This Instant Pot Dal Tadka is the perfect recipe for busy weeknights. It's delicious, healthy and super easy and fast to make. It's ready in a total of 15 minutes!
Okay, so ever heard of a recipe that you can make in 15 minutes? Like a real recipe, that's not a milkshake or a quick salad or something? Something you can have for dinner (I'm not talking about frozen pizza, and even that takes a little longer).
I'm talking about this beautiful, yellow, sunny thing that's call dal tadka. If you've been around on my blog long enough, you must know my love for all things lentils. In fact, I have The Ultimate Guide to Daal Recipes in the Pakistani & Indian Manner, for you, if you're interested. It has a lot of yummy dal recipes too.
What You Need
This recipe is divided into two parts: the dal itself and the tadka (the spice tempering).
Dal Ingredients
- Moong & Masoor Dal (red split lentils & yellow split lentils)
- Tomato, onion & oil for the masala
- The beautiful Pakistani spice trio: red chilli powder, turmeric powder and salt.
- Water for cooking the dal.
Tadka Ingredients
- Oil
- Onion (for that caramelized goodness)
- Garlic (for the delicious aroma)
- Cumin seeds (for even more flavor)
- Red whole chillies - the dried round kind - button chillies (for a little bit of kick)
Use a Mix of Two Lentils to Make it More Yummy
Why It's So Perfect
- It's yummy, fast and healthy.
- It only needs 5 minutes of pressure cooking in the Instant Pot.
- It can be stored in fridge in an airtight container for upto 3-4 days, so it's perfect for meal prepping.
- It's versatile and can be paired with both roti or rice.
FAQs
Yes absolutely, you can either just use 1 whole cup of masoor or 1 whole cup of moong dal.
No, just rinse the lentils with some water and use as is.
Dal can be stored in the fridge for 3-4 days in an airtight container. It can also be frozen up to 1 month in the freezer.
Yes, you can absolutely skip the tadka. It'll still be super delicious, and truly a one pot recipe this way.
Tips & Tricks
- If you want a thicker dal, reduce the amount of water by half a cup.
- I don't like my dal to be very mushy, so the pressure cook time is only 5 minutes. If you like it more cooked, then increase the time to 7 minutes.
- To add a little more oomph to the dal, I always add a squeeze of fresh lemon juice and a little bit of butter. It makes the dal taste absolutely delicious.
Serve it With
Roti
Instant Pot Daal Tadka
Ingredients
For the Dal
- 2 tablespoons oil
- 1 small onion finely chopped
- 1 small tomato finely chopped
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1/2 cup moong daal (yellow split lentils) rinsed with water
- 1/2 cup masoor daal (red split lentils) rinsed with water
- 3 cups water
For the Tadka (Optional)
- 3-4 tablespoons oil
- 1/2 onion thinly sliced
- 2 garlic cloves thinly sliced
- 1/2 teaspoon cumin seeds
- 3-4 dried whole button chillies (optional or substitute with slit green chillies)
For Finishing
- 1 teaspoon butter
- 1 tablespoon lemon juice
- Chopped coriander for garnish.
Instructions
For the Dal
- Turn the saute mode on the Instant Pot, then add the oil.
- Add onion, and saute for 2-3 minutes until slightly translucent.
- Then add the tomatoes, and spices, and cook for 2-3 minutes.
- Add both the daal and water. Mix well.
- Cancel the saute mode, close the lid, and set valve to sealing.
- Pressure cook for 5 minutes, and do natural pressure release for 2 mins. Move the valve to venting, to release the remaining pressure.
- Open lid, and mix.
For the Tadka
- On stove top, heat oil in a small frying pan.
- Add the onions, and fry until golden brown.
- Now add the garlic, and saute for 20 seconds until fragrant.
- Add cumin seeds and saute for 15 seconds until aromatic.
- Add the dried whole chillies and saute another 10 seconds.
- Transfer the tadka to the daal.
- Add butter and lemon juice, and mix gently.
- Top with chopped coriander.
- Serve with naan or rice.
Notes
- If you want a thicker dal, reduce the amount of water by half a cup.
- I don't like my dal to be very mushy, so the pressure cook is only 5 minutes. If you like it more cooked, then increase the time to 7 minutes.
- To add a little more oomph to the dal, I always add a squeeze of fresh lemon juice and a little bit of butter. It makes the dal taste absolutely delicious.
Great recipe --I never get mine right in pressure cooker (it gets over cooked & also sticks to the bottom)
BTW i searched on bing ---Does Moong Daal needs soaking? Guess what was the first hit on Bing? = IKNEADTOEAT