Daal/Lentils/ Pakistani Food

Instant Pot Daal Palak

Instant Pot Daal Palak

Jump to the Instant Pot Daal Palak Recipe

If I wrote an autobiography it would be called The Daal Diaries: Stories of a Reluctant Cook. When it is cold I crave daal and when it is warm I crave daal. When I am sad I want daal and when I am happy I *drumroll*….want daal. In my head there is a daal for every mood and it is my mission in my life to get my kids to feel the same way. Daal Roti was a staple meal for me growing up and if I shut my eyes and think about family meals during my childhood in Jeddah or later years in Karachi I always see a steaming bowl of daal on the table. That smell of the hot baghaar in it’s whirling sizzle as it hits the daal remains one of my favourite aromas. 

Instant Pot Daal Palak

Daal is rich in iron and as I, like many South Asians, have low iron levels. Since I am a food over pills girl I do my best to include iron rich foods in my diet. All daals check that box. I have also recently made a concerted effort to have more meatless meals and  daal leaves me feeling full longer than other vegetarian dishes. It also is probably a tad bit healthier than my other great love which is Potatoes. Arhar/Toor Daal takes a long time to cook, but using the Instant Pot makes the process much faster. See, this Instant Pot Daal Palak it is a winner all around.

What Makes this Daal Different 

Now let’s talk more about this Instant Pot Daal Palak. If you have made any of the daal recipes on my blog – literally any – then you will see that this one is quite different. The fresh grated ginger makes the biggest difference. It creates a flavour that is sharper, punchier and brighter than most and I love that. Most daals are better the next day, but this one even more so as the flavours meld together. Since it is made from daals that thicken naturally  I do suggest adding water and reheating your leftovers stove top. I have also made this Instant Pot Daal Palak with Kale and it totally works. If you are reluctant to go the ginger root or simply don’t like the flavour feel free to skip it entirely or halve the quantity. Also half the time I make it I skip the red chilli powder and compensate with loads of green chillies for a different flavour. What you do is up to you 🙂

5 from 4 votes
Instant Pot Daal Palak
Instant Pot Daal Palak
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Three different lentils combine for this hearty comforting dish perfect any time of the year. 

Course: Main Course
Cuisine: Pakistani
Keyword: daal
Servings: 4
Author: Sarah - Flour & Spice
Ingredients
To Cook in the Instant Pot
  • 1/2 cup Arhar/Toor Daal
  • 1/4 cup Moong Daal
  • 1/4 cup Masoor Daal
  • 1 tsp Salt
  • 1/4 tsp Turmeric
  • 1/2-1 tsp Red Chilli Powder (optional, see notes)
  • 1 tsp Grated Ginger
  • 1 Diced Tomato
  • 3.5 cups Water
Add Ins
  • Juice of half a lemon
  • 1/4 cup Diced Cilantro
  • 2-4 Minced Green Chillies
  • 3-4 cups washed, chopped spinach
  • Additional salt to taste
Baghaar/Tadka
  • 3 Sliced Cloves of Garlic
  • 3/4 tsp Cumin Seeds
  • 3-4 Dried Whole Red Chillies
Instructions
  1. Add all the IP ingredients to the pot - Put on Manual for 18 minutes. Quick Release.

  2. Mix in all the ingredients in the Add Ins category, taste, adjust seasoning. I usually add more lemon/salt

  3. Heat 2-3 tbsp of oil in a small pan, when it is hot add the cumin seeds, garlic, and dried red chillies, cook till the garlic is amber coloured and pour over daal. 

Recipe Notes
  • use whatever combination of daal you like - simply adjust cook times! Chana Daal works very well
  • I sometimes omit red chilli powder and just up the green chilli, but if you want a more traditionally Pakistani taste then halve the ginger, add 1/2 tsp garlic paste and use 1/2 tsp red chilli powder 

Want More Daal? Click here!

Instant Pot Daal Palak

You Might Also Like

22 Comments

  • Reply
    fatema
    at

    This looks delicious! Thanks for sharing

    • Reply
      sarahjmir@gmail.com
      at

      Glad you think so! Thank you so much!

  • Reply
    consciousbykomal
    at

    That looks delicious, Sarah! It’s definitely one of my favorite foods too. I didn’t know daal had iron or that you grew up in Jeddah!

    • Reply
      sarahjmir@gmail.com
      at

      Hey! Thanks for stopping by Komal! And yes both those things are true! That’s why I eat daal by the bowlfuls and manage to dodge taking supplements!

  • Reply
    A.G.
    at

    this sounds like my dream daal. where has it been all my life????

    • Reply
      sarahjmir@gmail.com
      at

      In my imagination? Lol, I kid. I didn’t invent it 🙂

  • Reply
    Amna
    at

    Hi,
    This recipe looks so great! Just one question- I’m not seeing the ginger in the recipe at the bottom. How much do I add and when? Thanks!!!

    • Reply
      sarahjmir@gmail.com
      at

      Hi Amna!!! I am seeing it (1 tsp) but I did notice that I apparently had some updates to do and just did those. Could you possibly hit refresh and tell me if you see it?

      • Reply
        Amna
        at

        I see it now. Thanks!!!

        • Reply
          sarahjmir@gmail.com
          at

          Yay! Thanks for letting me know!

          • Amna
            at

            Made it the other day and it was great!!! Thanks for sharing!

          • sarahjmir@gmail.com
            at

            thank you very much for trying it and for your kind words!!!!

  • Reply
    Urooba
    at

    This is the The THE best level of comfort food 🙌🏻

    • Reply
      sarahjmir@gmail.com
      at

      Why thank you so much!!!!

  • Reply
    Eraj
    at

    The hubby says please send some over and (for a change) I agree! 😂 he has been after me for a While to make daal (and not the kaali kind which I love) and I havent gotten round to it.. this looks fantastic. I think I shall buy some toor daal (never used it before) this weekend or maybe do it with moong and masoor only? Would cook time in the IP be different without the toor daal?

    • Reply
      sarahjmir@gmail.com
      at

      I dont know man…. there is that whole tomato in there and I know how Asif feels about those! Toor aka Arhar is similar to Chanay ki Daal but smaller and with a more mellow flavour. This daal totally works with chanay ki daal as well!

  • Reply
    SZ
    at

    Thank you for this easy to follow recipe and the clarification on insta…I made this daal today – in a pressure cooker rather than the instant pot – and it was absolutely delish! easy and Yummy as promised! Am a big fan of your blog. Keep these recipes coming!

    • Reply
      sarahjmir@gmail.com
      at

      you are so sweet! thank you!

  • Reply
    Syeda Zaki
    at

    Shared this awesome recipe with basically everyone at work 🙂 at first they freaked out seeing all the Urdu names
    For daals so I suggested just using split red lentils which are easily available at most stores.

    • Reply
      sarahjmir@gmail.com
      at

      thanks Syeda!!! also great suggestions on the daal front 🙂

  • Reply
    fatema
    at

    my search for the perfect daal recipe is now over, thanks to you! this turned out delicious! i love your blog and appreciate all of the time and effort you put into sharing with us.

    • Reply
      sarahjmir@gmail.com
      at

      that is so so wonderful to hear!thank you!

    Penny for your thoughts?