Dhaba Style Dal Palak – Instant Pot Version

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This hearty Dhaba Style Dal Palak – Instant Pot Version is super easy to make and is a cozy vegetarian meal. This lentil soup is loaded with spices and spinach. I’d always rather do homemade dal rather than restaurants if possible. So, today, I’m sharing this really simple recipe for a quick healthy meal.

How do I make this Dhaba Style Dal Palak – Instant Pot Version?

Traditionally the dal is pressure cooked with water, salt and ground turmeric. The tempering ingredients are sautéed separately in a pan in ghee or oil and then added to the pressure-cooked dal.

However, I am trying to simplify my recipes and make them fast, quick and easy. In this recipe in order to simplify the cooking process. I sautéed the tempering ingredients in the instant pot, then threw the dal, spinach, and water in the pot and pressure cooked it altogether. Further I created the tadka separately in a pan and threw it in the dal. This methodology makes the cooking process fast, easy, and convenient. This quick recipe tastes great! You must give it a try.

Prep: 

Rinse and dice the onion finely, rinse and chop the tomatoes, spinach, cilantro, and slit the green chili vertically but keep it still intact.

Rinse the dal with water a couple of times and set aside.

When you are ready to cook, select sauté on the Instant Pot. First, add ghee to the pot. Second, add in cumin seeds. Third, after the cumin seeds splutter add in onions and ginger garlic paste. Stir well. Next after the onions turn golden brown, add in tomatoes and let them sauté for 2 to 3 minutes until mushy. Additionally, keep stirring intermittently. Next add in spinach, salt, Kashmiri chili powder, ground coriander, garam masala, serrano pepper, and ground turmeric. Give it a good stir. Further, after about a minute, add the rinsed dal and water. Stir it all up. Press cancel. Furthermore, Close the lid and select manual for 15 minutes. Let the pressure release naturally for 5 minutes and then quick release the pressure. Finally open the lid and garnish with lemon juice.

Tadka:

Meanwhile, once you have added lemon juice in the dal, in a pan on medium-heat, add in 2 tablespoons ghee. Next, once the ghee is warm add in cumin seeds, asafoetida, minced garlic finely, and whole dried chili pepper. Let is sauté for a minute until the cumin seeds splutter and garlic becomes fragrant. Watch it or else the garlic can burn. Further add in Kashmiri chili powder and stir for a few seconds. Transfer to the dal right away or else the garlic and chili can burn. Mix the dal well. Finally, top the dal with cilantro.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Try some of our other recipes:

Kala Chana Salad – Instant Pot Chickpea Chaat

Masala Corn – Instant Pot Spicy Corn Chaat

Rajma Avocado Chaat – Instant Pot Kidney Beans Salad

Boiled Peanut Salad – Instant Pot Protein Chaat

Instant Pot Kashmiri Dal

Dhaba Style Dal Palak – Instant Pot Version

Shilpa
This hearty Dhaba Style Dal Palak – Instant Pot Version is super easy to make and is a cozy vegetarian meal. This lentil soup is loaded with spices and spinach. I’d always rather do homemade dal rather than restaurants if possible. So, today, I’m sharing this really simple recipe for a quick healthy meal.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course, Side Dish
Cuisine Indian
Servings 4

Ingredients
  

Tempering/Tadka

Instructions
 

Prep

  • Finely rinse and dice the onion.
  • Rinse and chop the tomato, spinach, and slit the green chili vertically but keep it still intact. Rinse and chop the cilantro finely and set it aside.
  • Rinse the dal with water a couple of times and set aside.

Cook

  • Select sauté on the Instant Pot. Add ghee to the pot. Then add in cumin seeds. After the cumin seeds splutter add in onions and ginger garlic paste. Stir well.
  • After the onions turn golden brown, add in tomatoes, and let them sauté for 2 to 3 minutes until mushy. Additionally, keep stirring intermittently. Next add in spinach, salt, Kashmiri chili powder, ground coriander, garam masala, serrano pepper, and ground turmeric. Give it a good stir.
  • Further, after about a minute, add the rinsed dal and water. Stir it all up. Press cancel.
  • Close the lid and select manual for 15 minutes. Let the pressure release naturally for 5 minutes and then quick release the pressure. Finally open the lid and garnish with lemon juice.

Tempering

  • In a pan on medium-heat, add in 2 tablespoons ghee.
  • Once the ghee is warm add in cumin seeds, asafoetida, minced garlic finely, and whole dried chili pepper.
  • Let is sauté for a minute until the cumin seeds splutter and garlic becomes fragrant. Watch it or else the garlic can burn. Further add in Kashmiri chili powder and stir for a few seconds. Transfer to the dal right away or else the garlic and chili can burn. Mix the dal well. Finally, top the dal with cilantro.

Notes

This dal tends to thicken if kept in the refrigerator for the next day. You can add a little boiling water to thin it as needed. You can reduce the red chili powder or eliminate the serrano pepper as per your spice tolerance. On a scale of 1 to 5, I would place this dal at 3 in terms of spice levels, with 1 being the lowest and 5 being the highest.
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