Instant Pot Spinach Daal | Lentils with Spinach




Spinach , one bunch , chopped as per preference

Tour daal(split pigeon peas), 1 cup, soaked in water for 30 min

Onion, 1 small, diced into small pieces

Tomato, 1 medium, diced into small pieces

Green chilies(aka birds eye chili) , 6 diced (skip this ingredient to reduce spice/heat levels)

Garlic,4, sliced

Mustard seeds, 1 tbsp

Cumin seeds, 1 tbsp

Turmeric powder, 1 teaspoon

4 tbsp, oil

Salt, as per taste

Tamarind Juice, 1 cup (Either use a ball of raw tamarind soaked in a cup of water or 2 tbsp of tamarind pulp diluted with water)

************************ Directions: ************************

1. Turn on Saute mode, and pre heat the liner before adding the oil.

2. Add the oil and wait for a minute for the oil to heat up.Then add mustard seeds,cumin seeds, garlic.

3. Add green chilies, onions,turmeric powder, salt, tomatoes and mix well.

4. Add spinach and daal.

5. Add the tamarind water.

6. Then add 2 cups of water

7. Close the lid, ‘cancel’ out of Saute mode, hit ‘Manual’ button.

8. Adjust the timer to 8 minutes and make sure the whistle is in sealing mode.

9. Do a QR and after the safety valve has dropped, open the lid.

10. Turn on Saute mode, and let it simmer till it reaches the desired consistency.

11. Hit ‘Cancel’ to switch off the IP.

Serve hot! Goes well with rice and rotis. Serves 4 adults.


The instant pot shown in this video:

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