Instant Pot Dal Palak / Spinach Dal
Dal Palak is one of those everyday staples that never loses its charm. It's the dal I 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.
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.
- 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
- 1 cup quinoa or rice rinsed
- 1 cup water
- Trivet + metal bowl that fits your Instant Pot