[Instant Pot] Everyday Lentil & Spinach Dal

These days I do most of my recipe-clipping on Pinterest, but I still have a recipe folder on my browser’s bookmarks bar dating back from the days before ‘pinning’ was a household term (shocking, I know). There’s a smattering of links from all corners of the web, but the heart of the collection is a sub-folder marked “Tried and True,” which holds those special recipes that I’ve come back to again and again… the keepers, if you will! Along with the formula behind killer pumpkin garlic knots and the original source inspiring my favorite chili (which has been tweaked and perfected and eventually taken over as Grant’s kitchen specialty), this folder is also home to an unassuming yellow dal bookmarked from Smitten Kitchen. I made this recipe for the first time in college, just starting to dip my toes into Indian cooking, and I can’t even tell you how many times I’ve served it up since then!

This dish has been a dinner staple in my house for a lot of reasons. For one, the recipe is really straightforward, easy enough to commit to memory. It’s also super inexpensive. I do my best to cook with economy and grace, and these tasty lentils make it easy: all of the budget-friendly benefits of dried beans, but with no soaking needed. It’s a hearty vegetarian (easily vegan) source of protein – about 14 grams per serving, before the yogurt garnish. And those healthy legumes are filled out with plenty of vegetables and nutritious spices. I’ve been putting more focus on anti-inflammatory foods in my diet lately, and the turmeric, cumin, coriander, cayenne and garlic in this recipe all offer functional health benefits to reduce inflammation in the body. This is definitely an example of getting your flavor from real food, and this enticing combination is so nutritious that it’s practically medicinal!

Instant Pot Recipe: Everyday Lentil & Spinach Dal

There’s a lot to love about this dal already, but there’s one more thing that takes it to the next level: Instant Pot! My faithful pressure-cooking companion has made this procedure another notch simpler, and I just had to get this on paper for my fellow devotees. Follow the original technique if you’d rather cook on the stovetop, but this is my method now!

Instant Pot Recipe: Everyday Lentil & Spinach Dal

When I used to follow the original recipe, I would cook the lentils first and make a spicy sauteed onion tadka to stir in at the end. Now, I take advantage of Instant Pot’s Saute function to cook those ingredients first before adding the lentils to the same pot (the actual legume-cooking-time is so much quicker under pressure, that I no longer find it worth it to cook the aromatics separately). I don’t know if purists may turn up noses at this technique, but to my tastes the results are perfectly delicious.

Instant Pot Recipe: Everyday Lentil & Spinach Dal

Today I used an equal mix of red lentils and yellow split peas, but you can also just pick one or the other – they’re similar in texture and flavor. Just don’t use hardier lentils like brown, green or black, because those won’t break down into a smooth consistency like these will. After stirring in the water, this mixture cooks under pressure for 10 minutes.

Instant Pot Recipe: Everyday Lentil & Spinach Dal

It doesn’t look so pretty when we open the lid, but don’t fret. Take this opportunity to easily pick out the slivers of tomato skin, and then the dal is easily whisked to a smooth, almost-puree consistency.

Instant Pot Recipe: Everyday Lentil & Spinach Dal

You could stop with just the perfectly spicy, tomato-infused lentils, but on the other hand… why not add a TON of spinach?!? The delicate leaves wilt right in, and add so much extra nutrition. You can even add more than this if you like, go nuts! I use fresh when I have it, but I also keep frozen spinach on hand for this.

Instant Pot Recipe: Everyday Lentil & Spinach Dal

To make this a full meal, I top with a generous dollop of cold, plain yogurt and lots of fresh cilantro, then serve the dal with a side of whole grain rice or naan. It’s really hard for me to do justice to how delicious this is… it doesn’t seem so exciting because it’s a bowl of stewed lentils, vegetables and greens – not to mention peasant food – but I’m honestly always happy to sit down to a bowl of this dal. Those unassuming ingredients come together into something unexpectedly rich, savory, spicy and satisfying. Trust me… it’s a keeper!

FIND MORE OF MY INSTANT POT RECIPES HERE.

[Instant Pot] Everyday Lentil & Spinach Dal

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 6

[Instant Pot] Everyday Lentil & Spinach Dal

Adapted from Smitten Kitchen.

2 Tbsp coconut or olive oil
1 large onion (red or yellow), chopped
3 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1/4 tsp dried cayenne pepper
1.5 cups of red lentils or yellow split peas (or a combination of both)
3 cups water
1/2 tsp salt
1 large tomato, cut into 6-8 wedges
several big handfuls of spinach (about 4 cups)
1/4 cup fresh cilantro, chopped (optional)
2 tsp butter (optional - this gives a richer flavor, but leave it out to keep it lighter/vegan)
To serve:
plain yogurt
fresh cilantro
cooked brown rice or naan

Add the coconut or olive oil to the pressure cooker to cook over medium heat (press the 'Saute' button to begin cooking at medium saute heat). When the oil is hot, add the chopped onions and cook until they soften and become translucent. Stir in the garlic, and cook for another minute until fragrant. Turn off the heat (hit the 'Cancel' button), then add the cumin, coriander, turmeric and cayenne and mix well to combine.

Add the lentils, water, salt and tomato wedges and stir into the onion mixture. Cover the Instant Pot with the lid, and be sure that the valve is in sealed position. Press the 'Manual' button and adjust cooking time to 10 minutes. After the program is finished, press 'Cancel' to turn off warming mode, and wait 10 minutes before opening the valve to release pressure.

Remove and discard the tomato skins, and whisk together the lentils to emulsify, smashing the tomato wedges against the side of the pot if needed. Add the spinach, along with cilantro and/or butter if desired, and stir to combine. The residual heat will wilt the spinach quickly.

Serve over brown rice or with naan, topped with plain yogurt and fresh cilantro.

http://flavorrd.com/2015/05/instant-pot-lentil-spinach-dal/

57 thoughts on “[Instant Pot] Everyday Lentil & Spinach Dal

  1. This was my first Instant Pot concoction and it was totally delicious! My sister and I loved it. Thanks for the recipe 🙂

  2. i’m an Indian who’s cooked Dal for years in the traditional way. Came here to check the cooking time for instant pot. Love the idea of putting in the seasoning before hand and be ready to eat the Dal at end of it all. Thanks!

    1. Thank you!! I know my shortcut isn’t the most authentic, but I’m glad you think it works too!

  3. Great insta-dinner is right! WE do beans a lot in my family. But not lentils…gotta get some to make this delish-looking dish!

  4. I did it!! Thank you SO much!! This was just what I needed. The photos were so helpful. I kept making the yellow split peas and they kept coming out like one of your photos. ..I had no idea I needed to whisk it! I can now use my instantpot!

    Can you tell how I could make the split peas in a way that it cones out with the peas still there – not mushed?

    Having a bowl of your recipe now- yummy!

    1. Janeene, you really made my day! I’m so glad I was able to walk you through it, and help you pull a healthy home-cooked meal out of your instant pot! I’m sure there will be many more to come 🙂

      I think split peas and red lentils always cook up to a mushy consistency, but if you’re looking for more definition, I would try cooking brown, green or black lentils – they hold their shapes much better.

  5. Thanks for sharing this recipe. I’ve made this 4x now and my family loves it! I’ve also shared the recipe with my niece as I made it once for her family of 7 and even the kids like it…it’s definitely a staple in my rotation! 🙂

  6. Oh my oh my oh my! This was so fabulous!! Every bite gets better! (used sour cream instead of yogurt)

  7. This is my 2nd attempt at Instant Pot cooking and it was a success! I served it with plain yogurt, lime wedges, and naan. Delicious! Thank you for sharing!

  8. Finally a good Dahl recipe for my instant pot. After making the regular way for years I too wondered of a one step ready to serve method! Following you on Pinterest now.

  9. Can I add the spinach in the same time with the Lentils? How would the spinach cook if it’s just added in the end?

    1. The lentils are very hot after pressure cooking, so the spinach wilts quickly when stirred in. This is baby spinach, so it’s delicate and doesn’t have very thick stems. 10 minutes under high pressure would leave it pretty overcooked for my taste.

  10. Would it make a lot of difference leaving the tomatoes out. I can’t eat nightshades sadly. Or is there a substitute

    1. It’s worth a try leaving out the tomato – you could try adding another vegetable for flavor, maybe a squash puree?

  11. So easy and delicious! And healthy! Thanks for sharing this awesome recipe!

  12. This is excellent! I love my Instant Pot…my sister was coming over for lunch and she said “the aroma” of everything cooking. Yes, I said, and ready in 10 minutes! What a great lunch we had. Thank you, thank you, thank you! You made our time together special!

    1. Thank you for sharing, this is so charming! I love when simple foods meet special moments – nothing better than sharing a good meal!

  13. Awesome recipe. Thanks for the guidance on using the instant lot as well. Made this last night and loved it! I used 1/4 can of canned tomatoes instead of fresh.

    1. It is a brand of electric pressure cooker – it does have a slow cook function, but this recipe is written to cook under pressure.

    1. Yes! I use frozen cut-leaf spinach sometimes. Stir it into the hot lentils after cooking just like the fresh spinach; it heats through quickly, and even helps cool the soup a bit. I don’t bother thawing first and squeezing out the liquid like in some other recipes – this dal can accommodate the extra moisture.

  14. This looks good, but I have questions for Instant Pot experts. If I halve the recipe, would the Instant Pot get upset? Would the time remain the same?
    Thank you. 🙂

    1. Should be A-OK! With Instant Pot, the general rule is to always cook with a minimum of 1 cup liquid. But be aware: this stuff makes great leftovers, and can even be frozen.

  15. Hi!
    Thank you for this great recipe, I just got my instant pot and this is my first try, I am so happy I can now cook easily and quickly lentils and beans!
    I love cooking huge batches to freeze and have ready later, if I increase the quantities, I guess I should increase cooking time as well? I am quite new to this 🙂
    Thanks again!

    1. Yes, Instant Pot makes dry beans SO easy! I love being able to “set and forget” and this is a great recipe to freeze for later. You should be able to use the same cooking time regardless of the quantity!

  16. Pingback: Easy Spinach Dal
  17. Have you tried adding cubed potatoes to this? I’ve made it once before (it was delicious) and I want to try adding potatoes next time. ‘m new to pressure cooking, would it require changing the amount of liquid?

    1. Good question. If I tried it, I would probably add a little extra water to keep it from getting too much thicker. Maybe start with 1/2 cup of water for every cup of cubed potatoes you add? Just a guess.

  18. Thank you for this – I was linked here through the UK Instant Pot Community FB page and tried this at the weekend – success! Great recipe 🙂

  19. Than for the recipe! Do you know if you can add meat to this as well ? If so at what point would it be added?

  20. Just made this tonight (after I saw it recommended by someone on metafilter)! It turned out perfectly! I served with some naan from a recipe on budgetbytes.com. I’m gonna check out your other instant pot recipes now!

  21. Great recipe! I have some ideas:

    A friend suggested adding a teaspoon of brown mustard seed to the oil at the very beginning and then waiting until it starts popping like crazy before adding the onion. This added a nice flavor. Along with the onion I added a finely diced jalapeno (I like it hot) and some leek. After adding the garlic and sauteeing it a minute, I added the spices (I used 3 TBs Sun Madras Curry Powder with some smoked paprika and just a bit of cayenne) and sauteed those around a bit to develop their flavors. The spices will stick a bit, but then I added a little bit of the water and degazed the pan. I used canned diced tomatoes and it did not see to hurt the flavor at all. Adding the fresh spinach at the end really does make this extra special; I may never use frozen spinach in dal again.

    With rice this fed two of us well and we have another meal’s worth left over.

    1. I haven’t tried brown lentils – they don’t break down the same way as the ones I use, but if you’re looking for whole lentils with more of a “bite” you can probably use the same cooking time. You can always slow-cook or pressure-cook for another couple minutes if needed.

  22. This is FANTASTIC! I happened to use some homemade bone broth because I was wanting to get it used and it detracted not at all from the recipe. GREAT way to use up things often on hand at this house. The taste is simply wonderful. I will do this again and again.

  23. I have just tried this after getting an instant Pot for Xmas. It was delicious. Thank you
    ps I added some fresh green chillies at the beginning to add some heat as I love hot food

  24. This smitten kitchen recipe is one of my very favorites–I make it all the time. I am delighted about this instant pot conversion. Thank you so much!

  25. This is such a great recipe for the Instant Pot. We tried this the other day and had dinner in under 30 min. The only thing I would change is to saute the garlic and spices separately and whisk them in at the end. Pressure cookers really dull spice flavors and I’ve heard you often have to double or triple them if you’re adapting a stovetop recipe. We are also loving the Creamy Coconut Oats recipe and will be trying your Chocolate Chili recipe for the Instant Pot next. So excited to have found your blog. It’s hard to find recipes that are quick, nutritionally dense, and delicious too. Thank you!

  26. I recently bought an Instant Pot and have been testing different recipes from the internet. I Made this today with the 1/2 red 1/2 yellow lentils as suggested. I didn’t bother removing the tomato skins as they were so soft and tasted fine to me. Overall a wonderful recipe. I like the idea of adding the jalapeno as mentioned previously to give a bit more heat and will definitely try that next time. We purchased the package of small toaster size naan from Costco this week and it was perfect with this dish.

  27. I used beet tops as I was out of spinach and found this to be very delicious as a substitute. Great recipe!

  28. So amazing! I experimented and added half a bag of riced cauliflower veggie medley (I figured carrots, peas and cauliflower show up in most Indian restaurants I’ve been to) and its so good! Added at the beginning they cook down to be almost undetectable (can see a few carrot and pea pieces) Or add at end with spinach for a bit more texture. More veggies are always a win in my book!

  29. I love my instant pot and this recipe is delicious. I had to put mine back in for another 10 minutes though. I followed the instructions, but used yellow lentils and they were too hard still after 10 minutes of cooking and 10 minutes of sitting.

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