Spinach Dal Recipe – Instant Pot Mung Dal with Greens

Last Updated on 2 months by Neha Deshmukh

Spinach Dal Recipe – Instant Pot Mung Dal with Greens

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, healthy, and easy weeknight meals. This Spinach Dal – or Palak Dal as we call it at home – is exactly that. It’s a vibrant, flavorful lentil dish packed with goodness, and the Instant Pot makes it unbelievably simple. I first made this when I was craving something nourishing after a particularly busy week, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t just another dal recipe. It’s quick, thanks to the Instant Pot, and the spinach adds a beautiful freshness and a boost of nutrients. Plus, the subtle spice blend is warming and inviting. It’s perfect for a cozy night in, a light lunch, or even as part of a larger Indian spread. Honestly, it’s a hug in a bowl!

Ingredients

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

• 1 cup short-grain rice
• ½ cup mung dal (split yellow lentils)
• 1 teaspoon kosher salt (plus more to taste)
• 4 cups water
• 1-3 small green chilies (adjust to your spice preference)
• 1 pound baby spinach
• 8 garlic cloves
• ½ inch ginger
• 3 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1 medium yellow onion
• 1 teaspoon garam masala
• 1 teaspoon kosher salt

Ingredient Notes

Let’s talk ingredients! A few things will really make this dal shine:

• Mung Dal: This is the star! Mung dal is known for being easily digestible, making it a great choice for a comforting meal. It cooks quickly and has a lovely, slightly sweet flavor. You can find it at most Indian grocery stores, and increasingly in well-stocked supermarkets.
• Ghee: Oh, ghee! It adds such a rich, nutty flavor. It’s traditional in Indian cooking, and honestly, it just makes everything better. If you’re new to ghee, it’s clarified butter, so it has a higher smoke point and a beautiful aroma.
• Garam Masala: This is a blend of warming spices – typically cinnamon, cardamom, cloves, cumin, coriander, and black pepper. Every family has their own blend, so feel free to use your favorite!
• Regional Variations in Dal Preparation: Dal recipes vary so much across India! Some regions use different lentils, others add tomatoes or tamarind for tanginess. This recipe is a North Indian-inspired take, focusing on simplicity and fresh spinach.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the rice and mung dal a really good rinse under cold water. This helps remove any excess starch.
2. Add the rinsed rice, dal, water, and 1 teaspoon of salt to your Instant Pot.
3. Seal the lid and pressure cook on high for 6 minutes. Then, let the pressure release naturally for 5 minutes before manually releasing any remaining pressure.
4. While the dal is cooking, let’s prep the spinach. Blanch the spinach and green chilies in boiling water for 1-2 minutes. This keeps the spinach bright green and slightly tender. Drain and immediately rinse with cold water to stop the cooking process.
5. Now, blend the blanched spinach, green chilies, garlic, and ginger into a super smooth puree. Set this aside.
6. Time for the flavor base! Heat the ghee in a separate pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds, until fragrant.
7. Add the chopped onion and sauté until it’s translucent and softened, about 4-5 minutes. Stir in the garam masala and cook for another minute.
8. Pour in the spinach puree and cook for 2-3 minutes, stirring constantly.
9. Finally, gently mix the cooked rice-lentil mixture into the spinach base. Give it a good stir, and taste! Adjust the seasoning with more salt if needed.
10. Serve hot with an extra drizzle of ghee – because why not?

Expert Tips

• Don’t skip rinsing the dal and rice! It really does make a difference in the texture.
• If your spinach puree is too thick, add a splash of water to thin it out.
• Taste as you go! Salt is key to bringing out all the flavors.

Variations

• Vegan Adaptation: Simply swap the ghee for a plant-based oil like coconut oil or avocado oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your garam masala blend to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the green chilies for a milder dal. For extra heat, add a pinch of cayenne pepper or a finely chopped serrano pepper. My friend, Priya, loves to add a dash of red chili powder for a smoky kick!
• Festival Adaptations (Makar Sankranti/Lohri): During Makar Sankranti or Lohri, you can add a dollop of white butter (makhan) on top for a traditional touch.

Serving Suggestions

This Spinach Dal is fantastic on its own, but it’s even better with:

• Warm roti or naan bread – perfect for scooping up every last drop!
• A side of raita (yogurt dip) to cool things down.
• A simple cucumber and tomato salad for a refreshing contrast.

Storage Instructions

Leftovers? Yes, please! Store any leftover dal 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

What is the best type of rice to use for dal?

Short-grain rice works best because it gets nice and creamy when cooked with the lentils. Basmati rice can also be used, but it will result in a slightly less creamy texture.

Can I make this dal ahead of time?

Absolutely! You can make the dal a day or two in advance and store it in the refrigerator. Just reheat it gently on the stovetop before serving.

How can I adjust the consistency of the dal?

If the dal is too thick, add a little hot water until it reaches your desired consistency. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

What can I substitute for ghee?

As mentioned before, coconut oil or avocado oil are great vegan substitutes. You can also use vegetable oil or olive oil, but the flavor won’t be quite as rich.

Is mung dal easy to digest?

Yes! Mung dal is considered one of the most easily digestible lentils, making it a great choice for people with sensitive stomachs.