Dal Palak, a comforting and nutritious dish, seamlessly combines the wholesome goodness of lentils and the vibrant flavors of spinach. Whether you choose the traditional stovetop pressure cooker method or the modern Instant Pot approach, this recipe guarantees a hearty meal that’s rich in taste and easy to prepare. Let’s dive into the culinary journey of crafting this delightful Dal Palak.
Stovetop Pressure Cooker Method:
Begin by rinsing 1/2 cup of toor dal thoroughly and soaking it for 30 minutes. In a pressure cooker, combine the drained dal with water, salt, oil, and turmeric, then pressure cook for 3 whistles. After depressurizing, mash the dal to your desired consistency.
In a separate pot, heat oil and add cumin seeds, hing, garlic, ginger, green chillies, and dried red chillies. Sauté until fragrant, then add onions, turmeric, and red chilli powder. Once onions turn golden brown, add tomatoes and spinach, stir-frying until wilted. Incorporate the cooked dal, adjust consistency with water, and simmer. Finish with a second tempering of ghee, cumin seeds, dried red chili, and Kashmiri red chilli powder.
Instant Pot Method:
Follow a similar process of rinsing and soaking dal. In the Instant Pot, sauté cumin seeds, hing, ginger, garlic, green chillies, and dried red chillies. Add onions, turmeric, and red chilli powder, sauté until golden brown. Stir in tomatoes, salt, and drained dal, then pressure cook on high for 5 minutes. Depressurize naturally, whisk the dal, and return to sauté mode. Adjust consistency with water, add spinach, and cook until wilted. Finish with a dash of lemon juice.
Dal Palak, prepared either on the stovetop or in the Instant Pot, is a versatile dish that captures the essence of Indian cuisine. Its harmonious blend of lentils and spinach, enriched with aromatic spices, creates a wholesome and flavorful experience. Whether you appreciate the traditional cooking method or embrace the efficiency of modern technology, this recipe promises a delightful and satisfying meal for any occasion.
