Spinach Daal – A staple in Indian homes, daal is a healthy lentil dish cooked in ghee with healthy and whole some ingredients like tomatoes, garlic and spinach. Best way to make it is in a pressure cooker or an Instant Pot!
A few weeks back I published a post on Indian Pulses. The lentils I used for making today’s spinach daal in Instant Pot are the ‘split and skinned green gram’. These are small yellow lentils that cook super fast. Yellow pigeon peas or split red lentils would be my other two favorite lentils to make this daal.
Growing up, I remember eating many variations of Indian daals made by my mom. Spinach daal is one of her recipe that I adapted for my busy life style with little children. This daal beautifully incorporates protein and veggies in one dish. Served with steamed rice it sure makes a wholesome and hearty meal. Over the years I have simplified my mom’s recipe and here is my version that we enjoy frequently:
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- 2 tbsp ghee
- 1 tsp cumin seeds
- 1/4 tsp turmeric
- 2 green chilies slit into half
- 2 tbsp garlic chopped
- 8 curry leaves optional
- 2 plum tomatoes diced
- 1 cup lentils split and skinned green gram or split red lentils or yellow pigeon peas
- 2 cups spinach rough chopped
- 2 tsp salt
- 4-5 cups of water
- Turn Instant Pot on. Once the "hot" sign displays, add ghee. Add cumin and cook for 30 seconds. Add turmeric, green chilies, garlic and curry leaves. Mix well.
- Add tomatoes, lentils, salt and 2 cups of water. Give a quick stir.
- Close Instant Pot with pressure valve to sealing. Set Instant Pot to Manual(HI) for 15 mins. Allow Natural pressure release or do Quick Release, after, about 5 mins of NPR.
- Add more water, about 2 cups, to bring the lentils to desired consistency. Blend the daal using immersion blender. Add chopped Spinach and mix well. Cook on Sauté mode until the daal come to gentle boil. Turn IP off. Add more water if required. Adjust salt to taste.
- Serve hot with steamed basmati rice.
Recipe Video
Everyone has a different consistency they like for the daal. I usually put about 4-5 cups of water for 1 cup of lentils.
Cook Time for this recipe can also be reduced to 8 minutes!
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
Hans Susser says
Beautiful dish/presentation, great food 🙂
Archana says
Thank you Hans!
Katie says
I’m curious about the curry leaves. What are they and where would I like for them. I can’t wait to try this dish!
Archana says
Curry leaves are usually available in Indian grocery stores. If you cannot find them you can skip them too.
Jimaie says
So excited to make this!
Archana says
Awesome! Please let me know how you like it.
annika says
Although I make a spinach curry and of course makes lots of types of dal… this one is new to me.. I will have to try it.
Archana says
Thank you Annika! It incorporates spinach beautifully making the daal healthier.
Becky says
Delicious! My kids weren’t too thrilled, but they loved it & asked for it in the lunch tomorrow. Thank you!
Archana says
Thank you for the feedback Becky! I am glad that they wanted it for lunch. So healthy and good for them.
VK Shah says
I made this last night with a few substitutions. I had half cup of red and half cup of green lentil – they might have been whole not split. I soaked for 20 minutes. I also added kale instead of spinach. Overall the taste was good, but texture was not perfect . Next time, I will add more water after and blend more. Thank you for recipe.
Archana says
I like your idea of using kale in this recipe. I love kale and I am sure it must have tasted delicious. I have to agree that I do end up adding more water sometimes when I want a more soupy consistency. Thank you.
Schnippelboy says
Ich liebe Spinat
Archana says
me too!
Roberta says
I love this dish! I have made it three times already. I can’t to try more of your recipes. I am so glad these are written for the Instant Pot. Thank you!
Archana says
Thank you!So glad to hear that you are enjoying this recipe. We make this once a week too! So healthy and the Instant Pot makes it very easy. Do try rest of my recipes!
Cooking For The Time Challenged says
This looks terrific. I can hardly wait to make it.
Archana says
You will love it!
Preeti Mehta says
Archana, did you use yellow moong for this recipe?
Archana says
Hi Preeti, Yellow moong daal or masoor daal work well for this recipe and cook time I have specified.
muleadmirer says
Archana! We tried this one tonight and all thought it was excellent. I don’t happen to have curry leaves (we live in the middle of nowhere) and I used beet greens from the garden instead of spinach, Tomatoes are not yet ripe, but canned did work. Actually, I couldn’t believe how insanely EASY the recipe was; I kept checking to make sure I had not messed up. THIS is happening again! Thank you again and I really appreciate the time and effort you put into this blog!
Archana says
Hi Wendy! Awesome! This notes makes me SO happy. I love beet greens and its a great idea to add any greens you like, we sometimes make this with dill or chard too! This recipe is our family recipe that we make once a week. It is also a good make ahead dish. Thank you for trying the recipe and taking time for giving me the feedback. Thank you! Thank you!!
Tas says
Hi Archana, do the lentils need to be soaked in water? If soaked, will it still be 15 min on manual mode?
Archana says
Hi! Lentils do not need to be soaked. If you do soak them reduce the cook time to 10 mins.
Liz says
You make everything look so easy! Wonderful recipe
Archana says
Thank you Liz!
My Real Dish says
Do you soak your lentils or not? I’ve tried not soaking them and had tummy troubles. Advice? This recipe looks so yummy!
Archana says
Hi Susan, So the split lentils like mung daal, masoor daal or toor daal do not need to be soaked. If they are whole beans I def soak them. Here is a link you might like to read on different lentils and beans – http://ministryofcurry.com/indian-pulses/
Lenisa says
How long do you need to soak the whole lentils? Does this change the cook time also?
Archana says
Hi Lenisa! If you are talking about whole brown lentils, they do not need soaking. They will cook in same time.
Hope this helps!
Lenisa says
What about while red lentils? Thank you!
Archana says
Same cook time for red lentils.
Vaidehi says
Came out really good. Was a little skeptical because there was no onions or ginger. I really enjoyed it!
Archana says
Thank you!
Priya says
Don’t you wash lentil before adding ?
Archana says
Not the one’s I buy here in the US.
Noela Botelho says
Turned out fabulous! Archana, thanks so much for the recipe!
Archana says
You are welcome! Glad you enjoyed it.
Sharon Goldman-Salach says
Have been making this every week since I got my Instant Pot. Our favorite IP recipe from you! Thanks!
Archana says
Hi Sharon! Thank you for your lovely feedback. I am so happy to read this.
Louise Samson says
Again, great recipe. Very flavourful. Next time, I will put less water at finish to get more texture and flavour. Hmmmmm…maybe more garlic and green chilies? Details. All your recipes are wonderful. Thank you, Archana!
Archana says
Thank you Louise! Yes you can absolutely add more garlic and green chilies for a spicier daal. I am posting another variation of this recipe soon with pot in pot rice.
Sofia says
Hi! Checking out your great recipes and had a question please; what if you don’t have an immersion blender!? Can you use something else?
Archana says
Yes you can try a masher or use back of a spoon
Shifa says
Can we add chicken to it to make chicken daal?
Archana says
I have not tried but yes, it will work.