Dal Palak is a flavourful dish made with spinach, red lentils, spices and herbs. It can be prepared stovetop, or using an Instant Pot in 30 minutes! Serve the dal alongside cooked basmati rice or naan bread for a nourishing plant-based dinner.
In a small saucepan add the lentils and 3 cups water. Bring to a boil then reduce to a simmer. Skim the foam off the surface with a spoon, until it stops foaming (about 2 minutes). Cover the pot with the lid slightly ajar and cook until the lentils are tender, 15-20 minutes.
In a large deep skillet, add the coconut oil and bring to medium heat. Add the cumin seeds and mustard seeds and toast for a few seconds until the mustard seeds start to sizzle and pop.
Add the onion and garlic and cook stirring frequently until onion turns translucent, about 5 minutes. Then add the salt, ginger and turmeric and stir to combine.
Pour in the cooked lentils and reduce to low heat. Stir to combine. Then add the spinach and lime juice. Cover the skillet with a lid and let the spinach wilt, 1 to 2 minutes. Then stir into the mixture. Sprinkle with chili flakes to taste. Serve dal alongside cooked basmati rice or naan bread.
To make Dal Palak in the Instant Pot
Add the lentils to the instant pot with 2 1/2 cups of water. Pressure cook for 3 to 4 minutes, then switch the pressure release toggle to let out the steam. Transfer the cooked lentils to a bowl for later.
Turn the setting “Sauté” and add the coconut oil, mustard and cumin seeds. Cook until they begin to sizzle (just a few seconds). Then add the onion and garlic. Cook for 1-2 minutes, then add the salt, ginger and turmeric. Stir to combine.
Pour in the cooked lentils. Then add the spinach and lime juice. Turn the setting to "keep warm." Cover with the lid and let the spinach wilt, 1 to 2 minutes. Then stir into the mixture. Sprinkle with chili flakes to taste. Serve dal alongside cooked basmati rice or naan bread.
Recipe will keep for up to 3 days. Store in an air-tight container in the fridge. Recipe inspired by Bon Appetit.