Spinach dal with tomatoes
Spinach dal made with tomatoes, spinach, lentils, spices and herbs. Make it in the stovetop cooker or in the instant pot. If you do not have both you can also make this in a pot.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- ½ cup toor dal (or lentils of choice, refer notes)
- ¾ cup tomatoes (2 small or 1 medium, deseeded)
- ½ cup carrot (1 small, optional)
- 1 ½ cup palak (chopped, 70 grams spinach)
- 1 tablespoon oil or ghee
- ½ teaspoon cumin seeds
- 1 to 2 garlic cloves (sliced)
- 1 green chilli (slit or chopped, optional)
- ½ teaspoon salt (adjust to taste)
- ¼ to ⅓ teaspoon red chilli powder
- ⅛ teaspoon turmeric
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- ¼ teaspoon garam masala (optional)
- 1 tablespoon lemon juice (or ½ teaspoon amchur powder)
How to make the recipe
- If you want to make this recipe in the stovetop cooker, you can make it following the same method and pressure cook for 3 whistles. Press saute button and pour oil to the steel insert of the Instant pot.
- Add cumin seeds, chopped chilli and garlic. Saute until the garlic turns aromatic for 30 to 50 seconds.
- Add tomatoes, carrots, salt, turmeric and red chilli powder. Saute just for a minute and add dal.
- Pour water and mix well. Secure the IP with the lid and position the steam release handle to sealing.
- Press pressure cook button and set the timer for 9 to 10 mins.
- When the pressure drops naturally, open the Instant pot lid and add the chopped spinach. Press the saute button and let cook until the spinach wilts for 1 to 2 mins.
- If dal palak is too thick for your liking you may pour some hot boiling water (¼ cup).
- Crush kasuri methi in your palms and add it to the simmering dal along with garam masala, if using.
- Taste test and add more salt as needed. Press cancel and cover the IP with the lid so the spinach cooks completely. Add 1 to 2 teaspoons ghee over the hot dal. Optionally you can also make a tempering/tadka like I made in this moong dal recipe. Pour it over the dal.
- Squeeze lemon juice to the spinach dal before serving. Serve it with rice, roti or paratha.
NUTRITION (estimation only)
Calories: 294kcal | Carbohydrates: 42g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 735mg | Potassium: 1012mg | Fiber: 18g | Sugar: 7g | Vitamin A: 14439IU | Vitamin C: 32mg | Calcium: 83mg | Iron: 5mg