Spinach Dal Soup in the Instant Pot (or Not)

Spinach Dal, known in India as Palak Dal, is a hearty soup made with channa dal or yellow split peas. Dal (also spelled as daal or dahl) is a Hindi word for dried split lentils, dried peas, or dried beans. Dal may refer to the legume itself or the finished recipe.

I made this vegan soup in a 6 qt. Instant Pot DUO60 6 Qt. It cooked for 16 minutes, I let the pressure release naturally, and it was delicious. It can also be made in a soup pot on the stove top.

One recipe will serve 10, so there is enough to eat as soup for dinner one day and then eat leftovers over rice for lunch the next day. Either way dal is delicious, satisfying, full of essential fiber and valuable nutrients.

Fast and Easy to Make 
I simply sautéed onions, tomatoes, garlic and spices for 5 minutes right in the IP (Instant Pot) and then added my yellow split peas. I switched from sauté setting to manual setting and then pressure cooked for 16 minutes! (Recipe at end of post)

The cooked Dal Before adding the spinach -

I add the freshly chopped spinach after the soup was cooked and watched the greens wilt right into the pot! So Good!

Split peas contribute fiber, vitamins, minerals and
a significant amount of protein - 16 grams per uncooked cup.

The added spinach greens makes this soup a powerhouse of good nutrition!

If you want to know more about Dal, here is a NY Times article 
The Why and How of Dal 

Author of the blog: Judee Algazi 

Prep Time: 10 minutes

Cook Time: 21 minutes (Plus allow time for IP to pre-heat)

Serves: 10

My Spinach Dal Soup Recipe (American-ized) 

Ingredients: 

2 cups of diced onion 

2 cups of diced tomatoes 

1 cup of chunky salsa (mild, medium, or hot)

4 cloves garlic, peeled and chopped 

1/2 teaspoon ground turmeric 

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground cracked black pepper
1/2 cup of vegetable broth to sauté (or use 2 tablespoons oil) 

1/4 teaspoon curry powder or to taste 

4 cups vegetable broth  

4 cups water
1 16 ounce package of yellow split peas

2 cups chopped fresh spinach (chopped into ribbons strands)

Himalayan salt to taste

Directions: 

1. Place diced onion, tomatoes, salsa, garlic, turmeric, cumin, and black pepper, in the Instant Pot. 

2. Turn on the sautee function and saute for 5 minutes in 1/2 cup of vegetable broth (stir frequently)

3, Turn off the sautee function and turn on the manual function and add the split peas, 4 cups of  broth and 4 cups of water. Cover, seal, and set to cook at high pressure for 16 minutes.

4. When soup is done, allow the steam to release naturally. (It may take 20 minutes).

5. When all steam is released (according to the manufacturers instructions), remove lid and stir in the spinach, salt, and curry powder to taste. Taste and add additional seasoning and vegetable broth if necessary especially after the soup sits (it will thicken). 

My notes and advice

1. Get an Instant Pot !!!- If you don't want one- you can cook this on the stove top -However, it will take much longer to cook and probably be a little messier.

2. Split peas may foam and expand, so make sure your IP pot is at least a 6 qt.

3 I use this one -Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker,  (affiliate link)

4. Split Pea soup tends to thicken as it sits especially by the next day- so if you find that it has become like a thick paste, just add water or vegetable broth and mix well to desired consistency before reheating.

5. Important! Add the curry powder after the soup is done cooking, otherwise your IP will smell like curry forever!!!

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Linking up with  Beth Fish's Weekend Cooking Series and Deb at Kahakai Kitchen for Souper Sunday