Spinach Daal
By :Archana Mundhe
Print Recipe
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
Votes: 9
Rating: 5
Rate this recipe!
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 15-30 min
Diet Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Lentils, Spinach, Tomatoes
Prep Time 5 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 2 tablespoons ghee
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon turmeric
  • 2 green chilies cut into halves
  • 2 tablespoons garlic chopped
  • 8 leaves curry optional
  • 2 plum tomatoes diced
  • 1 cup lentils (split and skinned greenor split red lentils or yellow pigeon peas)
  • 2 cups spinach rough chopped
  • 2 teaspoon salt
  • 4-5 cups Water
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 15-30 min
Diet Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Lentils, Spinach, Tomatoes
Prep Time 5 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 2 tablespoons ghee
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon turmeric
  • 2 green chilies cut into halves
  • 2 tablespoons garlic chopped
  • 8 leaves curry optional
  • 2 plum tomatoes diced
  • 1 cup lentils (split and skinned greenor split red lentils or yellow pigeon peas)
  • 2 cups spinach rough chopped
  • 2 teaspoon salt
  • 4-5 cups Water
Votes: 9
Rating: 5
Rate this recipe!
Instructions
  1. Turn Instant Pot on Saute mode. Once the "hot" sign displays, add ghee. Add cumin and cook for 30 seconds.
  2. Add turmeric, green chilies, garlic and curry leaves. Mix well.
  3. Add tomatoes, lentils, salt and 2 cups of water. Give a quick stir.
  4. Close Instant Pot with pressure valve to sealing. Set Instant Pot to Manual at high pressure for 15 minutes.
  5. When time is up allow natural pressure release, or do quick release, after about 5 minutes of natural pressure release.
  6. Add approx 2 cups of water to bring the lentils to desired consistency.
  7. Blend the daal using immersion blender. Add chopped Spinach and mix well.
  8. Cook on Sauté until the daal comes to a gentle boil.
  9. Turn the Instant Pot off by pressing Cancel. Add more water if required. Adjust salt to taste.
  10. Serve hot with steamed basmati rice.
  11. Note: Everyone has a different consistency they like for the daal. Adjust water to your liking. This recipe was tested using 4- 5 cups of water and turned out fantastic.
Recipe Notes

6 replies
  1. Jasonk001
    Jasonk001 says:

    I made this today and it was really very good. If you like daal you will like this. I am going to try more garlic next time.

  2. mmathews
    mmathews says:

    Excellent recipe! I used green lentils b/c that’s what I had in the cupboard. I also added 1 lb. cube turkey ham because I needed to get it out of fridge. Increased garlic to 3 T. Used 1/2 habanero and 1 Fresno pepper, and that was pretty hefty kick. Dial back peppers if you prefer milder flavor. This one’s a win!

  3. augercl
    augercl says:

    J’ai adoré cette recette. Je trouvais l’apparence plus liquide que sur la photo, mais le goût est impeccable. Avec des lentilles rouges, je suggèere de ne pas utiliser le mélangeur.

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