How to make Palak Wali Dal

Instant Pot Spinach Dal, also called Palak Wali Dal in India. It’s a comforting lentil soup with spinach mixed in it for extra nutrition. It’s a comforting lentil soup with added spinach made in the Pressure Cooker. It is easy to make in the pressure cooker. Enjoy this with basmati rice or as a soup. It’s a vegetarian & gluten-free dish.

This simple and easy Palak Wali Dal and it’s healthy, wholesome, and packed with protein and fiber.

Ingrediants for Palak Wali Dal :

5 cup Split Pigeon Pea (Toor dal) washed, or a combination with masoor or moong dal

0.5 Tablespoon ghee or oil

0.5 teaspoon cumin seed (jeera)

0.06 teaspoon asafoetida (hing) optional

0.5 Green Chili Pepper diced, optional

0.5 teaspoon ginger grated

2 cloves garlic  minced

0.38 cup Tomato chopped

1.5 cups Water

1 cup Spinach (Palak) chopped, about 6-8oz

0.5-1 teaspoons lime juice

0.25 teaspoon garam masala

0.5 teaspoon salt

0.25 teaspoon ground turmeric (haldi powder)

How to make chole palak salad?

Method :

Heat oil in the pressure cooker.

Add cumin seeds, green chili, ginger, and garlic. 

Saute for 30 seconds till the point the garlic turns golden brown.

Chop tomatoes & spinach & keep them aside.

Make sure the dal is insect & dirt free and of good quality.

Now add chopped tomato, lentils (dal), spices, and water.

Stir well.

Close the cooker & let 5 whistles come.

Let the pressure release naturally & then open the lid.

Add spinach (chopped), lime juice, and garam masala to it.

Give it a good stir.

Let the dal rest for 2-3 minutes. The spinach will soften and get mixed with the dal.

The dish is ready to be served.

Enjoy with rice or as a soup.

(Serving – 2)

To prepare the tempering, in a small pan, heat ghee or oil. Add some cumin seed. Cook for some seconds. Then take the pan off the heat and add a pinch of red chili powder. Prefer Kashmiri red chili powder as it is not spicy.

Add this tempering over the dal when about to serve. It adds such a beautiful pop of color & amazing taste.

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