Dal Palak Recipe (Spinach Dal)

Ingredients

• ½ cup dal ( lentils) ( I use ¼ cup toor dal & ¼ cup moong dal)
• 1¼ cup water or as needed (1¾ cups for IP)
• 1 medium tomato (chopped (optional))
• 2 cups palak (100 grams spinach fine chopped) (use as desired)
• 1 ½ to 2 tablespoons ghee or butter
• ¾ teaspoon cumin seeds (jeera)
• 1 dried red chilli (broken, optional)
• 1 teaspoon ginger (or 1 clove garlic or both chopped)
• 1 to 2 green chilies chopped (substitute ½ tsp chilli powder)
• 1 pinch hing (asafoetida) (optional)
• ⅛ to ¼ teaspoon turmeric
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon kasuri methi (optional, dried fenugreek leaves)
• 1 tablespoon Lemon juice (or 1 tsp amchur / dry mango powder)

Steps

1. Press SAUTE button on the Instant pot and pour ghee to the steel insert.

2. Add cumin, dried red chilies and green chilies. When the cumin seeds splutter, add tomatoes (optional) and saute for 1 minute.

3. Then add dal, turmeric and salt. If you prefer to use chilli powder as a substitute to green chilies, add it now.

4. Press CANCEL button. Pour 1¾ cups water and deglaze with a wooden spatula to release any bits of food stuck at the bottom.

5. Optionally you can also place a trivet and keep your rice bowl over it & cover.

6. Secure the Instant pot with the lid. Press PRESSURE COOK button (high pressure) and set the timer to 10 mins.

7. When the dal palak is done, IP will beep. Wait for the natural pressure release for at least 15 mins. Release the rest manually. Remove the rice bowl.

8. Add the chopped spinach to the dal and give a good mix. Press SAUTE button and cook for 2 mins. Palak will just take 2 mins to cook. If needed you may add another ¼ cup hot water to adjust the consistency.

9. Press CANCEL and sprinkle kasuri methi (optional). Cover the IP until you serve. This helps spinach to cook completely with the residual heat in the IP.

10. Taste test and add more salt if needed. When the spinach dal cools a bit, add lemon juice. Serve with rice or roti.