Instant Pot Dal Palak
This vegan Indian curried lentils dish is packed full of healthy ingredients including turmeric, spinach, onion, and garlic to boost immunity.
Ingredients
- 1 cup lentils
- 1 tsp cumin seeds (jeera)
- 1 tbsp olive oil
- 1 serrano or jalapeno, diced
- 1 tbsp minced garlic
- 1 onion, chopped
- 1 tomato, chopped
- 2 tsp garam masala (can substitute curry powder)
- 1 tsp coriander cumin
- ½ tsp turmeric
- 3 cups water
- 2 cups spinach, chopped roughly
- salt (to taste)
Instructions
- Rinse lentils with water until the water runs clear. This will remove any extra dust or starch left.
- Turn on Instant Pot to saute mode and add olive oil.
- Add cumin seeds, garlic, and serrano pepper to pan and allow seeds to simmer (once oil is hot this should only take about 10 seconds).
- Add chopped onion and allow to brown.
- After about 3 minutes, mix in the dry spices along with salt. Then add the tomato.
- Allow this mixture to cook for another minute
- Mix in the water and lentils.
- Turn on the manual pressure on high and cook for 6 minutes. (7 minutes will make for a bit mushier lentils).
- Once it's complete, allow it to sit for 5 minutes before manually releasing the pressure.
- Stir in the chopped spinach and allow it to wilt.
- Top with cilantro or lime juice. Serve with roti or rice.
Nutrition
Serving: 1bowlCalories: 232kcalCarbohydrates: 35gProtein: 14gFat: 5gSaturated Fat: 1gSodium: 28mgPotassium: 664mgFiber: 16gSugar: 3gVitamin A: 1719IUVitamin C: 17mgCalcium: 65mgIron: 5mg
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