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spinach daal recipe

Easy Spinach Daal

The perfect comfort weeknight meal that can really be done in just 20 minutes.
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Prep Time 5 minutes
Cook Time 16 minutes
Ingredients Equipment Method

Ingredients
  

  • 1 cup Yellow daal split moong daal
  • 4 cups Water
  • 1 teaspoon Turmeric
  • 1 teaspoon Garam masala
  • ¼ teaspoon Salt
  • ¼ teaspoon Chili powder
  • 1 teaspoon Coriander powder
  • ½ medium yellow Onion
  • 1 medium Tomato
  • 2-3 cloves of Garlic
  • Ginger to your desired taste
  • 1 teaspoon Cumin seeds or ground cumin
  • Oil
  • ½ bag Spinach chopped
  • Tamarid or mango powder if desired
  • Cilantro if it doesn’t taste like soap for you
  • Pinch of Asafetida if you feel like being fancy

Equipment

  • 1 Pressure Cooker/Instant Pot
  • 1 pan

Method
 

  1. Wash your lentils until water runs clear.
  2. Let the lentils soak while you work on the rest.
  3. In your pressure cooker or instant pot, add some oil.
  4. Add in ginger, garlic, onion, and tomato. Sauté for about 5 minutes, or until onions are translucent and it’s becoming a mush.
  5. Add in your tamarind paste or amchur if using. Mix.
  6. Add in your turmeric, garam masala, salt, chili powder, and coriander powder. Add in cumin powder if using. Sauté for about 30 seconds to let flavors combine.
  7. Add in chopped spinach.
  8. Add in the water and set to pressure cook. In the instant pot I do 16 minutes on high.
  9. When there is about 2 minutes left of cooking, heat oil in a small pan and add 2-3 cumin seeds. When you hear popping, add in the rest and take off the heat.
  10. If you are using asafetida, add this when you are adding the rest of the cumin seeds.
  11. Add this to the cooked daal along with fresh cilantro if using.
  12. You’re done!