Indian Spinach Curry (Palak Palya)

This tasty and spicy spinach curry recipe makes a great vegan and vegetarian side dish to go along with rice or any Indian flatbread.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 181 Calories

Ingredients

• 1 tablespoon vegetable oil
• salt to taste
• 2 green chile peppers
• 1 teaspoon black mustard seeds
• 1 sprig curry leaves
• 5 dried red chile peppers
• 4 cups chopped spinach
• 1 tablespoon jaggery
• 0.5 teaspoon cumin seeds
• 0.25 teaspoon fenugreek seeds
• 0.75 cup toor dal (pigeon peas)
• 3.25 cups water, divided
• 0.5 teaspoon urad dal
• 0.5 teaspoon chana dal (split chickpeas)
• 0.25 teaspoon hing powder (asafoetida)
• 0.5 cup freshly grated coconut

Recipe Instructions

Step 1

Place toor dal in a bowl and cover with water. Soak for 15 minutes.

Step 2

Drain toor dal and transfer to a multi-functional pressure cooker (such as Instant Pot®). Add 3 cups water and close and lock the lid. Choose high pressure and set the timer for 7 minutes; allow 5 to 10 minutes for pressure to build.

Step 3

Heat a pan over medium heat and add oil. Add mustard seeds to hot oil and cook until sputtering, about 1 minute. Add cumin, urad dal, chana dal, fenugreek seeds, and hing. Cook and stir, making sure the seasonings do not burn. Add curry leaves, red chiles, and green chiles and fry for 1 minute. Mix in chopped spinach and saute about 1 minute. Sprinkle 1/4 cup water over spinach and cover pan partially with a lid. Cook until wilted, about 10 to 15 minutes more.

Step 4

Add cooked toor dal to the pan and mix well. Add coconut and jaggery and combine well. Season with salt and mix thoroughly.

Step 5

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Set cooked toor dal aside.