Instant Pot Dal Tadka | Indian Dal Fry with Rice

Dal Tadka or Dal fry is an easy Indian lentil recipe prepared with yellow split pigeon peas lentils, assorted spices cooked in an Instant Pot pressure cooker with the 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.

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 chapatis, rice, or as soup. Some people mix several types of lentils while other stick to only toor dal.

Today I have used only toor dal for this pressure cooker dal fry recipe. You can follow the same recipe with Red lentils (also known as Masoor Dal) as well. Next time don't forget to try these yummy Dal Parathas from the leftover dal.

This easy Instant Pot Dal Fry recipe can be prepared in under 30 minutes. I have shared both Instant Pot Pressure Cooker and Traditional Stovetop recipe 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 levels of protein 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.

Dal Fry Ingredients

• Split toor dal: I have used toor dal (yellow split pigeon peas), Instead of toor dal, some variations use yellow lentils (moong dal) and 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 divine taste. Skip ghee and use the oil of your choice if you are vegan or you can use a combination of ghee and oil for this dal tadka recipe.
• cumin seeds(jeera): Cumin seeds are a must in any Indian dal tempering so do not skip it.
• ginger and garlic: I have minced fresh ginger and garlic for this recipe. You can also use store brought 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 to reduce 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 is added.
• coriander leaves: I have used coriander leaves for garnish.
• curry leaves: Adding curry leaves gives 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 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 and then add the tadka(tempering) in it.

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.

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 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 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.

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 on the pot, and turn the pressure valve to SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and increase the timer to 8 minutes.

Once the pot beeps, let it release the pressure naturally (NPR) for 10 minutes.

Instant Pot Dal Tadka (dal fry) 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 really 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

1. Tall Trivet
2. Stackable Steamer Insert Pans, or any oven-safe bowl

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 secs.
• 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 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, 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 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

• 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 minutes 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 a little firm so I select 8 minutes Manual/Pressure Cooker (high pressure). If you want a firmer dal then choose 6 minutes Manual/Pressure Cooker (high pressure).
• Vegan Variation: Skip ghee and use the oil of your choice.

More Instant Pot Lentil Recipes from my blog

• Yellow Moong dal tadka - Dal prepared with split yellow moong lentils, assorted spices
• Chana Dal Fry - Dal prepared with split chickpeas lentils, assorted 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