A reviewer said "my search for the perfect daal recipe is now over, thanks to you! this turned out delicious!" and we couldn't agree more! Hearty, comforting, and undeniably delicious, this daal always hits the spot!
If I wrote an autobiography it would be called The Dal Diaries: Stories of a Reluctant Cook. Dal Roti was a staple meal for me growing up and if I shut my eyes and think about family meals during my childhood in Jeddah or later years in Karachi I always see a steaming bowl of dal on the table. Daal remains my comfort food and the sound of baghaar remains my comfort sound.
I've been making this version of dal palak for over 5 years now and each time I am grateful for the alchemy of basic ingredients that make it so special
What Makes this Dal Different
Now let's talk more about this Instant Pot Dal Palak. If you have made any of the dal recipes on my blog then you will see that this one is quite different. The fresh grated ginger makes the biggest difference. It creates a flavour that is sharper, punchier and brighter than most and I love that. Most dals are better the next day, but this one even more so as the flavours meld together.
Reheating and Substitutions
Since it is made from dals that thicken naturally I do suggest adding water and reheating your leftovers stove top. I have also made this Instant Pot Dal Palak with Kale and it totally works. If you are reluctant to go the ginger root or simply don't like the flavour feel free to skip it entirely or halve the quantity.
Instant Pot Dal Palak
Ingredients
To Cook in the Instant Pot
- ½ cup Arhar/Toor Dal
- ¼ cup Moong Dal
- ¼ cup Masoor Dal
- 1 tsp Salt
- ¼ tsp Turmeric
- ½-1 tsp Red Chilli Powder (optional, see notes)
- 1 tsp Grated Ginger
- 1 Diced Tomato
- 3.5 cups Water
Add Ins
- Juice of half a lemon
- ¼ cup Diced Cilantro
- 2-4 Minced Green Chillies
- 3-4 cups washed, chopped spinach
- Additional salt to taste
Baghaar/Tadka
- 3 Sliced Cloves of Garlic
- ¾ tsp Cumin Seeds
- 3-4 Dried Whole Red Chillies
Instructions
- Add all the IP ingredients to the pot - Put on Manual for 18 minutes. Quick Release.
- Mix in all the ingredients in the Add Ins category, taste, adjust seasoning. I usually add more lemon/salt
- Heat 2-3 tbsp of oil in a small pan, when it is hot add the cumin seeds, garlic, and dried red chillies, cook till the garlic is amber coloured and pour over daal.
Notes
- use whatever combination of dal you like - simply adjust cook times! Chana Dal works very well
- I sometimes omit red chilli powder and just up the green chilli, but if you want a more traditionally Pakistani taste then halve the ginger, add ½ tsp garlic paste and use ½ tsp red chilli powder
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Irum says
My go to IP daal Palak recipe! Love it
Sarah Mir says
That is great to hear thank you!!!
Mishal says
So savory and all around comfort night meal for my American Pakistani family. The quantity of each spice was the perfect amount. Thank you! Finally, a good daal recipe for a beginner chef like me that WORKS! And a bonus - its taste is so close to the taste of my mom's and grandma's daal recipes. YUM.
Sarah Mir says
Thank you so so very much Mishal for sharing this! I am glad to hear this recipe hit the notes of home, there is nothing quite like that feeling - thank you once again!
Irum says
Love this daal recipe, always turns out fab and had never thought of adding in spinach which works so well here
Sarah Mir says
I am so glad you liked it! I didn't grow up with a lot of daal palak either, but I love how it makes it more wholesome!
Izza Ashraf says
My toddler is OBSESSED with this dal and it's such a breeze to make!!Thank you for such a delish and easy recipe!5 stars🔥🔥