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Dal palak served drizzled with tempering, served in a white pot
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Dal Palak Recipe | Spinach Dal (Stovetop & Instant Pot)

Dal Palak or Spinach Dal is a very simple yet delicious Indian dal recipe made with lentils and fresh spinach. This comforting dal palak curry is a quick and flavorsome recipe that the whole family will devour.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Soaking time for dal 30 minutes
Total Time 25 minutes
Servings 3 people
Calories 203kcal
Author Freda Dias

Ingredients

  • 1/2 cup lentils of choice, I've used toor dal
  • 1 teaspoon salt, or to taste, divided
  • 1/2 teaspoon turmeric powder, divided
  • 2 tablespoon + 1 teaspoon oil
  • 1 teaspoon cumin seeds
  • Pinch of hing (asafoetida)
  • 1 tablespoon minced garlic
  • 1/2 tablespoon minced ginger
  • 2 to 3 green chillies, slit lengthwise
  • 2 to 3 dried red chillies, broken into half
  • 1 cup finely chopped onion
  • 1/2 teaspoon red chilli powder
  • 1 medium tomato, finely chopped, about 1/2 cup
  • 3 cups loosely packed chopped spinach, 125 grams
  • Dash of lemon juice

For the second tempering (optional)

  • 1 tablespoon oil/ghee
  • 1/2 teaspoon cumin seeds
  • 1 dried red chili
  • 1/4 teaspoon Kashmiri red chilli powder

Instructions

Stove top pressure cooker method

  • Rinse toor dal well under running water until the water runs clear, then soak it in sufficient water for about 30 minutes.
  • Transfer the drained dal to a pressure cooker. Add 1 & 1/2 cups of water, 1/2 teaspoon salt, 1 teaspoon oil, and 1/4 teaspoon turmeric. (Adding oil prevents frothing and spilling from the pressure cooker). Mix well.
  • Pressure cook the dal for 3 whistles on high heat. Then lower the heat and simmer for another 5 minutes. Switch off the heat and set the cooker aside.
  • Once the cooker depressurizes, open the lid and mash the dal with a wired whisk or spoon for a smooth consistency. You may leave it as it is if you prefer it that way.
  • Heat 2 tablespoons oil in a heavy-bottomed pot, add cumin seeds. Once it crackles, add a pinch of hing, minced garlic, minced ginger, slit green chillies, and dried red chillies.
  • Stir-fry, until fragrant.
  • Add finely chopped onions, sauté until it turns a light golden brown.
  • Add the remaining 1/4 teaspoon turmeric and red chilli powder or cayenne pepper, sauté for another 30 seconds.
  • Next, add finely chopped tomatoes along with 1/2 teaspoon salt and sauté until it turns mushy and you see oil oozing from the sides.
  • Add chopped spinach, and stir-fry until it wilts, about 1 to 2 minutes.
  • Now, add the cooked dal, and give everything a good mix.
  • Add about 1/2 to 3/4 cup of water or as per your desired consistency, bring to a boil. Check for seasonings and adjust accordingly. Simmer for another 5 minutes.
  • Drizzle some lemon juice and mix well.
  • Prepare the second tempering by heating ghee in a small pan, add cumin seeds, when it crackles, add 1 dred chili.
  • Fry for a few seconds until the chili changes color.
  • Switch off the heat, add Kashmiri chilli powder. Mix well and pour it over the dal immediately. Mix it well with the dal, and serve hot with rice or any other flatbread.

 Instant Pot Method

  • Follow the same process above for rinsing and soaking the yellow lentils. If you skip soaking, refer to the pressure cooking time mentioned below.
  • Press the 'SAUTE' button, and set it to 'NORMAL'. Once it displays, 'HOT', add oil. Let the oil heat up a bit, then add cumin seeds.
  • Once it crackles, add a pinch of hing, minced ginger, minced garlic, slit green chilies, and dried red chilies
  • Cook, stirring, until fragrant.
  • Add chopped onions, and saute until it turns a light golden brown.
  • Add 1/2 teaspoon each of turmeric and red chilli powder or cayenne pepper, sauté for another 30 seconds.
  • Add chopped tomatoes and 1 teaspoon salt, sauté until it turns mushy.
  • Add the drained yellow lentils, and mix well with the onion-tomato masala. Add 1 & 1/2 cups of water and mix well.
  • Press 'CANCEL' to switch off the "SAUTE' mode. Close the lid of the Instant Pot. Set the valve to 'SEALING'. 
  • Pressure cook on 'HIGH' for 5 minutes. It will take some time for the pressure to build up (about 10 minutes), after which the timer will begin.
  • For unsoaked toor dal, pressure cook on 'HIGH' for 8 to 10 minutes. 
  • Once the cooking cycle is complete, let the pot depressurize naturally. It took me about 14 minutes. You could let it depressurize for at least 10 minutes.
  • Once the silver pin drops, turn the knob to 'VENTING' and open the lid away from you.
  • Whisk the dal using a wired whisk or a spatula until it is smooth.
  • Turn on the 'SAUTE' mode, add about 1/2 cup of water or as per desired consistency, mix well and cook for another 2 to 3 minutes, stirring occasionally.
  • Add chopped spinach and cook until the leaves wilt. Check for seasonings and adjust accordingly. 
  • Switch off the IP. Add a dash of lemon juice and mix well.

Video

Notes

Kindly refer to the serving suggestions, storage instructions, variations, tips, and FAQs for more info related to this post!
Nutrition Disclaimer: The nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

Nutrition

Serving: 1serving | Calories: 203kcal | Carbohydrates: 13.3g | Protein: 4.5g | Fat: 15.6g | Saturated Fat: 4.1g | Cholesterol: 11mg | Sodium: 815mg | Potassium: 436mg | Fiber: 4.4g | Sugar: 3g | Calcium: 72mg | Iron: 2mg