Instant pot spinach dal
My instant pot spinach dal is a simple dump and go recipe. Perfect for an easy midweek meal. Served with pot in pot rice.
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Servings: 6
Calories: 504kcal
Ingredients
- 3 tbsp Ghee Coconut oil or vegetable ghee if vegan.
- 1 tsp Cumin seeds
- 1 tsp Mustard seeds
- 5 Cloves Garlic (roughly chopped)
- 1 Whole Chili (roughly chopped)
- ½ tsp Turmeric
- Season to taste
- 200 g Red lentils
- 600 ml Water (boiling)
- 200 g Spinach
- ½ tsp Garam masala
- 1 Bunch Coriander (cilantro) To garnish
Pot in pot rice
- 500 g Basmati rice (rinsed and drained)
- 750 ml Cold water
- 1 tsp Salt
Instructions
- Add the oil to the instant pot and set to saute. When the oil is hot put the cumin and mustard seeds into the oil and fry for around 1 minute.
- Add the garlic, chili and turmeric. Season to taste.
- Now add the lentils and boiling water.
- Put a tall trivet in the instant pot and add the rinsed rice, salt and cold water in a bowl which will fit below the pot lid (you can omit this step and cook the rice traditionally if desired).
- Put the lid on the instant pot and set on high pressure for 9 minutes. Leave under pressure for a further 9 minutes and then do a quick release.
- Remove the lid and the trivet with the cooked rice.
- Stir through the spinach and garam masala. Put the lid back on and leave until the spinach wilts (around 2 minutes).
- Serve with the rice garnished with fresh coriander.
Video
Nutrition
Calories: 504kcal | Carbohydrates: 89g | Protein: 16g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 433mg | Potassium: 632mg | Fiber: 12g | Sugar: 1g | Vitamin A: 3235IU | Vitamin C: 12mg | Calcium: 92mg | Iron: 4mg