You can enjoy this hearty, healthy and nutritious Palak Dal, Spinach Lentil soup year around. Yellow Lentils are cooked with baby spinach and then flavored with an array of spices The taste, texture and flavor of this oh-so-comforting soup dal will elevate your taste buds.
And this Palak Dal, Spinach Lentil Soup can be made with Insta Pot or Pressure Cooker in less than 30 minutes. No only that, This is one Vegan, Vegetarian, Protein Rich Soup that you will keep coming back again and again.
My friends and family never let go of a chance to tease me about my love for any variety of dal or lentil soup. They lovingly chide that – Aish is on a “dal diet”. Fact is, I never diet. I eat what I like to eat and Dal is one of my favorite comfort food. I can easily survive on dal. What’s not to love about lentils!! It’s healthy, yummy, nutritious and super easy to make. They easily absorb flavors from other foods and seasonings. As a result, you can never really run out of ways to make them.
- 1 cup Lentils (I used, chana dal but any other lentils can be used)
- 2 cups baby spinach (Palak) finely chopped
- 2 big tomatoes chopped
- 1 tbsp grated ginger
- 2 to 3 Dried red chilies
- 4 tbsp oil (I used olive oil)
- 1/2 tsp jeera powder (cumin)
- 2 to 3 tsp dhaniya powder (coriander)
- 1/4 tsp garam masala (optional, if want to make more masala rich chana dal)
- 2/3 tsp turmeric powder (haldi)
- 4 cup water
- Salt to taste
- Wash the lentils thoroughly and soak for 30 mins.
- Boil the lentils with 4 cups of water, chopped spinach, turmeric, salt, chopped tomatoes until the lentils get soft. Takes about one hour without a pressure cooker and about 20 minutes if pressure cooked.
If you using INSTA POT:
- Place the dal, tomatoes, water, salt, baby spinach, turmeric in the Instant Pot.
- Close the lid, set valve to sealing. Press the manual button and then select high pressure and set time to 12 minutes.
- Cook on high pressure for 12 minutes and then let the pressure release naturally (NPR).
- Open the lid and give a stir. Press the “keep warm/cancel” button and then press the “saute” button.
- Heat oil in a large frying pan and put it over medium heat.
- After a minute add cumin seeds, 1 tsp hing and 2 to 3 dried chilies.
- Then add the grated ginger and cook for about 3-4 minutes stirring frequently.
- Add the lentils and spinach mixture to the large frying pan and turn the heat to high, stir it well. When it starts boiling, turn the heat to low, cover the pan and cook further for 8-10 minutes.
- Sprinkle it with garam masala, jeera and dhania powder. Stir well and further cook for 2 mins.
- Use any lentils you wish to use. Red or brown lentils are best here because they break down to give that lovely oozy texture.
- I usually don’t use onion or garlic in my lentil dishes, but I have tasted some great lentil soups made with onion, garlic. So limit yourself while using spices.
If you are into Lentils, try
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