Instant Pot Dal Recipe – Spinach & Red Lentils with Basmati Rice

Last Updated on 4 months by Neha Deshmukh

Instant Pot Dal Recipe – Spinach & Red Lentils with Basmati Rice

Hey everyone! If you’re anything like me, a comforting bowl of dal is the ultimate soul food. I remember the first time I tried making dal – it felt a little intimidating, honestly! But trust me, this Instant Pot version is a total game-changer. It’s quick, easy, and delivers that same incredible flavor you get from a slow-cooked pot of goodness. This recipe for spinach and red lentil dal (masoor dal) served with fluffy basmati rice is a weeknight winner, and I can’t wait to share it with you.

Why You’ll Love This Recipe

This Instant Pot dal is seriously a lifesaver. It’s ready in under 30 minutes – from start to finish! The Instant Pot does all the hard work, so you get perfectly tender lentils and a beautifully flavorful dal without hours of simmering. Plus, the addition of spinach gives it a lovely freshness and a boost of nutrients. It’s a complete meal when paired with rice, and honestly, it’s just good food.

Ingredients

Here’s what you’ll need to make this delicious dal:

• 1 tablespoon ghee
• ½ – 1 teaspoon cumin seeds
• ½ – 1 teaspoon ground turmeric
• 1 green chili, finely chopped (adjust to your spice preference!)
• 1 tablespoon garlic, minced
• 8 curry leaves
• 1 medium tomato, chopped
• ½ cup red lentils (masoor dal)
• 1 teaspoon kosher salt (about 6g)
• 2 cups water (480ml)
• 1 cup basmati rice (about 186g)
• 1 ½ cups water (360ml) – for the rice
• 4 ounces baby spinach (about 113g)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dal:

• Red Lentils (Masoor Dal): These cook up quickly and become beautifully creamy. They’re a fantastic source of protein and fiber, too! You can find them at most Indian grocery stores or online.
• Basmati Rice Varieties: I love using aged basmati rice for the best flavor and fluffiness. It has a naturally fragrant aroma. You can also use regular basmati, but aged is worth seeking out if you can find it.
• Curry Leaves & Their Significance: Don’t skip the curry leaves! They add a unique, citrusy aroma that’s essential to South Indian cuisine. If you can’t find fresh, dried curry leaves will work in a pinch, but the flavor won’t be quite as vibrant.
• Ghee vs. Oil: Ghee adds a wonderful nutty flavor that complements the spices beautifully. However, if you prefer, you can substitute with vegetable oil or coconut oil. Just know that the flavor profile will be slightly different.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the ghee, cumin seeds, turmeric, green chili, garlic, curry leaves, and chopped tomato in your Instant Pot. Sauté for a minute or two until fragrant. This blooming of the spices is key to building flavor.
2. Add the red lentils, salt, and 2 cups of water to the Instant Pot. Give everything a gentle stir.
3. Now, place the basmati rice, 1 teaspoon of salt, and 1.5 cups of water in a stainless steel bowl. Carefully set the bowl on the trivet inside the Instant Pot. This allows the rice to steam perfectly while the dal cooks.
4. Close the lid and make sure the valve is set to sealing. Pressure cook on High for 5 minutes.
5. Once the cooking time is up, let the pressure release naturally for 5 minutes. Then, carefully quick release any remaining pressure.
6. Carefully remove the rice container and trivet. Stir the dal and check the consistency. If it’s too thick, add a little more water until it reaches your desired consistency.
7. Finally, mix in the baby spinach and sauté for 2-3 minutes until it’s wilted and the dal is heated through.

Expert Tips

• Don’t overcook the lentils! 5 minutes is usually perfect, but cooking times can vary slightly depending on your Instant Pot.
• Adjust the water: If you like a thinner dal, add more water. If you prefer it thicker, use less.
• Taste and adjust seasoning: Salt is important! Taste the dal before serving and add more if needed.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply substitute the ghee with vegetable oil or coconut oil.
• Spice Level Adjustment: Add more or fewer green chilies, or a pinch of cayenne pepper, to control the heat. My friend, Priya, loves to add a dash of chili powder for extra kick!
• Regional Variations: For a South Indian twist, add a squeeze of lemon juice and a pinch of asafoetida (hing) along with the spices. For a North Indian flavor, add a dollop of cream or yogurt at the end.
• One-Pot Option: If you want to simplify even further, you can cook the rice directly in the dal. Just add the rice with the lentils and increase the water to about 3 cups. You may need to adjust the cooking time slightly.

Serving Suggestions

Serve this dal hot with steamed basmati rice. A dollop of mango pickle and a drizzle of ghee on top are highly recommended! It also pairs beautifully with roti or naan.

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

• What type of rice is best for dal? Basmati rice is the classic choice, but you can also use jasmine rice or long-grain white rice.
• Can I use a different type of lentil? While masoor dal is my favorite for this recipe, you can experiment with other lentils like toor dal (split pigeon peas) or moong dal (split yellow lentils). Just be aware that cooking times may vary.
• How do I adjust the spice level? Easily! Use more or fewer green chilies, or add a pinch of cayenne pepper.
• Can this dal be made ahead of time? Absolutely! It’s a great make-ahead meal.
• What is the best way to store leftover dal? In an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.