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Instant pot spinach dal

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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Course: Main Course
Cuisine: Indian
Keyword: Instant pot dal, instant pot dal recipe, instant pot red lentil dal, Instant pot red lentil dal recipe, Instant pot spinach dal, instant pot spinach dal recipe
Prep Time: 5 minutes
Cook Time: 9 minutes
Leave under pressure: 9 minutes
Servings: 6
Calories: 504kcal


  • 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


  • 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.



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