Palak Dal – Spinach Lentil Soup
INGREDIENTS
  • Cooking Time: 15 mins
  • Servings: 4
  • Preparation Time: 10 mins
  • 225 gm Green gram lentils 1 cup de-husked/yellow mung dal
  • 150 gm Spinach chopped Palak: 3 cups
  • 300 gm Tomato 2 medium diced
  • 200 gm Onion 1 medium diced
  • 10 gm Ginger ½ inch minced/grated
  • 2 gm Green chilies 2-3 adjust as per your spice level, chopped
  • 1 tbs Lemon juice
DIRECTIONS
  1. -Start the instant pot on SAUTE mode and heat oil in it.
  2. -Add asafetida, cumin seeds, green chili and ginger.
  3. -Saute for 30 seconds then add diced onion.
  4. -Saute until onions are translucent.
  5. -Now add tomatoes and saute until soft and mushy.
  6. -Add all the spices except garam masal and lemon juice, mix them and add lentils.
  7. -Wash the lentils before adding.
  8. -Press CANCEL and close the instant pot lid with vent in sealing position.
  9. -Press MANUAL or PRESSURE COOK mode for 0 minutes.
  10. -Pressure release naturaly(NR)
  11. -When float valves pops down, open the lid and add chopped spinach. Press SAUTE mode again, let it simmer for approximately 2 minutes or until the dal starts boiling and spinach is mixed with the lentils.
  12. -Now switch off the IP, add garam masala and lemon juice.
  13. -Spinach dal is ready to be served.
RECIPE BACKSTORY
Palak dal is also very easy to cook and takes only a few minutes to set-up in an instant pot. You can also have this as soup, in case you are on a low carb diet or just craving for some hot warm soup. I have used moong lentils over here, but you can use any other lentil like toor dal, arhar dal, masoor dal and chana dal. You may also mix lentils, as you desire. It always tastes great with the right seasoning. Cooking time may vary depending on the lentil. Below are some guidelines to set IP time for various unsoaked lentils, on high pressure with natural release (NR).