Dal Tadka or Dal fry is an easy Indian lentil recipe prepared with yellow lentils ,assorted spices ,cooked in Instant pot pressure cooker with pot-in-pot rice method.
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.
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Dal tadka is one of most popular dal recipe served in indian restaurants and dhabas and this can be prepared under 30 minutes.
Some people mix several types of lentils while other stick to only toor dal for the recipe.Today i have used only toor dal for this dal tadka.
You can follow the same recipe with Red lentils (also known as Masoor Dal) as well.I have shared both Instant Pot Pressure Cooker and Traditional Stove top recipe below.
WHAT IS DAL?
Dal also called as Daal, Dhal, or Dahl basically are dried pulses which 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.
Every region in India makes dal in different ways.Dal is frequently eaten with flatbreads such as rotis or chapatis, or with rice.
YELLOW SPLIT PIGEON PEAS[TOOR DAL]
Toor dal is also known as pigeon peas. These nutritious peas contain high levels of protein and the important amino acids methionine, lysine, and tryptophan. Yellow Pigeon peas (toor dal) are in split form.
These are used 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.
IF YOU LIKED THIS YOU MAY ALSO LIKE
- Green Lentil Soup – lentil soup made with green lentils, carrots, celery, red bell pepper and indian spices
- 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
SERVING SUGGESTIONS FOR DAL TADKA
Dal Tadka is served traditionally roti ,chapati, jeera rice or steamed rice.But can be eaten with quinoa, brown rice! or even eaten as a lentil soup.
TIPS & VARIATIONS FOR INDIAN DAL FRY
- Soak the dal in water for at least 30 mins, helps to cook faster.
- If your dal is watery, you can turn on the saute mode and cook for another 2-3 minute in the end.
- For a variation ,you can also make this dal by skipping onion, ginger and tomatoes.
- If one wants really soft mashed dal, 10 minutes manual/pressure cook (High Pressure) is probably the ideal setting in manual mode.But I like dals (lentils) to be little firm so I selected 8 minutes Manual/Pressure Cooker (high pressure) option.If you want want more firmer dal then choose 6 minutes Manual/Pressure Cooker (high pressure).
- Vegan Variation: Skip ghee and use oil of your choice.
HOW TO MAKE DAL TADKA IN INSTANT POT WITH POT-IN-POT STEP BY STEP
This recipe shows how to make Dal Tadka in Instant Pot Pressure Cooker. The main difference with traditional dal tadka preparation is that this is one-pot recipe.
Usually we cook the dal separately first and then add the tadka(tempering) in it.
1.Firstly Wash and rinse the dal, keep aside. Press SAUTE mode on Instant Pot. Add oil and once it’s hot add cumin seeds. Let them crackle.
2.Add asafetida ,minced ginger garlic ,chopped green chili, curry leaves and saute for 15 secs.Then add chopped onion. Saute till onions turn light brown in color.
3.Add tomatoes and cook till tomatoes turn soft ,takes 2-3 minutes.
4.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.
5.Once you add all ingredients for Dal Tadka in the instant pot, place the trivet and then the bowl of rice with water. This way they will both cook together.
6.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 same time.See pictures below for reference.
7.Close the lid on the pot, and turn pressure valve to SEALING position.Cancel Saute mode.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and increase timer to 8 minutes.
8.Once the pot beeps, let it release the pressure naturally(NPR) for 10 minutes (Wait until silver button on lid drops).
9.Indian Dal Tadka or Dal Fry is ready ,add extra tempering(tadka) and cilantro serve hot with boiled rice, quinoa or roti.
Note on the consistency:
If one wants really soft mashed dal, 10 minutes manual/pressure cook (High Pressure) is probably the ideal setting in manual mode.
But I like dals (lentils) to be little firm so I selected 8 minutes Manual/Pressure Cooker (high pressure) option.If you want want more firmer dal then choose 6 minutes Manual/Pressure Cooker (high pressure).
ACCESSORIES NEEDED FOR THIS INDIAN DAL TADKA AND RICE POT-IN-POT RECIPE
- Tall Trivet
- Stackable Steamer Insert Pans, or any oven-safe bowl
CHECKOUT MY OTHER INSTANT POT RICE RECIPES
DAL TADKA RECIPE CARD
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Dal Tadka (Instant Pot & Stove Top)
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 cup Split Toor Dal(split pigeon peas) ,washed
- 1 tablespoon ghee or coconut oil
- 1 teaspoon cumin seeds(jeera)
- 1/4 teaspoon asafetida (hing)
- 2 green chillies, finely chopped
- 1 tablespoon ginger garlic, minced
- 1 medium onion, finely chopped
- 1 large tomato ,finely chopped
- 1/2 teaspoon turmeric powder (haldi)
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon garam masala powder
- salt to taste
- 3 cups water
- 2 tablespoon cilantro (coriander leaves),chopped
For Tadka/Tempering
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- few curry leaves (optional)
- big pinch asafetida(hing)
- 1/4 teaspoon red chilli powder
Instructions
INSTANT POT METHOD:
- Wash and rinse the dal, keep aside. Press saute mode 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 15 secs.
- 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 rinsed lentils or dal ,turmeric powder, red chili powder ,garam masala powder ,salt ,water and give a stir.Adjust spices at this stage.
- Close the lid on the pot, and turn valve from VENTING to SEALING position.Cancel Saute mode.
- Set the pot to MANUAL/PRESSURE COOK (High Pressure) and increase timer to 8 minutes. Once the pot beeps, let it release the pressure naturally(NPR) for 10 minutes (Wait until silver button on lid drops).
- Remove lid away from you, add cilantro. Also adjust consistency of the dal at this point.If its too dry , turn on SAUTE mode ,add some water and boil for 2 minutes.
- Dal Tadka or Dal Fry is ready ,add extra tempering(tadka) and serve hot with boiled rice, quinoa or roti.
STOVE TOP 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 15 secs.
- Next add the onions and saute till onions turn light brown in color.
- Add tomatoes and cook till tomatoes turn soft ,takes 2-3 minutes.
- Add all the spice powders – turmeric powder, 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 chopped coriander leaves.
- Dal Tadka or Dal Fry is ready ,add extra tempering(tadka) and serve hot with boiled rice, quinoa or roti.
Notes
- Soak the dal in water for at least 30 mins, helps to cook faster.
- If your dal is watery, you can turn on the saute mode and cook for another 2-3 minute in the end.
- For a variation ,you can also make this dal by skipping onion, ginger and tomatoes.
- If one wants really soft mashed dal, 10 minutes manual/pressure cook (High Pressure) is probably the ideal setting in manual mode.But I like dals (lentils) to be little firm so I selected 8 minutes Manual/Pressure Cooker (high pressure) option.If you want want more firmer dal then choose 6 minutes Manual/Pressure Cooker (high pressure).
- Vegan Variation: Skip ghee and use oil of your choice.
Nutrition
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Great Recipe – tastes good.
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?
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.