Perfect for busy weekdays and lazy weekends, this Instant Pot Palak Methi Chana Dal – Spinach Fenugreek Lentil Stew is an easy, wholesome meal. Packed full of protein and iron, it’s great for the winters! Enjoy it with paratha or rice!
The magic all starts with a batch of chana dal (split chickpeas lentils) that are soaked for an hour in warm water. Then, into the Instant Pot they go with some yummy spices for 8 minutes. Yup, you heard me right, only eight minutes!! Out come the most gorgeous lentils ever! They have a delicious nutty flavor with several layers of spice and tang!
It also has greens like spinach and fenugreek that adds an extra layer of nutrition! Not to mention, everyone loves this dish, especially in the winter, and the kids do too! It’s the perfect way to get in the veggies and protein!
The ideal dish for those when you’re just too busy to cook anything else, this chana dal recipe is quick and flavorful! Pair this with roti-paratha or rice for a perfect meal!
If you like this recipe, make sure to check out my other Instant Pot dishes:
- Instant Pot Kolkata Ghugni Chaat – Indian Street Food
- Saffron Rose Biryani – Instant Pot or Stovetop
- Nepali Kwati Daal (Mixed Lentil Stew) – Instant Pot or Stovetop
- Dum Aloo – Potato Curry (Instant Pot or Stovetop)
- Lobia – Black Eyed Beans Masala (Instant Pot or Stovetop)
STEP BY STEP VIDEO:
Perfect for busy weekdays and lazy weekends, this Instant Pot Palak Methi Chana Dal (Spinach Fenugreek Lentil Stew) is an easy, wholesome meal. Packed full of protein and iron, it’s great for the winters! Enjoy it with paratha or rice!
- 1 cup chana dal (yellow split chickpeas lentils)
- 1 1/2 cup spinach , finely chopped
- 1 cup methi (fenugreek leaves) , finely chopped
- 2/3 cup yogurt , beaten
- 1 1/2 cup water
- 2 tbsp oil (or ghee)
- 1 tsp cumin seeds
- 2 dried red chilies
- 1 tsp green chilies
- 1/2 tbsp ginger , minced
- 1/2 tbsp garlic , minced (optional)
- 1 tbsp coriander powder
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1/2 tsp besan (gram or chickpea flour)
- salt to taste
- 2 tbsp cilantro , chopped
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Wash the chana dal and soak it in warm water for 1 hour.
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Press the sauté mode button on Instant Pot. When the Instant Pot is hot, add oil (or ghee), cumin, and dry red chilies. When it starts sizzling, add ginger, garlic and green chilies and let them sauté for 1 minute.
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Add methi and spinach leaves and sauté for 3-4 mins, then add chana dal, red chili, coriander, turmeric, salt water. Make sure to stir it.
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Lock the lid and cancel the sauté mode on the instant pot. Select the manual button and set it to 8 minutes on high pressure. Make sure your vent is on the sealing position.
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When the cooking is complete and the Instant Pot beeps, quick release the pressure and open the lid.
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Now put it on sauté mode again. Add in beaten yogurt mixed with besan (chickpeas flour) and stir it continuously until it starts boiling. To thicken the gravy, mash the lentils a little to release some starch.
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Add garam masala.
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Garnish it with cilantro and it’s ready to serve.
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Wash the chana dal and soak it in warm water for 1 hour.
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Heat a heavy bottom saucepan and add oil /ghee, cumin, and dry red chilies. When it starts sizzling, add ginger and green chilies and let them sauté for 2-3 minute.
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Add methi and spinach leaves and sauté for 5-7 mins. Then add chana dal, red chili, coriander, turmeric, salt water. Cook and cover the lid half and let it simmer for 20-25 minutes over medium heat. But do check in between, if it needs more water. Cook it till the dal is tender enough but don’t make it to mushy.
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Add in beaten yogurt mixed with besan (chickpeas flour) and stir it continuously until it starts boiling. To thicken the gravy, mash the lentils a little to release some starch. And continue to cook it until desired tenderness and consistency.
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Add garam masala. Garnish it with cilantro and it’s ready to serve.
Recipe Video
- How to make tempering for garnish - Heat oil/ghee in a small sauce pan. When the oil is hot, add in cumin seeds and cook until they change color. Add 1/2 tsp red chili powder and immediately add 2 tsp water and boil for a minute. Your your tempering is ready.
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DID YOU MAKE THIS RECIPE?
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Dal looks amazing Nidhi. Love the pics and the video too.
Thank you so much💕Do give it a try, you will love it!!
Thank you!
Made this daal today it was super tasty and creamy and at the same time nutritious
So glad that you liked it!!
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Can I use dry methi? In my town i am not able to find fresh methi.
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