Piping Pot Curry · by Meeta Arora★ 4.8 (98)
Pressure Cooker Spinach Dal (Dal Palak Recipe)
NUTRITION · PER SERVING30M COOK
CAL 16%·PRO 26%
CARBS 62G76% OF CAL
8G FIBER3G SUGAR52G OTHER
FAT 5G12% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming lentil and spinach soup made quickly in a pressure cooker with traditional Indian spices. Earthy pigeon peas and fresh spinach create a comforting, protein-rich dish that can be eaten as a soup or served over rice.
mainindiansoupbeans🥘 pressure cookergluten freevegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup Split Pigeon Pea (Toor dal) (washed, or a combination with masoor or moong dal)
- 1 tablespoon Ghee or Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1/8 teaspoon Asafoetida (Hing) (optional)
- 1 Green Chili Pepper (diced, optional)
- 1 teaspoon Ginger (grated)
- 4 cloves Garlic (minced )
- 3/4 cup Tomato (chopped )
- 3 cups Water
- 2 cup Spinach (Palak) (chopped, about 6oz)
- 1-2 teaspoons Lime juice
- 1/2 teaspoon Garam Masala
- 1 teaspoon Salt
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Kashmiri red chili powder (optional)
- 1 cup Basmati Rice
- 1 1/4 cup Water
- 1 tablespoon Ghee (optional )
At a glance
PER SERVING · TIME 30M
CAL 16%·PRO 26%
CARBS 62G76% OF CAL
8G FIBER3G SUGAR52G OTHER
FAT 5G12% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 657mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 350mg
- Calcium
- 81mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 657MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.