Dal Palak (Spinach Lentil Soup)

Spinach lentil soup or Dal palak is a superfood, full of nutrition and a healthy source of vitamins and minerals. Dal Palak is vegan and gluten-free.

This is prepared by mixing two main ingredients, i.e. lentil (dal) and spinach (Palak). You can take any type of lentils for this. I have taken yellow toor dal (Yellow pigeon pea lentil) for this dish. Quantity of spinach you can adjust as per your taste.

Lentils are a great source of protein for vegetarians. Spinach is a source of Iron calcium and dietary fibers. So this is a heavenly combination and one of the healthiest dishes you can add to your menu.

Dal Palak (Spinach Lentil Soup)

This spinach lentil soup or spinach dal is so quick and easy-to-follow dish. You can prepare this dish on both a stovetop and in an Instant pot as well. Again this is a great way to use your leftover dal or lentils.

While making this spinach dal, you can either make them together or mix sauteed spinach with the lentils. This is good if you have a lot of leftover dal. Try out my other spinach recipes.

How to make it on a stovetop?

On the stovetop, you can either cook on a large pot or in a manual pressure cooker. On a pot (covered with a lid), it may take 40 - 45 minutes for toor dal, 20 minutes for yellow moong dal, and 10 - 15 minutes for red lentils. And if you are cooking in a manual pressure cooker, cook for 4 whistles which may take 10 minutes.

Similar Recipes

Read more similar recipes here Indian Dal Recipes.

Recipe Card for Spinach Lentil Soup (Stovetop + Instant Pot)

Dal Palak (Spinach Lentil Soup)

Ipsa Faujdar

Spinach dal or spinach lentil soup is a popular Indian lentil recipe. This is easy to make and takes less than 30 minutes to prepare.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Dish

Cuisine Indian

Servings 4 People

Equipment

• Pressure Cooker
• Instant Pot
• Small pan
• Spatula

Ingredients

  

1x2x3x

• ¾ cup toor dal
• 2 cup water
• 2 cups spinach leaves 6 - 8 oz (finely chopped)
• 1 medium tomato diced
• 1 medium onion
• Salt as per taste
• ½ tsp turmeric powder
• 2 tbsp oil or ghree (clarified butter)
• 1 tsp cumin seeds
• 2 - 3 dry red chillies
• 2 tsp coriander powder
• 1 tsp chilli powder
• ½ tsp garam masala
• 4 - 5 garlic pods
• 1 green chilli chopped
• 5 - 6 tbsp coriander leaves finely chopped
• 1 tbsp lemon juice ½ lemon

Instructions

 

Method I - Stovetop

• Wash the lentils (dal) properly and put in the pressure cooker.
• Add diced tomato and finely chopped spinach to it.
• Add turmeric powder & salt as per taste.
• Pressure-cook for 2 – 3 whistles.
• Then let it cool before opening the lid of the cooker
• Place a small pan on medium to low heat.
• Pour some ghee (clarified butter) or refined oil in it.
• Once the oil is hot add cumin seeds and let it crackle.
• Add a pinch of hing/ asafoetida.
• Put green chilli, dry red chilli, and chopped garlic.
• Once the garlic starts to change color add coriander powder, chilli powder.
• Turn off the heat immediately to avoid burning the spices.
• Then add the tempering (tadka) in cooked palak/ spinach dal.
• And close the lid so that the flavour will be added to the dal.
• Garnish with finely chopped coriander leaves and serve hot with chapatti or rice.

Method II

• Pressure cook the lentils (dal) for 3 whistles.
• Add tomatoes, salt, and turmeric powder in dal while cooking.
• You can use left over dal also in this method.
• Heat 4 - 5 tsp oil in a pan or kadai. Add 1 tsp ghee for better taste.
• Add 1 tbsp cumin seeds, 1 tbsp finely chopped garlic, 2 - 3 green chilies slits, chopped onion.
• Saute till garlic turns light brown.
• If you have missed adding tomatoes or want to add some more here you can add chopped tomatoes.
• Once tomatoes are soft and tender add coriander powder, red chilli powder, turmeric powder and 1 tsp hing. Mix all well.
• Add finely chopped spinach leaves.
• Add little salt for spinach only as you have already added salt to the dal.
• saute for 3 -4 minutes till spinach leaves are just wilted.
• Once the spinach is cooked, add the dal or lentils to the kadai.
• Mix well and let it simmer for 2-3 minutes.
• Season with coriander leaves and a dash of lemon juice.

Method III - Instant pot Spinach Lentil Soup

• Wash the lentil (or mix of lentils) thoroughly.
• Start the instant pot on saute mode.
• Add oil to the pot.
• Once oil is hot, add cumin seeds and let it splutter.
• Add chopped onion, green chilli, garlic, asafoetida to the pot.
• Saute for a minute till onions are translucent.
• Add chopped tomatoes and spinach leaves.
• Give them a nice stir.
• Then add coriander powder, red chilli powder, turmeric powder.
• And stir them.
• Now add lentils and water to the pot.
• Close the lid and cancel saute mode.
• Now start the instant pot on pressure cook mode.
• Set it manually on high pressure for 10 minutes.
• After the beep, let it be on NPR for 5 minutes. Then release the rest.
• Add lemon juice and chopped fresh coriander leaves.

Keyword Indian Dal, Instant pot lentil soup, Spinach Lentil Soup

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