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dal tadka served in a kadai with tempering on top and side of rice and pickle
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5 from 8 votes

Instant Pot Dal Tadka / Dal Fry with Rice Recipe

Dal Tadka is an easy one-pot pressure cooker recipe prepared with split pigeon peas lentils, assorted spices and cooked with pot-in-pot rice
Course Main Course
Cuisine Indian, North Indian
Keyword dal recipes, dal tadka, instant pot dal, lentil recipes
Diet Gluten-Free, Vegan, Vegetarian
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 220kcal
Author Bhavana Patil

Ingredients

Measuring cup used 1 cup = 250 ml

For Tadka/Tempering 

Instructions

Instant Pot Method:

  • Firstly wash and rinse the dal, keep it 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.
  • Close the lid on the pot, and turn pressure valve to SEALING position. Cancel Saute mode.
  • 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.
  • Remove lid away from you, add coriander leaves. 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.

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 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, 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 or Dal Fry is ready, add extra tempering (tadka) and serve hot with boiled rice, quinoa or roti.

Video

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

Tips & Variations

  • Soak the dal in water for at least 30 mins, which 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 selected 8 minutes Manual/Pressure Cooker (high pressure) option. 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.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 220kcal | Carbohydrates: 32g | Protein: 13g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 601mg | Fiber: 15g | Sugar: 2g | Vitamin A: 430IU | Vitamin C: 37.3mg | Calcium: 52mg | Iron: 4.1mg