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.
Servings: 4
Calories: 283kcal
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
Spices
- 1 tbs Ghee oil
- ⅛ teaspoon Asafetida hing
- 1 teaspoon Cumin seeds jeera
- ½ teaspoon Salt namak
- 1 teaspoon Turmeric powder haldi
- ½ teaspoon Red chili powder laal mirch
- 1 tbs Coriander powder dhaniya powder
- ½ teaspoon Garam masala
Instructions
- 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.
Nutrition
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