and use 1 & 1/2 times, you can always add more later. cooking time will remain same.
I love this so much. I’ve made it twice now with chard instead of spinach because it happens to be that time of year. I chopped up the stalks and added them at the same time as the tomatoes. Next time I’ll be making a double batch.
glad to hear!
Delicious! Came out with such a creamy texture, and the lemon really made a difference. Thank you so much, I will definitely make this again!
What a great recipe. Easy for weeknights and so delicious! Thank you for sharing this!
Have you tried making this daal when you add the spinach after the daal is pressure cooked? I feel that’s that it doesn’t overcook the spinach and retains most of it’s texture. I also add onions and skip tomatoes.
yes I do that often too
I like this so much I’ve made it twice in two days! I’ve doubled the recipe this second time and I did follow the recommendations of one of the previous commenters and added coriander.
This dal is simple, quick, delicious and is my new favourite.
I am a huge fan of Manali’s recipes! They are simple, fuss free, quick and healthy. This turned out to be soo good. Manali, please keep posting such easy and quick recipes.
Thanks so much DV! 🙂
This is one of my favorite recipes, I’ve made it several times & it never disappoints. Thank you for sharing your talents with/us Manali!!
Hi Manali,
I don’t have masoor dal, do I need to adjust anything if just using toor dal?
Thanks!
no follow the same recipe
I found some red lentils in the cupboard after all. Excellent recipe, thanks for sharing!