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Malabar Spinach Dal in a Pressure Cooker

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

  • 2 bunches Malabar spinach cleaned & roughly chopped (you add stem too)
  • 1 1/2 cups toor dal thoroughly rinsed
  • 3 cups water
  • 1 small red onion chopped
  • 1 large tomato chopped
  • 1 small lime-sized tamarind
  • Green chilies to taste
  • 1/4 tsp turmeric powder
  • 2 garlic cloves
For tempering/tadka:
  • 1 tbsp coconut oil or any cooking oil
  • 1/4 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • a few curry leaves
  • a pinch of hing

Equipment

  • Pressure Cooker https://amzn.to/4mYWo0h
  • Small Pan https://amzn.to/4cPAOIp

Method
 

  1. Add toor dal, malabar spinach, onion, tomato, green chilies, garlic, tamarind, turmeric powder, and water into the pressure cooker.
    Pressure cook on medium heat until 5 or 6 whistles.
    Once the pressure naturally releases, gently mash the cooked ingredients.
  2. Add salt and adjust consistency if necessary by adding water and allow the dal to simmer for 4-5 minutes (on lowest heat)
  3. Heat oil in a small pan on medium heat. Add mustard and cumin seeds, and allow them to pop & sizzle. Then add curry leaves and Hing and turn off the heat.
  4. Pour this seasoning over the dal and mix. Turn off the heat.
  5. Serve malabar spinach dal with rice/quinoa/millet/dosa, along with a dollop of ghee. Enjoy!
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