Instant Pot Palak Methi Chana Dal - Spinach Fenugreek Lentil Stew
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!
Ingredients
- 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
Instructions
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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.
Stovetop Instructions:
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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
Recipe Notes
- 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.