Wholesome Gluten-Free Dal Palak| Spinach Lentil
This one-pot wholesome dish with a delicious blend of Toor Dal (Pigeon pea lentils), Moong Dal (Yellow lentils/Skinned Green Gram), seasoned with sauted garlic and tomatoes is sure to win your family's heart as well!
Equipment
- 1 Instant Pot
Ingredients
- 1½ cup Toor Dal (Pigeon Pea Lentil) Organic
- ½ cup Yellow Moong Dal (Yellow Lentil) Organic
- 5-6 cups Water
Veggies
- 2 cups Baby Spinach Organic
- 2 Large Tomatoes
- 4 Green chillies
- 4-5 Garlic Cloves
Tempering
- 2 tbsp Vegetable oil
- 1 Pinch Asafetida Gluten-Free
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- ½ tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1½ tsp Coriander Powder
- 1¼ tsp Salt
Instructions
Preparation
- Measure and organize the spices on a plate.
- Thoroughly wash Toor Dal and Moong Dal with cold water at least 2-3 times or until the water is not cloudy. Soak in 3 cups of water as you prep the veggies.
- Wash Baby Spinach with cold water thoroughly in a colander (drain the water). Chop spinach into small pieces.
- Wash the green chillies and chop into small pieces. Peel the garlic cloves and chop into small pieces.
- Wash the tomatoes and roughly chop into small pieces.
Tempering and Cooking:
- Turn on the Instant pot on Saute mode.
- Add in the oil. When the oil is warm, add in Hing, Cumin and Mustard seeds.
- Saute for 1-2 minutes or until the mustard and cumin seeds crackle.
- Add chopped green chillies and garlic, and saute for 1 minute.
- Add chopped tomatoes and add 1/2 tsp salt. Saute until the tomatoes are soft.
- Add in spinach and lentils and the spices. Saute for 1-2 minutes.
- Add 5-6 cups of water (this ratio gives a medium thick consistency).
- Set the instant pot on Pressure Cook mode and cook for 12 minutes.
- Enjoy your wholesome one-pot dish with Rice or Roti.