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Whole Masoor Dal Palak

Whole Masoor Dal Palak

Shweta Arora
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!! 
4.5 from 2 votes
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 4

Equipment

Ingredients
  

  • 1 cup whole masoor dal brown lentils
  • 1-2 tbsp cooking oil or ghee
  • 1 tsp cumin seeds zeera
  • pinch asafoetida hing
  • 1 yellow onion finely chopped
  • 1 tbsp garlic minced
  • ½ tbsp ginger minced
  • 2 tomatoes finely chopped or pureed
  • 2 cups spinach leaves roughly chopped
  • 1 tbsp lemon juice adjust to taste
  • 2 tbsp cilantro leaves finely chopped

Spices

  • ¼ tsp turmeric
  • 1 tsp red chili powder adjust to taste
  • ½ tbsp coriander powder
  • ½ tsp garam masala adjust to taste
  • salt to taste

Pot In Pot Rice

  • 1 cup Basmati Rice
  • 1 tsp ghee cooking oil, neutral
  • 1 tsp cumin seeds optional
  • ½ tsp salt adjust to taste
  • cup water water 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.
  • Finish off with cilantro and lemon juice. 
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