This Bihari/Jharkhand style Dal Palak recipe popularly known as Dal Sagga is prepared with spinach and mixed dals with the flavors of carom and cumin seeds. This dal is yet another No Onion No Garlic, Vegan and gluten free dal recipe.
I welcome you all to the 12th day of this “Protein Rice Series.” I did not bother to find the roots of the recipe to figure if it’s from Jharkhand or Bihar exactly. Like Andhra and Telangana, I am going to mention as Dal Sagga from Bihar/Jharkhand. :-)
Dal Sagga or Spinach and Lentils Gravy
Let’s not dig into the recipe origin but rather let’s delve into the amazing protein content in this dal. As I mentioned above, it is prepared with mixed dals. I used split pigeon peas (toor dal), yellow split moong beans (moong dal), Bengal gram dal (channa dal) and Black urad dal. And let’s not forget the spinach.
All these ingredients together make this dal a complete protein, fiber, and nutrient rich dish.
I got the idea from this blog and apparently lal saag or the amaranth leaves is used for this recipe. I usually get amaranth leaves here in Bay area but my bad I could not get this time. In addition, I did not want to postpone this recipe any further, so went with regular spinach.
Masoor Dal or Channa Dal
Coming the dal varieties, you can mix and match the dals that you have in your pantry. In fact, the original recipe calls for masoor dal instead of channa dal. But I went with channa dal. All you need is a mix of dals equaling 1 cup.
Ajwain / Carom Seeds
The other interesting ingredient in the recipe is the ajwain/carom seeds. Along with cumin seeds, we include carom seeds also while tempering. We loved the flavor of ajwain in the dal, and with the known health benefits of ajwain, I started using carom seeds in all my dals. :-)
Recap:
- 2015 | Day 12 – Kadappa
- 2016 | Day 12 – Batata Vada
- 2017 | Day 12 – Instant Pot Dal Sagga | Spinach and Lentils Gravy
Instant Pot Dal Sagga | Spinach and Lentils Gravy Recipe
A Bihari/Jharkhand style Dal Palak recipe popularly known as Dal Sagga prepared with spinach and mixed dals with the flavors of carom and cumin seeds.
Ingredients:
- Split Pigeon Pea | Toor Dal – ¼ cup
- Split Yellow Mung Beans | Moong Dal – ¼ cup
- Bengal Gram | Split Yellow Chick Peas | Channa Dal – ¼ cup
- Black Lentils | Black Urad Dal – ¼ cup
- Spinach – 2 cups
- Oil – 2 tsps
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Carom Seeds – 1 tsp
- Turmeric powder – ½ tsp
- Salt – 1.5 tsp
- Hing – ¼ tsp
- Red chili – 3
- Water – 2.5 cups
Prep – Work:
- Wash all the dals and soak them for 15 minutes.
- Clean and chop the spinach roughly.
Steps:
Instant Pot Method:
- Set the IP in sauté mode and add the oil.
- Once the oil is hot, add the mustard seeds, carom seeds, hing and red chili, broken into small pieces.
- Sauté for a minute and then add the chopped spinach.
- Add salt and turmeric powder and combine them and cook this spinach mix for two more minutes.
- At this stage add the dals and water.
- Mix them thoroughly and set the IP in manual mode and cook for 8 minutes.
- Let the pressure release naturally and carefully open the lid once the pressure drops.
- Mix the dal sagga and bring them all together, and that’s it. Serve it hot with rice or roti.
Pressure Cooker Method:
- Pressure cook the mixed dals by adding 2.5 cups of water and turmeric powder for 3 to 4 whistles.
- Let it cool and mash the dal nicely.
- Heat a pan or kadai and add oil.
- Once the oil is hot, add the mustard seeds, carom seeds, hing and red chili, broken into small pieces.
- Sauté for a minute and then add the chopped spinach.
- Add salt and cook the spinach for two more minutes.
- Then add the mashed dal and mix them thoroughly.
- Let it simmer for 5 minutes over medium flame and turn off the heat.
- Serve the dal sagga hot with rice or roti.
Notes:
- You can use any spinach for this recipe and also the dals. If you use an equal amount of the ones that you have in your pantry.
- Adjust the salt and spices as per your preference.
- If you have soaked the dal for more than 30 minutes, then reduce the cooking time especially if you are using the instant pot.
Explore other Instant Pot recipes
📖 Recipe
Instant Pot Dal Sagga | Spinach and Lentils Gravy
Ingredients
- ¼ cup Split Pigeon Pea Toor Dal
- ¼ cup Split Yellow Mung Beans Moong Dal
- ¼ cup Split Yellow Chickpeas Channa Dal
- ¼ cup Black Lentils Black Urad Dal
- 2 cups Spinach
- 2 tsps Oil
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 tsp Carom Seeds
- ½ tsp Turmeric powder
- 1.5 tsp Salt
- ¼ tsp Hing
- 3 Red chili
- 2.5 cups Water
Instructions
Prep – Work
- Wash all the dals and soak them for 15 minutes.
- Clean and chop the spinach roughly.
Instant Pot Method
- Set the IP in sauté mode and add the oil.
- Once the oil is hot, add the mustard seeds, carom seeds, hing and red chili, broken into small pieces.
- Sauté for a minute and then add the chopped spinach.
- Add salt and turmeric powder and combine them and cook this spinach mix for two more minutes.
- At this stage add the dals and water.
- Mix them thoroughly and set the IP in manual mode and cook for 8 minutes.
- Let the pressure release naturally and carefully open the lid once the pressure drops.
- Remix the dal sagga, and that’s it. Serve it hot with rice or roti.
Pressure Cooker Method
- Pressure cook the mixed dals by adding 2.5 cups of water and turmeric powder for 3 to 4 whistles.
- Let it cool and mash the dal nicely.
- Heat a pan or kadai and add oil.
- Once the oil is hot, add the mustard seeds, carom seeds, hing and red chili, broken into small pieces.
- Sauté for a minute and then add the chopped spinach.
- Add salt and cook the spinach for two more minutes.
- Then add the mashed dal and mix them thoroughly.
- Let it simmer for 5 minutes over medium flame and turn off the heat.
- Serve the dal sagga hot with rice or roti.
Notes
- You can use any spinach for this recipe and also the dals. If you use an equal amount of the ones that you have in your pantry.
- Adjust the salt and spices as per your preference.
- If you have soaked the dal for more than 30 minutes, then reduce the cooking time especially if you are using the instant pot.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Making this tomorrow; thank you!
I very much appreciate the work you put into your blog. I am not a software person exactly but I work with them a lot. You are helping me approach Indian cooking, especially dals, in a systematic (and regional) way. That makes the whole learning process even more enjoyable, not to mention the enjoyment my wife and I get from the eating :-).
There is no end in sight to the good things to try.
Again, thanks.
Thanks again. Your comment really made my day. I am glad the format is helping a lot. These positive comments help a lot. Once again, thanks. :-)
Aren’t there so many versions of this dish and yet each one is flavorful in its own right!!!
oh yes. :-)
I loved all the variations of dal and spinach that has been presented in the marathon and am envying your IP…
Thanks Ruchi.
This is a delicious and simple dal to make. Must make for the girls asap.
:-) Thanks
I also have some spinach and dal combinations coming up. Nice idea to add ajwain to dals. I will also try it out here :-)
:-) Thanks Rajani. Waiting for yours now.
I’m definitely going to impress my daughter’s mother in law with the name dal sagga as they are from Jharkhand ;) On a serious note like the number of dals you’ve used. Will keep that in mind when I make dal spinach next time.
:-) :-) Good luck and Thanks :-)
This is a fantastic dal. This is sort of a comfort meal for me.
Same here. Thanks Anlet.
This version of dhal sounds interesting,a perfect comforting meal with rice or rotis.
Yes, thanks Nalini.
Omg, with all those dals went it, am sure this spinach dal sagga will definitely please anyone’s tastebuds. What a nutritious dal, fantastic find Vidhya.
Thank you, Priya.
Like minds think the same.. We both made the similar dish and posted in the same day :) Love this no onion no garlic version!!
yup…. Oh yeah like minds think alike. :-) :-)
Such a fantastic dal Srividhya, so much research has gone into your theme, I am so glad..:)..and coming to the origin, guess we can ignore that..
oh yeah. ;-) Thanks much Valli.
I make a version with just moong dal, but this version of combining dals would take it to the next level. Love your research on dals from Indian states.
Thanks Gayathri.
Love this multi lentil combo with spinach. Looks delicious. And no onion and garlic means I can make it for my parents…bookmarking!
Thanks, Sowmya. My main reason for going no onion no garlic is for making it for my parents and in-laws
You have combined three dals with spinach, that sounds very interesting. Love these kinds of dal with roti.
:-) Thank you.