Name: Palak Dal - Spinach Lentil Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 225 gm Green gram lentils (1 cup de-husked/yellow mung dal); 150 gm Spinach (chopped Palak: 3 cups); 300 gm Tomato (2 medium diced); 200 gm Onion (1 medium diced); 10 gm Ginger (½ inch minced/grated); 2 gm Green chilies (2-3 adjust as per your spice level, chopped); 1 tbs Lemon juice; 1 tbs Ghee (oil); 1/8 tsp Asafetida (hing); 1 tsp Cumin seeds (jeera); 1/2 tsp Salt (namak); 1 tsp Turmeric powder (haldi); 1/2 tsp Red chili powder (laal mirch); 1 tbs Coriander powder (dhaniya powder); 1/2 tsp Garam masala

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I have used lentils in many of my recipes as they are one of the main protein source in a vegetarian diet. Palak dal or Spinach Lentil Soup is a popular version of lentil soup as it provides a way to add spinach/greens to your diet. Why spinach (palak)? It is a great source of vitamins and minerals. Combination of spinach and lentils make palak dal both rich in proteins, vitamins and minerals such as iron.

Palak dal is also very easy to cook and takes only a few minutes to set-up in an instant pot. You can also have this as soup, in case you are on a low carb diet or just craving for some hot warm soup. I have used moong lentils over here, but you can use any other lentil like toor dal, arhar dal, masoor dal and chana dal. You may also mix lentils, as you desire. It always tastes great with the right seasoning. Cooking time may vary depending on the lentil. Below are some guidelines to set IP time for various unsoaked lentils, on high pressure with natural release (NR).

Split Green gram (Moong dal) – 0 minute
Red Lentil (Masoor) – 0 minute
Split Red gram (Toor dal) – 6 min (only 4 minutes for soaked lentils)
Bengal gram (Chana dal) – 5 minutes

This simple and quick Palak Dal – Spinach Lentil Soup recipe was also used as part of Family Meal Ideas – Quick Indian Dinner Recipes

Ingredients

Green gram lentils (yellow mung dal) – 1 cup de-husked/
Spinach (palak) – 3 cups chopped
Tomato – 2 medium size diced
Onion – 1 medium size diced
Ginger – ½ inch piece minced/grated
Green chilies – 2 or 3 chopped; adjust as per your spice level
Lemon juice – 1 tbs
Spices
- Clarified butter (ghee) – 1 tbs
- Asafoetida (hing) – 1/8 tsp
- Cumin seeds (jeera) – 1 tsp
- Salt (namak) – 1/2 tsp
- Turmeric powder (haldi) – 1 tsp
- Red chili powder (laal mirch) – 1/2 tsp
- Coriander powder (dhaniya powder) – 1 tbs
- Garam masala – 1/2 tsp

Method

Start the instant pot on SAUTE mode and heat oil in it.
Add asafoetida, cumin seeds, green chili and ginger.
Saute for 30 seconds then add diced onion.
Saute until onions are translucent.
Now add tomatoes and saute until soft and mushy.
Add all the spices except garam masala and lemon juice, mix them and add lentils.
Wash the lentils before adding.
Press CANCEL and close the instant pot lid with vent in sealing position.
Press MANUAL or PRESSURE COOK mode for 0 minutes. pressure release naturally(NR)
When float valves pops down, open the lid and add chopped spinach.
Press SAUTE mode again, let it simmer for approximately 2 minutes or until the dal starts boiling and spinach is mixed with the lentils.
Now switch off the IP, add garam masala and lemon juice.
Spinach dal is ready to be served.

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4.8 from 5 votes