To begin making the Palak Chana Dal recipe, pressure cook the soaked chana dal with 3 cups of water, salt and turmeric powder for 5 to 6 whistles and turn off the heat. Allow the pressure to release naturally. Add the palak (spinach leaves) along with 2 tablespoons of water, salt into a pressure cooker and cook for 1 whistle.
Press pressure cook button and set the timer for 9 to 10 mins. When the pressure drops naturally, open the Instant pot lid and add the chopped spinach. Press the saute button and let cook until the spinach wilts for 1 to 2 mins. If dal palak is too thick for your liking you may pour some hot boiling water (¼ cup).
Yes, this Dal Palak (Spinach Dal) recipe is totally freezable. You can freeze the leftover dal in a freezer-safe container for up to 1 month. Just thaw frozen Dal at room temperature before serving and then heat it up. To spruce up the seasoning, add some garam masala and fresh coriander leaves to Dal Palak (Spinach Dal).
Dal refers to lentils and palak to spinach. Dal palak is nothing but lentils cooked with spinach & tempered with basic Indian spices. It is a healthy, delicious and one of the most made palak recipes in Indian homes. This simple protein rich dish is served with plain rice, chapati/ roti or different kinds of bhakri (flatbreads).