Instant Pot Dal Palak / Spinach Dal Recipe

Dal Palak is one of those everyday staples that never loses its charm in my Punjabi home. It’s the dal we grew up eating on busy nights, lazy afternoons, and those “I need something simple but comforting” days. Light enough to enjoy anytime, but still hearty, nourishing, and filling. It’s the kind of meal that makes you slow down for a minute.

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Jump to: Step By Step Instant Pot Dal Recipe. Soniya’s Top Tip PRO TIPS AND TRICKS How to Store Difference between Dal Palak and Dal Spinach soup? Related Instant Pot Dal Palak / Spinach Dal Recipe

In my family, this dal is the definition of routine comfort. Someone always asks for it when they want a break from heavy curries. We pair it with whatever is around: soft rotis, a bowl of steamed / jeera rice , or lately, fluffy quinoa. It’s the dal you eat when you want to feel grounded, almost like hitting a reset button after a long day.

Split masoor dal cooks fast, blends beautifully with spinach, and uses the most basic pantry ingredients. Just a simple, wholesome bowl that feels like home. I usually make it pot-in-pot so the quinoa cooks right along with the dal. One pot, one cleanup and dinner is ready.

Saag Aloo( Spinach & Potato curry )

Saag Paneer ( Kale & Spinach with Indian Cottage cheese)

Step By Step Instant Pot Dal Recipe.

• Start Instant Pot on Sauté. Add oil, cumin, garlic, and green chilies. Stir 30-45 seconds until fragrant.
• Add onion and cook about 1 minute (just to soften).
• Add tomato and cook 1-2 minutes until it breaks down a bit.
• Add turmeric, red chili powder, salt. Stir. Add rinsed masoor dal and 3 cups water; mix well.
• Place trivet into the dal. In a metal bowl, add rinsed quinoa (or rice) + 1 cup water. Set the bowl on the trivet. Close lid and move valve to sealing.
• Pressure Cook for 4 minutes. Quick Release when done.
• Lift out the PIP bowl and trivet carefully.
• Stir in chopped spinach. The residual heat will wilt the spinach in around 1-2 minutes. Add a spoon of ghee if you like. Taste salt and adjust.
• If too thick, splash in hot water to loosen.
• Fluff quinoa/rice. Ladle dal over. Eat warm. Enjoy.

If you’re new to the Instant Pot, take a deep breath. We break down how to use your Instant Pot and tell you exactly what all those buttons do on our complete beginner’s guide to the Instant Pot, called Master the Instant Pot with 3 Buttons . If you are looking for other easy Instant Pot recipes to try, check out our 15+ Quick and Easy Instant Pot Recipes for Beginners . You can also check out our 100+ Instant Pot Vegetarian Recipes for all your Instant Pot recipe needs.

Soniya’s Top Tip

Add a squeeze of lemon at the end. It brightens the flavors and keeps the spinach color vibrant.

PRO TIPS AND TRICKS

The Instant Pot makes cooking dal palak super easy. To ensure success, you can follow some of these tips and tricks:

• Rinse the lentils first to make sure they are free of dirt or other debris that could be in them.
• If the dal is too thick, add a little bit of water and stir. Do this a little at a time to give you the consistency you want.
• Make the dal palak vegan by using oil instead of ghee.

How to Store

How to Serve

Here are ideas for serving dal palak and pairing it with other dishes:

• Serve it with steamed basmati rice for a comforting combo.
• Pair with jeera (cumin) rice for extra flavor contrast.
• Serve alongside roti , chapati or paratha if you prefer bread.
• Add a simple side like cucumber-tomato salad or raita (plant-based yogurt version) to brighten the meal.
• For more variety, you could serve a vegetable side dish like gobi aloo or bhindi masala , and finish with a fruit-based dessert.

Difference between Dal Palak and Dal Spinach soup?

Dal palak and dal spinach soup are essential the same dish, just different ways of saying it. Dal is a soup made out of lentils or split peas. Palak is the addition of spinach to the soup as a means to add additional nutrition and flavor to the soup.

Do you Love Lentils the do try these recipes

• Dal makhani
• Instant pot Toor dal
• Brown lentil curry
• Green moong Dal
• Dal tadka
• Mujadara ( rice and lentil)

Related

Looking for other recipes like this? Try these:

• Instant Pot Toor Dal with Pot in Pot Rice in 20 minutes
• The Best Restaurant Style Instant Pot Dal Makhani Recipe
• Creamy & Rustic Langarwali Dal (Amritsari dal) Recipe
• Instant Pot Green Moong Dal Recipe for Busy Weeknights

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Equipment

• Simply Organic Ground Turmeric Root | Certified Organic | 2.38 oz. (3 Pack)
• Organic Red Chilli Powder 7 Ounce - Non GMO Extra Hot Chili - by Jiva Organics
• Mealthy MultiPot 9-in-1 Programmable Slow and Pressure Cooker
• Instant Pot Ultra 6 Qt 10-in-1

Ingredients

• 1 cup split masoor dal red lentils, rinsed
• 1 teaspoon oil or ghee
• 2 teaspoon cumin seeds
• 3 garlic cloves chopped
• 2 green chilies slit or chopped
• 1 small onion finely chopped
• 1 small tomato chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder adjust to taste
• Salt to taste
• 1½ cups chopped spinach packed
• 3 cups water dal thickens as it rests

Pot-in-Pot Quinoa or Rice

• 1 cup quinoa or rice rinsed
• 1 cup water
• Trivet + metal bowl that fits your Instant Pot

Instructions

• Start Instant Pot on Sauté. Add oil, cumin, garlic, and green chilies. Stir 30-45 seconds until fragrant.
• Add onion and cook about 1 minute (just to soften).
• Add tomato and cook 1-2 minutes until it breaks down a bit.
• Add turmeric, red chili powder, salt. Stir. Add rinsed masoor dal and 3 cups water; mix well.
• Place trivet into the dal. In a metal bowl, add rinsed quinoa (or rice) + 1 cup water. Set the bowl on the trivet. Close lid and move valve to sealing.
• Pressure Cook for 4 minutes. Quick Release when done.
• Lift out the PIP bowl and trivet carefully.
• Stir in chopped spinach. The residual heat will wilt the spinach in around 1-2 minutes. Add a spoon of ghee if you like. Taste salt and adjust.
• If too thick, splash in hot water to loosen.
• Fluff quinoa/rice. Ladle dal over. Eat warm. Enjoy.

Video

Nutrition

Equipment

• Simply Organic Ground Turmeric Root | Certified Organic | 2.38 oz. (3 Pack)
• Organic Red Chilli Powder 7 Ounce - Non GMO Extra Hot Chili - by Jiva Organics
• Mealthy MultiPot 9-in-1 Programmable Slow and Pressure Cooker
• Instant Pot Ultra 6 Qt 10-in-1

Ingredients

• 1 cup split masoor dal red lentils, rinsed
• 1 teaspoon oil or ghee
• 2 teaspoon cumin seeds
• 3 garlic cloves chopped
• 2 green chilies slit or chopped
• 1 small onion finely chopped
• 1 small tomato chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder adjust to taste
• Salt to taste
• 1½ cups chopped spinach packed
• 3 cups water dal thickens as it rests

Pot-in-Pot Quinoa or Rice

• 1 cup quinoa or rice rinsed
• 1 cup water
• Trivet + metal bowl that fits your Instant Pot

Instructions

• Start Instant Pot on Sauté. Add oil, cumin, garlic, and green chilies. Stir 30–45 seconds until fragrant.
• Add onion and cook about 1 minute (just to soften).
• Add tomato and cook 1–2 minutes until it breaks down a bit.
• Add turmeric, red chili powder, salt. Stir. Add rinsed masoor dal and 3 cups water; mix well.
• Place trivet into the dal. In a metal bowl, add rinsed quinoa (or rice) + 1 cup water. Set the bowl on the trivet. Close lid and move valve to sealing.
• Pressure Cook for 4 minutes. Quick Release when done.
• Lift out the PIP bowl and trivet carefully.
• Stir in chopped spinach. The residual heat will wilt the spinach in around 1–2 minutes. Add a spoon of ghee if you like. Taste salt and adjust.
• If too thick, splash in hot water to loosen.
• Fluff quinoa/rice. Ladle dal over. Eat warm. Enjoy.

Video

Nutrition