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Spinach Daal - Instant Pot
Spinach Daal - A staple in Indian homes, daal is a healthy lentil dish made in ghee with healthy and whole some ingredients like tomatoes, garlic and spinach.
- 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.
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!
Calories: 259kcal | Carbohydrates: 33g | Protein: 13g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 1268mg | Potassium: 640mg | Fiber: 16g | Sugar: 2g | Vitamin A: 1760IU | Vitamin C: 54.5mg | Calcium: 73mg | Iron: 4.6mg