Dal Palak | How to make Palak Dal in Pressure Cooker

Dal Palak | How to make Palak Dal in Pressure Cooker

Dal palak, a simple dal made with fresh palak and moong dal. A quick and easy recipe made in pressure cooker. A no onion, no garlic, sattvic palak dal recipe.

Course Delicious sides, Lunch, Main Course, Side Dish

Cuisine Indian, North-Indian

Keyword Keerai in pressure cooker, Palak dal in pressure cooker, Palak keerai, Palak keerai in pressure cooker, Pressure cooker recipe, Quick and easy lunchbox recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 170kcal

Equipment

Pressure cooker

Ingredients

1 bunch Palak leaves / Palak Keerai approximately 4-5 cups of chopped palak
½ cup Dhuli Moong / Split green gram with skin
¼ cup Tuvar dal/Split Pigeon Peas/Thuvaram Paruppu
1 no medium size tomato chopped
3 nos green chilies cut into 2
¼ cup fresh coconut
¼ teaspoon turmeric powder
¼ teaspoon hing/asafoetida
sprig of curry leaf

Tempering

3 teaspoon oil i use cold pressed groundnut oil
½ teaspoon mustard seeds/kadugu
½ teaspoon cumin seeds
2 nos red chilies broken
sprig of curry leaf

Instructions

Measure both the dals in a bowl, wash them twice or thrice with water. Soak in water for 15 minutes.
Chop the palak leaves roughly. I usually cut off the bottom portion of the palak bunch and roughly chop the leaves. Take it in a colander and wash it in running water and leave it to drain completely.

Let us make the Dal

Heat half the oil given under tempering in a pressure cooker. Once hot, splutter mustard seeds, add chopped green chilies and tomatoes to this.
Sauté the tomatoes until it becomes little soft. Add turmeric powder and hing to this and mix well.
Into this now dump the chopped and washed palak leaves and mix well. Drain the excess water from the soaked dals. Add the dal to the pressure cooker and mix well.
Add 3 cups of water to this. If you prefer a thick dal, make it 2-2.5 cups. Add fresh coconut and salt to this, mix well.
Close the pressure cooker and let this cook for 4-5 whistles. Let the pressure fall on its own.
Once done, open the lid of the pressure cooker, carefully. Mix the dal well with a ladle.
Now heat the remaining oil in a tadka pan, once hot , add cumin seeds and curry leaves and pour the sizzling tadka on the dal. If you prefer you can 1 or 2 red chilies and crushed garlic cloves here.
Serve this luscious dal with rice or roti. If serving with rice, add a generous serving of ghee and enjoy warm.

Notes

You can make this creamy dal palak in instant pot too. just pressure cook for 5 minutes, let it release pressure normally for 10 minutes, then do a QPR.
I have used dhuli moong or moong dal with skin, so my final dish color is green. If you use the normal moong dal skinned ones, you will get a yellow color dal.

Nutrition