You will love this Instant Pot chana dal with spinach for its flavor, comfort and nutrition. It’s a hearty vegan dish that will keep you satisfied all day long.
This is an extremely filling and quick meal option, perfect any time of year but especially comforting during fall and winter. I like that it doesn’t take any time at all to assemble and the result tastes as if you’ve been cooking all day.
Although you can make chana dal without spinach, and enjoy its simplicity, it is nice to add spinach here. Spinach and chana dal are so good together and it’s an easy way to elevate the dish.
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Ingredients Used In Instant Pot Chana Dal With Spinach
- Chana Dal — dry split chickpeas
- Spinach — we use frozen chopped for convenience.
- Tomato Paste — tomato paste for convenience as well as flavor, although you could use diced tomatoes instead.
- Coriander — ground
- Turmeric — ground
- Cumin — ground
- Chili Pepper — ground
- Fenugreek — optional, we use fenugreek powder. You could use dry or fresh fenugreek leaves if you have them.
- Salt — Himalayan salt, ground, enhances the flavor in this dish.
Health Benefits of Chana Dal With Spinach
Chana (chickpeas) is full of protein and fiber and helps to regulate blood sugar.
Spinach contains iron, and is high in vitamin A.
What to Serve With Instant Pot Chana Dal
We also love to make Instant Pot chana masala chickpeas stew that uses the whole version of the chickpeas rather than split.
Preparation and Storage Tips
Since this keeps well in the fridge, you can make ahead the day before and reheat when ready to serve.
You can freeze chana dal with spinach if you have any leftover.
Time Saving Tips
I don’t know how many times I’ve started preparing this dinner late, but still had it ready in time.
To save time, I use two Instant Pots. You may want to consider this for your family if your family is large or you need to make a lot of food quickly. You can read more about the benefits of owning two Instant Pots.
It is super convenient to toss this chana dal into our first Instant Pot. At the same time, throw some basmati rice into the second Instant Pot, to also cook effortlessly.
While the Instant Pots are working their magic, I use the stovetop to stir fry bhindi masala okra curry or aloo gobi potato cauliflower curry and quickly make cucumber raita or lemon dill raita. You can also serve with pickles such as mango pickle.
In roughly an hour, you can enjoy a flavorful, nutritious and ultra satisfying vegan meal at home.
Here’s another quick, vegan menu using the same time saving concept:
- Instant Pot #1: Radish Sambar
- Instant Pot #2: Potato Beet Dosa Filling
- While the Instant Pots are cooking, fry dosa on the stove top and make (or thaw out frozen) chutneys and chop cilantro.
Instant Pot Chana Dal With Spinach
- 1.5 Cups Chana Dal, rinsed well and drained
- ¼ Cup Tomato Paste
- 4 Cups Water
- 1 teaspoon Turmeric
- 1 teaspoon Chili Powder, Kashmiri
- 1 tablespoon Coriander, ground
- 1 teaspoon Fenugreek Powder
- 1 teaspoon Salt, Himalayan, ground
- 2 Cups Frozen Spinach, chopped
- Place rinsed and drained chana dal into Instant Pot.
- Add water to the Instant Pot.
- Add spices.
- Place tomato paste on top.
- Fasten lid securely. Set to High pressure for 25 minutes.
- Open lid. Place the frozen spinach on top and set to high pressure for 2 minutes.
- Once complete, quick release. Open lid and give it a good stir.
The above nutritional values are estimates and should only be used as a guide. If you are following a specific diet or have dietary restrictions, please use your preferred nutritional calculator. If you have a food allergy please ensure that none of the listed ingredients are part of your restrictions. As well, always use a food thermometer to ensure safe cooking temperature of the food items.