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Palak Dal – Spinach Lentil Soup
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5 from 9 votes

Palak Dal - Spinach Lentil Soup

A very simple and health recipe packed with plant based protiens, iron, vitamins and minerals from two main ingredients lentil and spinach.  
Prep Time10 mins
Cook Time15 mins
Natural Release30 mins
Total Time25 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 283kcal


  • 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



  • Start the instant pot on SAUTE mode and heat oil in it.
  • Add asafetida, 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 masal 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 naturaly(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.


Calories: 283kcal | Carbohydrates: 44g | Protein: 17g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 339mg | Potassium: 1050mg | Fiber: 20g | Sugar: 5g | Vitamin A: 4290IU | Vitamin C: 31mg | Calcium: 98mg | Iron: 6.4mg