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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 6 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 lunch, 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 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.
  •  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.
  • 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.

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 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 add 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, 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