Warm, richly spiced, and built for a satisfying meal, Pressure Cooker Spinach Dal (Dal Palak Recipe) is a vegetarian Indian side dish made with toor dal/split pigeon peas, oil, and cumin (jeera) seeds in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Side Dish
  • Cuisine: Indian

Ingredients

  • 1/2 cup toor dal/split pigeon peas
  • 1 tablespoon oil ((or ghee))
  • 1/2 teaspoon cumin (jeera) seeds
  • 3 cloves garlic cloves (minced)
  • 1/2 inch ginger (minced)
  • 2 green chilies (finely chopped)
  • 1 big pinch asafoetida (hing) (optional)
  • 1 medium tomato (finely chopped)
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to heat preference)
  • salt (to taste)
  • 2 cups spinach (palak)
  • 2 cups water
  • 1/4-1/2 teaspoon garam masala (optional)
  • juice of ½ lemon

Method

Stovetop Method

  1. Cook the Dal (Lentils) Rinse the dal 2-3 times until the water runs clear. Then, pressure cook 1/2 cup of rinsed toor dal with 2 cups of water in the Instant Pot or traditional stovetop pressure cooker.
  2. Instant Pot: Pressure cook on Manual (High Pressure) for 8 minutes with natural pressure release. OR Stovetop Pressure Cooker: Pressure cook on high heat for 2-3 whistles and wait for natural pressure release. Then mash the dal using a whisker or potato masher.
  3. Heat 2 tablespoons oil (or ghee) in a kadai (or Dutch oven), add cumin seeds, and let them crackle.
  4. Next, add minced ginger, garlic, and green chili. Saute for a few seconds until the raw aroma goes away.
  5. Then add finely chopped (or pureed) tomatoes, red chili powder, turmeric powder, and salt. Cook for 2-3 minutes until the tomatoes are soft and mushy.
  6. Then add finely chopped spinach and cook for 1-2 minutes or until the spinach wilts.
  7. Then, add the cooked and mashed toor dal, mix until well combined. Adjust the consistency of the dal by adding ½ to 1 cup of water according to your preference. Simmer the dal palak for 2-3 minutes on medium-low flame.
  8. Finally, add some garam masala and lemon juice, then mix well. Turn off the heat, taste, and adjust with more salt if required.
  9. Serve this Spinach Dal fry hot with basmati rice, pickle, papad or roti, naan.

Instant Pot Method:

  1. Firstly, wash and rinse the dal, and keep it aside. On the Instant Pot, Press SAUTE mode. Heat oil, and when it's hot, add cumin seeds. Allow them to crackle.
  2. Add minced garlic, ginger, and green chilies, and saute till the raw aroma of ginger and garlic goes away.
  3. Add chopped tomatoes, turmeric, red chili powder, and salt. Cook for 2-3 minutes until the tomatoes are soft and mushy.
  4. Next, add the rinsed dal, water, and give a stir.
  5. Close the Instant Pot with a pressure valve to Sealing. Cook on High Pressure for 8 minutes. Once the pot beeps, let the pressure release naturally (NPR) for 10 minutes.
  6. Add chopped baby spinach, garam masala, and lemon juice. Stir well and simmer for 1-2 minutes until the spinach wilts to your preference. You can adjust the consistency of the palak dal at this point.
  7. Pressure Cooker Spinach dal is ready.

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.