Instant Pot Dal Palak: Spiced Lentil Spinach Curry
A comforting Indian lentil curry that combines protein-rich yellow split pigeon peas with fresh spinach in aromatic spices. This one-pot pressure cooker version delivers the traditional flavors of dal palak in a fraction of the time, making it perfect for busy weeknight dinners. The creamy lentils absorb the fragrant tempering of cumin, ginger, and garam masala, while fresh spinach adds color and nutrition. Serve with basmati rice or warm naan for a complete, satisfying meal that brings authentic Indian comfort food to your table.
Ingredients
- 1 cup yellow split pigeon peas (toor dal)red lentils1:1vegangluten-free
cook time may reduce slightly
- 4 cups water
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 inch piece ginger, grated
- 2 tomatoes, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 4 cups fresh spinach leaves
Instructions
- 1
Rinse the toor dal under running water until the water runs clear
- 2
Combine the dal, water, and salt in the Instant Pot, close lid and set valve to sealing, cook on high pressure for 10 minutes
- 3
Heat oil in a separate pan and add cumin seeds, once they splutter add onions, garlic, and ginger, cook until onions are translucent
- 4
Add tomatoes, turmeric, coriander powder, and garam masala, cook until tomatoes are soft
- 5
Release pressure manually and open the Instant Pot lid, add the cooked onion-tomato mixture and spinach to the dal, stir well
- 6
Close the lid and let sit for 5 minutes for flavors to meld
- 7
Serve hot with rice or naan
Tips
Rinse dal thoroughly until water runs clear to remove excess starch and prevent foaming during pressure cooking
Let the cooked dal rest with lid closed for 5 minutes after adding spinach to allow flavors to meld and spinach to wilt completely
Adjust consistency by adding hot water if dal becomes too thick, or simmer uncovered to thicken if too thin
Good to Know
refrigerate up to 3 days in airtight container
can be made 1 day ahead, reheat gently adding water if needed
serve hot with basmati rice, naan, or roti
Common Mistakes
rinse dal thoroughly to avoid excessive foam during pressure cooking
use manual pressure release to prevent overcooking the dal
Substitutions
Vegan Options
Gluten-Free Swaps
FAQ
Can I use other types of lentils instead of toor dal?
Yes, red lentils or moong dal work well but may cook faster, so reduce cooking time by 2-3 minutes to prevent mushy texture.
What if I don't have an Instant Pot?
Cook dal in a regular pot with 4 cups water for 20-25 minutes until tender, then follow the tempering steps in the same pot.
How long does leftover dal palak keep?
Store in refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently, adding water to adjust consistency.