Instant Pot Spinach Dal

Ingredients

• 50 g (¼ cup)toor dal (split pigeon peas)
• 50 g (¼ cup)masoor dal (red lentils)
• 15 ml (1 tablespoon)vegetable oil
• 3garlic cloves, chopped
• 1green chilli, chopped
• ½ teaspooncumin seeds
• ¼ teaspoonmustard seeds
• 1 largetomato, chopped
• 142 g (5 oz; about 1½ cups finely chopped)spinach, chopped
• ¼ teaspoonground turmeric
• 355 ml (1½ cups)water
• ¼ teaspoongaram masala
• Juice of ½lemon
• To tastesalt
• To garnishfresh coriander

Instructions

1. 1

   Rinse the lentils

   Wash and rinse both dals, then set them aside. Select Sauté on the Instant Pot. Add the oil and, once hot, add the cumin and mustard seeds; let them crackle.

2. 2

   Cook the aromatics

   Add the chopped garlic and green chilli. Sauté until the garlic starts to turn golden brown.

3. 3

   Add the tomato

   Stir in the chopped tomato and cook for 1 minute.

4. 4

   Stir in spinach

   Add the chopped spinach and mix it through.

5. 5

   Season the mixture

   Add the salt and turmeric, then cook the spinach and tomato mixture for 1–2 minutes.

6. 6

   Add the dals

   Tip in the rinsed dals and stir.

7. 7

   Add the water

   Pour in the water, mix, and close the Instant Pot lid.

8. 8

   Pressure cook

   Cancel Sauté, select Manual and cook at high pressure for 10 minutes. When cooking finishes, wait 6–7 minutes, then release the pressure.

9. 9

   Finish the dal

   Adjust the salt, then add the garam masala, coriander and lemon juice. Adjust the dal's consistency at this point.

10. 10

    Serve hot

    Serve the spinach dal hot with boiled rice.

What is spinach dal?

Dal is a broad name for Indian dishes made with pulses, and it can refer to the lentils themselves as well as the cooked dish. This version combines toor dal and masoor dal with spinach, tomato and spices.

The two lentils cook together in the Instant Pot, making a warming, soft-textured dal without needing to watch a pot on the hob. Serve it with boiled rice for a simple meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 183 calories, 10g protein, 24g carbs, 5g fat.

The lentils provide most of the carbohydrates and some of the protein, while the vegetable oil contributes most of the fat. Spinach and tomato add vegetables to each serving. Pair the dal with a suitable portion of boiled rice and add extra vegetables if you want a more varied plate.

Why use two kinds of dal?

Toor dal: split pigeon peas give the dish its hearty base and a mild, earthy flavour.

Masoor dal: red lentils cook down readily and help give the finished dal a cohesive texture. Rinsing both varieties before cooking removes loose surface starch and any dust.

Build flavour before pressure cooking

Whole spices: let the cumin and mustard seeds crackle in hot oil before adding the garlic and chilli. This brief tempering starts the dish with fragrant, savoury notes.

Tomato and spinach: cook the tomato briefly, then add the spinach, salt and turmeric. The short sauté softens the vegetables before the lentils and water go in.

Getting the texture right

Pressure cooking softens the lentils, while the spinach and tomato become part of the dal. After releasing the pressure, stir and check how thick it is.

Consistency: the recipe calls for adjusting the dal at the end, but gives no specific amount of extra water. Add liquid cautiously if it is thicker than you like, or leave it as it is for a thicker result.

Allow for pressure release

Cook at high pressure for 10 minutes, then wait 6–7 minutes before releasing the pressure. This pause is part of the method, so include it when planning the meal.

The stated total time is 25 minutes. Pressure build-up and release can affect the time before the dal is ready to serve.

Finish with freshness

Garam masala, coriander and lemon juice go in after pressure cooking. Adding them at the end keeps the finishing flavours distinct and lets you taste and adjust the seasoning.

Serve the dal hot with boiled rice, as suggested in the recipe. The rice makes a straightforward accompaniment to the lentil and spinach mixture.

Recipe notes & tips

• Rinse both kinds of dal before adding them to the pot.
• Wait for the cumin and mustard seeds to crackle in the hot oil.
• Sauté the garlic only until it starts to turn golden brown.
• Add the lemon juice and garam masala after pressure cooking.
• Check and adjust the dal's consistency before serving.

Variations

• Adjust the chilli: use less for a milder dal or more for extra heat.
• Change the greens: use another leafy green in place of the spinach.
• Add ginger: sauté chopped ginger with the garlic for a sharper aromatic flavour.
• Serve with flatbread: offer flatbread alongside, or instead of, the boiled rice.
• Make it looser: stir in a little extra water at the end to thin the dal.

Common mistakes to avoid

• Skipping the rinse: wash the dals before cooking, as directed.
• Adding spices too early: let the seeds crackle in hot oil before adding the garlic.
• Over-browning the garlic: stop sautéing when it just starts to turn golden.
• Releasing pressure straight away: wait 6–7 minutes after the 10-minute pressure cook.
• Seasoning only at the start: taste and adjust the salt again before serving.

How to store

Refrigerate leftover dal in a covered container and use within 3 days. Reheat until steaming hot, adding a little water if it has thickened during storage.

Frequently asked questions