Wholesome Dal Palak (Spinach Dal) is lightly spiced, packed with spinach and makes a very comforting meal with a side of rice. It is also vegan.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Entree
  • Cuisine: Indian

Ingredients

To pressure cook

  • 1/2 cup toor dal/arhar dal (also known as split pigeon peas lentil)
  • 1/2 cup masoor dal (also known as split red lentil)
  • 3 + 1/2 cups water (24 oz + 4 oz, divided)
  • 1/2 teaspoon turmeric
  • 3/4 teaspoon salt

For the tempering

  • 1 tablespoon oil (I used avocado oil)
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon hing (asafoetida)
  • 4-5 large garlic cloves (chopped)
  • 1 inch ginger (chopped)
  • 1-2 green chili (chopped, to taste)
  • 3-4 cups chopped spinach
  • half lemon (juice of or add more to taste)
  • garam masala (to sprinkle, optional)

Method

  1. To the inner steel bowl of the Instant pot add the toor dal (pigeon pea lentil) and masoor dal (split red lentils) and 3 cups water. Add 1/2 teaspoon turmeric and 3/4 teaspoon salt. Give a stir. Close the lid and press the pressure cook or manual button. Cook on high pressure for 8 minutes with the pressure valve in the sealing position. Let the pressure release naturally. Stove-top pressure cooker: cook on high heat for 2 whistles, then lower the flame and cook for another 7 to 8 minutes or until the lentils are completely cooked. Let the pressure release naturally.
  2. This step is optional, but if you want you can blend the dal a little at this point using a wooden spatula or immersion blender. This way you won't have any dal particles in your final spinach dal but as I mentioned, it's completely optional. Set this aside.
  3. Heat oil in a pot over medium heat. Once hot add cumin seeds and let it sizzle for a few seconds. Then add 1/4 teaspoon hing and stir.
  4. Add the chopped ginger, garlic and green chili. Cook for 1 to 2 minutes until the garlic and ginger start turning brown in color.
  5. Then add in 3 to 4 cups of chopped spinach. Cook the spinach for 3 to 4 minutes stirring often. The leaves will wilt as the spinach cooks and volume of the spinach will reduce.
  6. Add the boiled dal into the pot now. Give a good stir until everything is well combined. Now, let the dal come to a boil. I added additional 1/2 cup water at this point as the dal was too thick for my liking.
  7. Let it simmer for 2 to 3 minutes, then squeeze in some lemon juice. You can also sprinkle some garam masala if you like at this point. I didn't add anything and kept it simple. Serve hot with rice or roti.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.