Easy Moong Dal Palak Recipe (Pressure cooker and Instant pot)
A creamy, flavorful palak dal recipe made with simple everyday ingredients that saves you time and calories! Learn how to make this easy moong dal palak recipe on stovetop/ instant pot/ pressure cooker.
Rinse and place dal with all other listed ingredients except salt in the instant pot with water. Close and cook on high pressure for 10 minutes.
Allow the pressure to release naturally. Add salt and mash. Transfer to a serving bowl.
How to cook moong dal palak in pressure cooker
Rinse moong dal a couple of times. Place them in the pressure cooker and add the rest of the ingredients (except salt) with water. Do not mix. Close and cook on high flame. When it reaches high pressure, reduce flame to medium and cook for 4 whistles or 10 minutes.
Once the pressure is released, add salt and mash everything together. Transfer to a serving bowl.
How to cook dal palak in a pot on stovetop
Place dal with all the listed ingredients except spinach in a deep pot. Do not close. Add an additional cup of water (3½ cups in total) and bring it to a boil. Simmer and cook until the lentils turn soft and the whole mixture turns creamy. Stir occasionally to prevent lentils from sticking to the bottom. If it becomes dry and sticky, add boiling water, ¼ cup at a time. It would take about 20 to 25 minutes for the lentils to cook.
Add spinach and cook for 4 to 5 minutes. Add salt and mash with a ladle for a creamy consistency. Transfer to a serving bowl.
Tempering (tadka)
Heat oil in a small pan and add mustard. Once it starts popping, add urad dal. Once it roasts to a golden brown, add red chillies and curry leaves. Roast for 2 minutes. Drizzle on the curry and serve hot with rice or roti.
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Notes
Hing or asafoetida is an Indian spice that's usually used with dal. It helps prevent gas and bloating. It is optional and is okay to leave it out (unless you have a sensitive stomach). You can also use ½ teaspoon minced ginger instead.
If you have the time, soak lentils for 10 to 15 minutes. It will improve the flavor of lentils and make them creamier.
Dal tends to get thicker over time. If you're serving it later and you feel it is too thick, add ¼ cup of hot water (or as needed) with a dash of salt.
If you like your dal spicier, add ½ to 1 teaspoon (depending on your required spice level) of chili powder when you roast the chilies and urad dal for tempering. Add 2 tablespoons of water, bring it to a boil and pour the tempering onto the cooked palak dal.
Make ahead option: This dal palak stays fresh in the refrigerator for 2 days. Freeze it if you want to store it longer. It can be frozen for about a month.