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Instant Pot Spinach Dal

Instant Pot Spinach Dal

This creamy, mildly spiced dal requires little effort and is my go-to dal on days when I’m too tired to cook. It's a comforting yet light dal, perfect overtop basmati rice.
4.67 from 18 reviews
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Cuisine Indian


  • 1 cup small yellow lentils moong dal, soaked for 15 minutes
  • 2 tablespoons oil of choice
  • 1 teaspoon cumin seeds
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • ½ Serrano pepper or green chili minced


  • 4 cups water

Add Later

  • ½ teaspoon garam masala
  • 2 cups baby spinach
  • Cilantro garnish
  • Ghee for serving (optional, but highly recommend this!)


  • Soak the small yellow lentils (moong dal) in cold water for 15 minutes. Drain, rinse and set aside.
  • Press the sauté button. Add the oil, and allow it to heat up for a minute. Add the cumin seeds to the pot. Once they turn brown, add the garlic, ginger and Serrano pepper. Stir-fry for 30 seconds, then add the spices. Give everything a quick stir, then add the water and lentils.
  • Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
  • Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
  • Stir in the garam masala and the spinach leaves. Once the leaves begin to wilt, garnish with cilantro and serve with a spoonful of ghee on top.
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