Cooked - Pressure Cooker Spinach Dal (dal Palak Recipe)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pressure Cooker Spinach Dal (dal Palak Recipe)

4.0

1 cup Split Pigeon Pea (Toor dal) (washed, or a combination with masoor or moong dal)

1 tablespoon Ghee or Oil

1 teaspoon Cumin seeds (Jeera)

⅛ teaspoon Asafoetida (Hing) (optional)

1 Green Chili Pepper (diced, optional)

1 teaspoon Ginger (grated)

4 cloves Garlic (minced)

¾ cup Tomato (chopped)

3 cups Water

2 cup Spinach (Palak) (chopped, about 6oz)

1-2 teaspoons Lime juice

½ teaspoon Garam Masala

1 teaspoon Salt

½ teaspoon Ground Turmeric (Haldi powder)

½ teaspoon Kashmiri red chili powder (optional)

1 cup Basmati Rice

1 ¼ cup Water

1 tablespoon Ghee (optional)

Start the instant pot in SAUTE mode and heat oil in it. Add cumin seeds, green chili, ginger and garlic.
Sauté for 30 seconds until garlic turns golden brown, then add chopped tomato, lentils, spices, and water. Stir well.
(Optional) Place the trivet. In a bowl, add all ingredients for basmati rice and place it on top of the trivet.
Press CANCEL and close the Instant Pot lid with the vent in sealing position. Press MANUAL or Pressure Cook mode for 5 minutes.
After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5-minute NPR). Open the lid.
(Optional) Using tongs, carefully take out the bowl of basmati rice. Then take out the trivet.
Add chopped spinach, lime juice, and garam masala. Give it a good stir. Let the dal rest for 2-3 minutes. The spinach will soften and mix with the dal.
Spinach dal is ready to be served. Enjoy over rice or as a soup.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍲Dal

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 19 weeks ago

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