Masoor Dal Palak is a vegan and gluten free lentils curry made with whole masoor (brown lentils) and spinach. This creamy thick dal is full of texture and overall a very nutritious & healthy meal. Make it in Instant Pot or stovetop and serve with rice, naan, roti, quinoa or even as soup!!
1¼cupwaterwater quantity may vary as per quality of rice.
Instructions
Instant Pot Method:
Rinse the masoor dal 4-5 times and keep aside. Soaking not required.
Start Instant Pot on saute (normal) mode. Once hot, add oil/ghee followed by cumin seeds and asafoetida (hing). Once the seeds splutter add the onions, stir, cover and cook until onions are translucent (approximately a 1-2 mins).
Add the ginger garlic and mix until raw garlic smell goes away.
Stir in the tomatoes, cover and cook for 5 mins or until the tomatoes are soft.
Once tomatoes are soft, add in the spices (turmeric, red chilli powder, coriander powder and garam masala and salt) and mix until combined.
Drain the lentils and add to the pot with 3 cups of water. Mix well, ensure there is nothing sticking to the bottom. Press Cancel.
You can also cook pot in pot rice at the same time while this dal is cooking. For PIP rice:, wash your rice 3-4 times (in the vessel inserts that fits inside Instant Pot)until the water runs clear. Next add fresh water, salt, ghee and cumin seeds (optional). Place a trivet inside the instant pot and place this rice vessel insert on top of it.
Close the Instant pot lid with vent to sealing and cook on manual high for 15mins followed by QR. Natural release works as well.
Open the lid, (remove the rice/trivet) start the saute mode, add the chopped spinach. Get it to a simmer or until spinach has wilted down. Add water (if required) to adjust the curry consistency.
Finish off with cilantro and lemon juice. Serve it hot over bowl of rice with some salad for that comfort meal.
Stove Top Method:
Rinse the masoor dal 4-5 times and keep aside. Soaking not required.
Cook the dal in pressure cooker or dutch oven (or thick bottomed vessel) in 3-4 cups of water & some salt for about 10-15mins or 3-4 whistles or until done and soft. Time may vary based on the quality and age of the dal.
While the dal is cooking, in another pan, make the tadka (tempering) of onion tomato ginger garlic masala.
Heat oil in vessel & once hot add the cumin seeds, asafoetida (hing) and onions and saute until the onions are translucent.
Add the ginger garlic and mix until raw garlic smell goes away.
Stir in the tomatoes, cover and cook for 5 mins or until the tomatoes are soft. Once tomatoes are soft, add in the spices (turmeric, red chilli powder, coriander powder and garam masala and salt) and mix until combined.
Add this tadka (tempering) to the cooked dal along with spinach and simmer until spinach has wilted down. Add water (if required) to adjust the curry consistency.