Dal Tadka is an easy Indian lentil dish made with yellow split pigeon peas (toor dal) and assorted spices cooked in an Instant Pot pressure cooker using the pot-in-pot method for rice.
In Hindi, "Dal" means lentils, and "Tadka" refers to the tempering of spices in warm oil or ghee. This tempering enhances the dish with an zestful of flavors, making even the simplest dal exciting and delicious!
Dal is well-known as the staple food of India and is a total comfort food. The Dal Tadka recipe is one of the most popular dal recipes served in Indian restaurants and dhabas.
Every region in India makes dal in different ways. Dal is frequently eaten with flatbreads such as rotis, parathas, steamed basmati rice, or as a soup. Some people mix several types of lentils while others stick to only toor dal.
Today, I used only toor dal for this pressure cooker Dal Tadka recipe. However, you can easily swap it with moong dal, chana dal, or masoor dal for a different texture and flavor. And if you have any leftover dal, don’t let them go to waste—try making dal parathas for you next day meal.
This easy dal tadka can be prepared in under 30 minutes. I have shared both Instant Pot and Traditional Stovetop Pressure Cooker recipes below.
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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 a staple ingredient in South Indian vegetable sambar and North Indian dal preparations. If you're looking for more ways to enjoy toor dal, check out delicious recipes other from my blog: dal fry, spinach dal, butternut squash dal.
Indian Dal Tadka Recipe Ingredients
- Split toor dal: I 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.
- Ginger and garlic: I have minced fresh ginger and garlic for this recipe. You can also use homemade ginger garlic paste. You can skip ginger or garlic for no garlic variation.
- Onion: You can skip onion for no onion recipe variation.
- Tomato: I used chopped fresh Roma tomatoes. For a variation, you can skip tomato and use lemon juice for tanginess.
- Spices: I used cumin seeds, turmeric powder, red chili powder, garam masala.
- Water: lentil to water ratio - For 1 cup of dal, 3 cups of water are added.
- 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 1 cup toor dal, and keep it aside. Press SAUTE on Instant Pot. Heat 1 tablespoon oil (or ghee), and add 1 teaspoon cumin seeds. Let them crackle.
Add 1 pinch of asafetida, 1 tablespoon minced ginger and garlic, 2 chopped green chili, 1 stalk of curry leaves, and saute for a few seconds. Then add 1 medium onion (finely chopped). Saute till onions turn light brown.
Add 1 large tomato (finely chopped) and cook till they turn soft and mushy, it takes around 2-3 minutes.
Then add ½ teaspoon turmeric powder, ½ teaspoon red chili powder, 1 teaspoon garam masala powder, 1 cup of rinsed toor dal, salt, 3 cups of 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 the dal in the instant pot, place the trivet and then the bowl of 1 cup of sona masoori rice with 2 cups of water. This way, they will both cook together.
The big advantage of Pot-in-Pot cooking with Instant Pot is that you can cook multiple dishes at the same time, saving both time and effort.
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 2 tablespoons 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.
For an extra burst of flavor, add a final tempering (tadka) with ghee, cumin seeds, curry leaves, hing, red chili powder, and dried red chilies. Your Instant Pot Dal Tadka is ready! Serve this comforting dal hot with boiled rice, quinoa, or roti for a wholesome meal.
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).
Stovetop Pot Method
- Firstly, Pressure cook 1 cup of toor dal with 3 cups of water for 3-4 whistles.
- Heat oil (or ghee) in a Kadai, add the cumin seeds, and let them splutter.
- Then add asafetida, minced ginger-garlic, chopped green chili, curry leaves, and saute for a few 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.
Serving Suggestions
Serve Indian Dal tadka with basmati rice, jeera rice, matar pulao, brown basmati rice, or quinoa with kachumber salad and pickles on the side.
You can also pair it with Indian flat bread like roti, or paratha along with some side dishes like
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.
Frequently Asked Questions
Yes, Dal tadka is healthy. Dal tadka is made of toor dal (arhar dal), onion, tomatoes, and ghee, loaded with plant-based proteins, dietary fiber, minerals, and healthy fat.
Tadka means 'tempering' (warmed spiced oil) in English.
To make vegan dal tadka, substitute ghee with any vegetable cooking oil.
Skip hing (asafoetida) or use gluten-free asafoetida to make a gluten-free dal tadka version.
No, It is not necessary to soak the toor dal for this recipe. However, if you have time on your hands, soak the lentils for a minimum of 30 minutes, as they help to cook faster and make it easier to digest.
Traditionally, ghee is used for tadka (tempering) because of its high smoking points and health benefits. You can also use coconut oil, or mustard oil.
More Instant Pot Indian Lentil Recipes
Instant Pot Dal Tadka (Restaurant Style)
Ingredients
- 1 cup split toor dal (split pigeon peas) rinsed
- 1 tablespoon ghee (or coconut oil)
- 1 teaspoon cumin seeds (jeera)
- 1 tablespoon ginger garlic minced
- 2 green chillies finely chopped
- 1 big pinch asafetida (hing)
- 1 medium onion finely chopped
- 1 large tomato finely chopped
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 teaspoon garam masala powder
- salt to taste
- 3 cups water
- 2 tablespoons coriander leaves chopped
For Extra Tadka/Tempering
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 stalk curry leaves (optional)
- big pinch asafetida (hing)
- ¼ teaspoon red chili powder
- 2 dried red chilies
For pot-in-pot Rice Cooking
- 1 cup sona masoori rice
- 2 cups water
Instructions
Instant Pot Method:
- Firstly wash and rinse the dal, keep it aside. Press SAUTE on Instant Pot. Add oil, and once it's hot add cumin seeds. Let them crackle.Add asafetida, minced ginger-garlic, chopped green chili, curry leaves, and saute for a few seconds.
- Then add chopped onion. Saute till onions turn light brown in color.
- Add tomatoes and cook till tomatoes turn soft, takes 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. No need to soak the dal for this recipe.
- Once you add all the ingredients for the dal in the instant pot, place the trivet and then the bowl of 1 cup of sona masoori rice with 2 cups of water. This way, they will both cook together.The big advantage of Pot-in-Pot cooking with Instant Pot is that you can cook multiple dishes at the same time, saving both time and effort.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.
- For an extra burst of flavor, add a final tempering (tadka) with ghee, cumin seeds, curry leaves, hing, red chili powder, and dried red chilies. Your Instant Pot Dal Tadka is ready! Serve this comforting dal hot with boiled rice, quinoa, or roti for a wholesome meal.
Stovetop Pot Method:
- 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 a few seconds.
- Next, add the onions and saute till the onions turn light brown in color.
- Add tomatoes and cook till tomatoes turn soft, 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, 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.
- Dal Tadka is ready, add extra tempering (tadka) and serve hot.
Video
Notes
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.
Nutrition
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peter
in step 7 of the instapot recipe, could you please list the exact steps involved when you say "add extra tempering (tadka) " ? Thanks so much
Andy
This is THE BEST Dal Tadka recipe for the Instant Pot I have found online. We make this every week. Thanks so much for this great recipe!
Anonymous
Perfect!
Bhavana Patil
Thank you!
Anonymous
Simple and healthy dish
Brenda
What are the measurements for the rice and the water that you suggest to cook PIP? And, how much pressure time so the rice will be done?
bhavana
If i am using sona masuri rice its 1 rice :2 water and if using basmati rice then its 1 rice :1.5 water.
Dal usually takes 7-8 minutes to cook in IP.So cooking PIP dal with rice works for 8 minutes.
Anonymous
Great Recipe - tastes good.