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spinach dal (lentils)
servings 4
core ingredients
- 2 tbsp ghee
- 1 tsp cumin ground
- 1 tsp turmeric
- 0.5 tsp ground coriander
- 1 tsp chili powder
- 1.5 tsp curry powder
- 1 tsp garam masala
- 2 green chili
- 2 tbsp garlic
- 16 curry leaves
- 2 tomatoes diced
- 2 tsp salt
- 4 cup water
- 1 cup red lentils
- 8 oz spinach
extra ingredients
- onion
- cilantro
- lemon juice
instructions
- Add ghee, green chili, onion and garlic to pressure cooker on saute mode. Cook for 3 minutes.
- 2 tbsp ghee
- 1 tsp chili powder
- 2 green chili
- 2 tbsp garlic
- onion
- Add cumin, turmeric, coriander, chili powder, curry powder, garam masala, curry leaves, tomatoes, lentils, salt, and water. Give a quick stir.
- 1 tsp cumin ground
- 1 tsp turmeric
- 0.5 tsp ground coriander
- 1 tsp chili powder
- 1.5 tsp curry powder
- 1 tsp garam masala
- 2 green chili
- 16 curry leaves
- 2 tomatoes diced
- 2 tsp salt
- 4 cup water
- 1 cup red lentils
- Pressure Cook for 5 minutes.
- Allow 5 minutes of natural pressure release and then release the remaining pressure manually.
- Mix the lentils. Add more water, to bring the lentils to desired consistency. Dal will thicken as it cools.
- 4 cup water
- 1 cup red lentils
- Add chopped spinach and mix well. Cook on Sauté mode until the daal comes to a gentle boil.
- 8 oz spinach
notes
using a simple tadka works quite nicely
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"reference_url": "https://ministryofcurry.com/easy-spinach-dal-with-rice-instant-pot/",
"photo_url": "https://ministryofcurry.com/wp-content/uploads/2020/04/spinach-dal-1-1365x2048.jpg",
"total_time_minutes": 45,
"date_created": "2025-01-30T00:00:00Z",
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