Spinach dal (pressure cooker recipe) {Video}

Ok, you will seriously love this recipe, if you like Indian food at all. I could eat this everyday, literally. If my husband didn’t like a little variety from time to time, I probably would.

I make this in my Instant Pot which makes this recipe a quick and satisfying meal. When I am working long hours on set and don’t have much energy left to cook up a big production, I make this in under 30 minutes and then relax with my perfect meal and a glass of wine. Yum. Added bonus is that I usually take the leftovers for lunch the next day. For my dal recipe, I use red lentils and mung beans to create a perfect mixture of flavors and textures.

This recipe is:

• warming
• comforting
• filling
• packed with flavor

Pair this recipe with Indian Samosas

spinach dal (pressure cooker recipe)

Patty Malcolm | Chickfoodtv

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course dinner, Lunch

Cuisine Indian

Servings 3 serving

Ingredients

  

1x2x3x

• 1/2 cup red lentils rinsed
• 1/2 cup mung beans rinsed
• 1 tablespoon grapeseed oil
• 3 garlic cloves minced
• 1 jalapeno seeds removed and chopped
• 1/2 teaspoon cumin seeds  Cumin Seeds
• 1/2 teaspoon mustard seeds  Organic Mustard Seeds
• 1/4 teaspoon hing  Asafetida Hing
• 2 to matoes chopped
• 1 1/2 cup spinach I use frozen organic spinach, thawed in hot water
• 1 tablespoon turmeric
• 2 1/2 cups water
• 1 teaspoon garam masala  Garam Masala
• 2 lemons reserve juice of 1 for garnishing
• fresh cilantro chopped
• salt & pepper to taste

Instructions

 

• PREP. Rinse lentils and mung beans and set aside. Prepare all other ingredients.
• SAUTE. Press saute mode on Instant Pot. Add oil and, once it's hot, add cumin seeds, mustard seeds, and hing. They will start to make a popping noise 1-2 minutes.
• ADD. Chopped garlic, jalapeño, and sauté until the garlic becomes fragrant and golden brown. Then add chopped tomato and mix, mashing tomato with spoon. Continue to saute for one minute, then add spinach, salt, and turmeric powder and cook the spinach-tomato mixture for another 1-2 minutes. Finally add water, lentils, and mung beans and stir to combine.
• PRESSURE COOK. Close the lid of the Instant Pot. Cancel saute mode. Select manual and cook on high pressure for 10 minutes. Once 10 minutes is done, let the pressure go down naturally by letting the pot sit for 8 minutes. After the 8 minutes are finished, release the remaining pressure.
• FINISH. Add garam masala, cilantro, and lemon juice and adjust seasonings to taste. You can also add water to adjust the consistency of the dal to your liking.
• SERVE. Serve over rice of your choosing. Garnish with additional cilantro, black pepper and an additional squeeze of lemon juice.
• ENJOY!

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