EASY Spinach Dal with Rice

Spinach Dal with Rice, a favourite Indian lentil soup with an easy dump and done Instant Pot recipe.

Prep Time	Cook Time	Total Time
5 mins	15 mins	20 mins

Course	Cuisine	Servings	Calories
Main Course	Indian	4	299 kcal

Equipment

• Pressure Cooker
• Tall Trivet
• Stainless Steel Pot

Ingredients

• 1 tablespoon ghee
• ½ teaspoon cumin seeds
• ⅛ teaspoon ground turmeric
• 1 green chilli chopped
• 1 tablespoon garlic minced 
• 4 curry leaves optional
• 1 tomato diced
• 1 teaspoon kosher salt
• 2 cups water
• ½ cup red lentils masoor dal 
• 4 ounces of baby spinach

Optional Pot in Pot Rice

• 1 cup basmati rice
• 1 teaspoon kosher salt
• 1 ½ cups water

Instructions

• Add ghee, cumin, turmeric, green chilli, garlic, curry leaves, tomatoes, lentils, salt, and water. Give a quick stir.
• Place the tall trivet inside the pot. Add rice, salt, and water to the stainless steel pot and place it over the trivet.
• Close the Instant Pot with a pressure valve to seal. Select Pressure Cook(Hi) and adjust the pressure cook time to 5 minutes. Allow 5 minutes of natural pressure release and then release the remaining pressure manually. Open the Instant Pot and carefully take out the rice bowl and the trivet. 
• Mix the lentils with a spatula. Add more water, to bring the lentils to desired consistency. Dal will thicken as it cools. Add chopped spinach and mix well. Cook in Sauté mode until the daal comes to a gentle boil.
• Enjoy hot with steamed basmati rice. 

Notes

1. Substitute Masoor dal with moong dal or Toor dal. If using toor dal increase the pressure cook time to 10 minutes. 
2. You can also make dal without pot in pot rice.

Nutrition

Calories: 328kcal | Carbohydrates: 55g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 11mg |
Sodium: 1185mg | Potassium: 746mg | Fiber: 8g | Sugar: 2g | Vitamin A: 471IU | Vitamin C: 5mg |
Calcium: 58mg | Iron: 3mg