The term Dal means ‘Lentils’, and tadka simply means ’tempering’ (warmed spiced oil). The tempered oil adds zestful of flavors to anything you add it to. No dish will ever be boring if you add tadka to it. Dal is well-known as the staple food of India and is total comfort food. Dal Tadka recipe is one of the most popular dal recipes served in Indian restaurants and dhaba’s. Every region in India makes dal in different ways. Dal is frequently eaten with flatbreads such as rotis or parathas, steamed rice, or soup. Some people mix several types of lentils while others stick to only toor dal. Today I have used only toor dal for this pressure cooker dal tadka recipe. You can follow the same recipe with Red lentils (also known as Masoor Dal) as well. Next time, try these yummy Dal Parathas from the leftover dal. This easy Instant Pot Dal Tadka recipe can be prepared in under 30 minutes. I have shared both Instant Pot and Traditional Stovetop Pressure Cooker recipes below.
What is Dal?
Dal also called Daal, Dhal, or Dahl basically are dried pulses that can be whole or split. Dal is naturally Vegan and Gluten-free and is a great source of proteins, carbohydrates, fiber, and many essential vitamins and minerals.
Toor Dal Nutrition
Toor dal (aka arhar dal) is also known as pigeon peas. These nutritious peas contain high protein levels and the important amino acids methionine, lysine, and tryptophan. Yellow Pigeon peas (toor dal) are in split form. Toor dal is used to make the most traditional everyday sambar in South India & Dal in Northern parts of India. Check out other Toor Dal recipes from my blog Spinach Dal, Dal Paratha, Vegetable Sambar, Butternut Squash Dal.
Indian Dal Tadka Recipe Ingredients
Split toor dal: I have used toor dal (yellow split pigeon peas). You can also substitute toor dal, with yellow lentils (moong dal) or red lentils (masoor dal). You can also use a combination of toor, masoor, and moong dal. Ghee (or oil): I always use ghee for tempering as it gives the dal a divine taste. Skip ghee and use the oil of your choice if you are vegan. You can also use a combination of ghee and oil for this dal tadka recipe. Cumin seeds (jeera): They are a must in any Indian dal tempering, so do not skip them. Ginger and garlic: I have minced fresh ginger and garlic for this recipe. You can also use store-bought ginger garlic paste. You can skip ginger or garlic for no garlic variation. Green chilies: I have used 2 Thai green chilies. However, you can skip reducing the heat. Onion: You can skip onion for no onion recipe variation. Tomato: I have used chopped fresh Roma tomatoes. For a variation, you can skip tomato and use lemon juice for tanginess. Spices: I have used turmeric powder, red chili powder, garam masala. You can increase or decrease the spices according to your choice. Water: lentil to water ratio - For 1 cup of dal, 3 cups of water are added. Coriander leaves: I have used coriander leaves for garnish. Curry leaves: Adding curry leaves gives a unique and best flavor to this dal curry, so do not skip it.
How to Make Dal Tadka in Instant Pot
This recipe shows how to make Dal in an Instant Pot Pressure Cooker. The main difference with traditional dal tadka preparation is that this is a one-pot recipe. Usually, we cook the dal separately first in the pressure cooker and then add the tadka (tempering) to it. Firstly, wash and rinse the dal, and keep it aside. Press SAUTE mode on Instant Pot. Heat oil (or ghee), and add cumin seeds. Let them crackle. Add asafetida, minced ginger-garlic, chopped green chili, curry leaves, and saute for 15 seconds. Then add chopped onion. Saute till onions turn light brown. Add tomatoes and cook till they turn soft and mushy, it takes around 2-3 minutes. Then add turmeric powder, red chili powder, garam masala powder, rinsed lentils or dal, salt, water, and give a stir. Adjust spices at this stage. (Note: No need to soak the dal for this recipe.) Once you add all the ingredients for Tadka Dal in the instant pot, place the trivet and then the bowl of rice with water. This way, they will both cook together. The big advantage of the Instant Pot is the option to do Pot-in-Pot Cooking or PIP. This means you can cook multiple things at the same time. See pictures below for reference, toor dal instant pot time. Close the lid securely, and turn the vent to “SEALING”. Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 8 minutes. When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid. Garnish with coriander leaves. Also, adjust the consistency of the dal at this point. If it’s too dry, turn on SAUTE mode, add some water, and boil for 2 minutes. Instant Pot Dal Tadka is ready, add extra tempering (tadka) and cilantro. Serve pressure cooker dal hot with boiled rice, quinoa, or roti.
Note on the consistency
If one wants soft mashed toor dal, increase the pressure cooking timer to 10 minutes in the Instant Pot. But I like dals (lentils) to be a little firm, So I usually use 8 minutes Manual/Pressure Cooker (high pressure). If you want a firmer dal, then choose 6 minutes Manual / Pressure Cooker (high pressure).
Accessories needed for Pot-in-Pot Recipe
Stovetop Pot Method
Firstly, Pressure cook the dal adding 3 cups of water for 3-4 whistles. Heat oil or ghee in a Kadai and add the cumin, and let them splutter. Then add asafetida, minced ginger-garlic, chopped green chili, curry leaves, and saute for 15 seconds. Next, add the onions and saute till the onions turn light brown. Add tomatoes and cook till tomatoes turn soft, it takes 2-3 minutes. Add all the spice powders – turmeric, red chili powder, coriander powder, or garam masala powder and fry for a minute. Now add the cooked and mashed dal, and stir well. Add water to adjust consistency and salt to taste. Boil dal for 2-3 minutes on a medium-low flame. Finally, garnish with chopped coriander leaves. Restaurant-style dal tadka is ready, add extra tempering and serve hot with boiled rice, quinoa, or roti.
Serving Suggestions
Serve Indian Dal tadka with basmati rice, jeera rice, brown rice, or quinoa with salad and pickles on the side. You can also pair it with Indian flat bread like roti, or paratha along with some vegetable side dishes like
Aloo Gobi Bombay Potatoes Cabbage Potatoes Curry Carrot Beans Stir Fry Aloo Beans
You may also serve this as split pigeon peas lentil soup with crusty bread.
Storage Suggestions
Refrigerate: Store the leftover dal tadka in an airtight container in the fridge for up to 2-3 days. Freeze: You can store the dal in a freezer-safe airtight container for up to three months in the freezer. Reheat: Reheat the toor dal tadka on the stove or microwave oven. The dal will thicken on standing, so thin it out with water. If frozen, defrost for a few hours before reheating.
Tips & Variations
Soaking Lentils: If you soak the toor dal in water for 30 mins - 1 hour, it helps to cook lentils even faster. Adjust Consistency: If your dal is watery, you can turn on the saute mode and cook for another 2-3 minutes in the end. No Onion: For a variation, you can also make this dal by skipping onion, ginger, and tomatoes. Vegan: Skip ghee and use any cooking oil of your choice.
More Instant Pot Lentil Recipes
Dal Fry - Dal made with toor dal (split pigeon peas). Yellow Moong Dal Tadka - Dal prepared with split yellow moong lentils, assorted spices Chana Dal Fry - Dal prepared with split chickpeas lentils, and assorted spices. Masoor Dal - Dal prepared red lentils. Spinach Dal / Palak Dal – Dhal cooked with spinach leaves. Whole green moong dal – Dal cooked with whole mung beans Panchmel dal – dal prepared with five varieties of lentils Spinach Dal / Palak Dal – Dhal cooked with spinach leaves Raw Mango Dal - Dal cooked with Raw Mango
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