The Broccoli Palak Dal recipe is a nutritious fusion dish that combines the goodness of lentils with the vibrant flavors of broccoli and spinach. This flavorful combination offers a wholesome and satisfying meal option that can be enjoyed on its own or paired with rice, bread, or other accompaniments.
This dish was inspired by one of my popular recipes Sindhi Sai Bhaji. Sai Bhaji is popular dish from Sindhi cuisine, where lentils are cooked with a combination of green leafy vegetables. I usually like to pair this dahl with some side dish like this amazing Bhindi Fry or Jeera Aloo for a wholesome meal.
Broccoli, known for its high fiber and vitamin C content, adds a delightful and earthy flavor to the dish. Packed with essential nutrients like iron and antioxidants, Spinach lends its vibrant green color and a mild, slightly earthy taste. This dish becomes a wholesome and well-balanced meal option when combined with protein-rich lentils.
Not only is Broccoli Spinach Dal a nutritious choice, but it's also a great way to incorporate more vegetables into your diet. The flavors blend harmoniously, creating a comforting and satisfying dish that can be enjoyed on its own or served alongside steamed rice, roti (Indian bread), or naan.
Whether you're a fan of lentils or looking for creative ways to incorporate more greens into your meals, the Broccoli Palak Dal recipe is worth trying. Its simplicity and delicious flavors make it a delightful addition to any vegetarian or vegan menu.
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Ingredients
To prepare Broccoli Palak Dal, you will need the following ingredients:
- Broccoli: This versatile vegetable adds a delightful and earthy flavor to the dish. It's rich in fiber and vitamin C, offering numerous health benefits. See more at USDA.gov
- Spinach: Packed with essential nutrients like iron, antioxidants, and vitamins, spinach lends its vibrant green color and a mild, slightly earthy taste to the dish.
- Lentils: Whether you choose chana dal or split red lentils (masoor dal), lentils are the heart of this recipe. They are a great source of plant-based protein, fiber, and various vitamins and minerals.
- Spices: Cumin seeds and asafetida are used for tempering, adding aromatic flavors to the dish. Turmeric powder, coriander powder, and red chili powder provide a warm and slightly spicy taste.
- Onion, Garlic and Ginger: These aromatic ingredients enhance the overall flavor profile of the dish. Garlic adds a pungent note, while ginger brings a subtle hint of warmth and freshness.
- Tomatoes: I use fresh tomatoes. I do not prefer any canned or pureed tomatoes for this recipe. It just doesn't taste the same. If you do not have fresh tomatoes, simply skip them and use some fresh lemon juice just before serving
- Lemon Juice: For some fresh flavor and tanginess, freshly squeezed lemon juice to taste.
- Green Chili (optional): For those who enjoy a bit of heat, green chili can be added to the dish to provide a spicy kick.
- Oil or Ghee: Used for sautéing and tempering, oil or ghee (clarified butter) adds richness and depth of flavor to the dal.
See recipe card for quantities.
Instant Pot Broccoli Spinach Dahl
Enjoy the convenience and efficiency of pressure cooking while creating a delicious and nutritious meal!
- Rinse the lentils thoroughly and soak them in hot water for about 30 minutes. Drain the water before using.
- Set your Instant Pot to sauté mode and heat the oil or ghee. Add the cumin seeds and let them splutter.
- Add the onions, and crushed garlic. Sauté for a minute until the raw aroma disappears.
- Add the drained lentils, turmeric powder, coriander powder, and salt. Stir well to coat the lentils with the spices.
- Add broccoli, spinach, tomatoes, ginger, and green chili.
- Add 2 cups of water to the Instant Pot and give it a quick stir.
- Close the Instant Pot lid and set the pressure release valve to the sealing position.
- Select the Pressure Cook (or Manual) mode and set the timer for 20 minutes on high pressure.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, and then carefully perform a quick release by turning the pressure release valve to the venting position.
- Open the Instant Pot lid, and using a Hand blender slightly mash the dal. Add lemon juice.
- If needed, adjust the consistency by adding more water and season with additional salt or spices if desired.
- (Optional) Heat Ghee or oil in a frying pan. Add asafetida, cumin seeds, and garlic. Sauté for 1-2 minutes or until garlic turns light brown. Switch OFF the heat. Add red chili powder. Pour this tempering over the cooked dal.
- Serve the Broccoli Palak Dal hot, with some steamed rice. Squeeze some lemon juice on top for an extra burst of flavor, if desired.
Enjoy your delicious and nutritious Instant Pot Broccoli Spinach Dal!
Substitutions
The Broccoli Palak Dal recipe is suitable for both vegan and vegetarian diets. To keep it vegan, use oil, instead of ghee for tempering.
Broccoli Spinach Dal is naturally gluten-free as long as you use gluten-free ingredients.
Variations
The Broccoli Palak Dal recipe can be customized and tweaked to suit your taste preferences. Here are some variations and tips to enhance the flavor and texture of the dish:
- Vegetable Variation: Besides broccoli and spinach, you can add other vegetables like diced carrots, bell peppers, or peas to the dal for added color and nutrition.
- Coconut Milk Twist: For a creamy and slightly sweet variation, you can add a splash of coconut milk to the dal while it cooks. This adds richness and a hint of tropical flavor to the dish.
- Spices and Seasonings: Adjust the spice levels to suit your taste. If you prefer a milder flavor, reduce the amount of red chili powder or omit the green chili altogether. Additionally, you can add spices like garam masala, or fenugreek leaves (kasuri methi) to add more depth to the dish.
Storage
Allow the dal to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. Reheat it in a saucepan or microwave before serving.
Tips
- Rinse and soak lentils: Before pressure cooking the lentils, rinse them thoroughly and soak them in water for about 30 minutes. This helps in reducing the cooking time and ensures even cooking of the lentils.
- Adjust water quantity: When pressure cooking lentils, it's essential to add the right amount of water. For a thicker dal consistency, use less water, and for a thinner consistency, add more water. As a general guideline, use approximately 3 cups of water for 1 cup of lentils.
- Use natural pressure release: After the cooking time is complete, allow the pressure to release naturally for about 10 minutes before performing a quick release by turning the pressure release valve. This helps in retaining the flavors and textures of the dal.
- Lentil Consistency: Adjust the consistency of the dal by adding more water if you prefer a thinner consistency or cooking it for a few more minutes to thicken it up.
- Tadka/Tempering: Enhance the flavor of the dal by tempering it with additional spices like dried red chilies, curry leaves, or asafoetida (hing) at the end. Heat oil or ghee in a separate pan, add the spices, and pour this tadka over the cooked dal before serving.
- Lemon Juice: Squeeze fresh lemon juice over the dal just before serving to add a tangy and refreshing element. It balances the flavors and brightens the overall taste.
- Meal Prep and Leftovers: Broccoli Spinach Dal can be prepared in larger batches and stored in the refrigerator for a few days. It makes for a convenient and delicious option for meal prepping or enjoying leftovers for lunch the next day.
FAQ
Yes, you can use frozen broccoli or spinach if fresh ones are not available. Just make sure to thaw them before using and adjust the cooking time accordingly.
Absolutely! While the Instant Pot offers convenience and quicker cooking, you can prepare Broccoli Spinach Dal on the stovetop as well. Soak and cook the lentils separately, then sauté the tempering spices, add the lentils, broccoli, and spinach, and cook until tender.
Yes, you can substitute chana dal with split red lentils (masoor dal), yellow lentils (toor dal), green lentils (moong dal) or even whole lentils. Keep in mind that different lentils may require varying cooking times and water quantities, so adjust accordingly.
Pairing
These are my favorite dishes to serve with Broccoli Palak Dal recipe:
Hope you enjoy this Broccoli Palak Dal recipe!! If you give this recipe a try, please rate the recipe by clicking the stars on the recipe card. Leave a comment and share your experience. Thank you!
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Healthy Broccoli Palak Dal [Spinach Dal Indian Recipe]
Equipment
Ingredients
- 1 bunch fresh spinach, chopped (about 6 oz spinach)
- 1 head broccoli, roughly chopped
- ½ cup chana dal
- 1 small onion, chopped
- 2 medium tomatoes, chopped
- 5-6 cloves garlic, crushed
- 1- inch ginger, chopped
- 2-3 green chili, chopped, adjust to taste
- ½ teaspoon cumin seeds
- pinch asafetida, hing
- ½ teaspoon turmeric powder
- 2 teaspoon coriander powder
- ½ teaspoon red chili powder, adjust to taste
- 1 tablespoon oil or ghee ; For vegan, use oil
- salt to taste
- 1 cup water
- freshly squeezed lemon juice, adjust to taste
For Tempering
- 1 tablespoon ghee or oil For vegan, use oil
- ½ teaspoon cumin seeds
- 3-4 cloves garlic, sliced
- ¼ teaspoon red chili powder, adjust to taste
Instructions
- Rinse the lentils thoroughly and soak them in hot water for about 30 minutes. Drain the water before using.
- Set your Instant Pot to sauté mode and heat the oil or ghee. Add the cumin seeds and let them splutter.
- Add the onions, and crushed garlic. Sauté for a minute until the raw aroma disappears.
- Add the drained lentils, turmeric powder, coriander powder, and salt. Stir well to coat the lentils with the spices.
- Add broccoli, spinach, tomatoes, ginger, and green chili.
- Add 2 cups of water to the Instant Pot and give it a quick stir.
- Close the Instant Pot lid and set the pressure release valve to the sealing position.
- Select the Pressure Cook (or Manual) mode and set the timer for 15 minutes on high pressure.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, and then carefully perform a quick release by turning the pressure release valve to the venting position.
- Open the Instant Pot lid, and using a Hand blender slightly mash the dal. Add lemon juice.
- If needed, adjust the consistency by adding more water and season with additional salt or spices if desired.
- (Optional) Heat Ghee or oil in a frying pan. Add asafetida, cumin seeds, and garlic. Sauté for 1-2 minutes or until garlic turns light brown. Switch off the heat. Add red chili powder. Pour this tempering over the cooked dal.
- Serve the Broccoli Palak Dal hot with some steamed rice. Squeeze some lemon juice on top for an extra burst of flavor, if desired.
Notes
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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