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.
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Ingredients
- 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
Spices
- 1 ½ teaspoons salt adjust to taste
- 1 teaspoon coriander powder
- ½ teaspoon turmeric
- Pinch of cayenne optional
- 4 cups water
Add Later
- ½ teaspoon garam masala
- 2 cups baby spinach
- Cilantro garnish
- Ghee for serving (optional, but highly recommend this!)
Instructions
- 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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