Instant Pot Dal Tadka is a comforting lentil and veggie dish seasoned with a spices and an aromatic tempered oil (tadka). This classic Indian dal recipe can be easily and quickly made in the Instant Pot, allowing you to have dinner on the table in under 30 minutes.
What is Dal Tadka?
Literally translated, dal refers to lentil soup in India and tadka (or tarka) is a fragrant, tempered oil. Dal can be made with a combination of different lentils or simply with just one. For this dal tadka recipe, I like to keep things simple and just use one lentil variety: Toor dal which is also known as Yellow Split Pigeon Peas. Dal tadka is very quick to prepare, especially in the Instant Pot. It is one of the easiest Indian dals to make for a week night dinner.
Ingredients for Instant Pot Dal Tadka
- Yellow Dal - Also known a Toor Dal, split pigeon peas
- Onions - finely diced
- Tomatos - chopped
- Garlic - freshly minced
- Ginger - freshly grated
- Green Chilies - diced
- Spices- turmeric, coriander, cumin, salt to taste
- Tadka Spices- dried red chilies, cumin seeds, mustard seeds, asafoetida (hing), curry leaves
- Garnish- squeeze of fresh lemon, fresh chopped cilantro leaves
Mastering the Steps to the Perfect Tadka
One crucial step in transforming your ordinary Dal Tadka into an extraordinary dish is mastering the art of tempering. Tempering, also known as tadka or tarka, involves infusing hot oil or ghee with aromatic spices and pouring it over the cooked lentils or dal. This technique not only enhances the overall taste and aroma but also adds a delightful visual appeal to your dish.
- To begin, heat a tablespoon of oil or ghee in a small pan over medium heat.
- Once the oil is hot but not smoking, add a teaspoon each of mustard seeds and cumin seeds. As the seeds crackle and pop, they release a nutty flavor that will infuse into the dal.
- Add one or two dried red chili peppers and a sprinkle of asafoetida (hing)
- Then add in a handful of curry leaves. These additional spices will contribute layers of complexity to the tempering.
- Allow the spices to sizzle and dance in the hot oil for a few seconds, releasing their tantalizing aromas. Be mindful not to let them burn, as it can turn bitter and overpower the dish.
- Once the spices have bloomed and the flavors have intensified, carefully pour the tempering over your cooked dal, using a spoon to distribute it evenly.
The impact of tempering on your Dal Tadka cannot be overstated. The combination of blooming spices and tempering ensures that the flavors are fully integrated, making every spoonful a delicious symphony of taste.
Tips & Tricks for the Best Dal Tadka in the Instant Pot
- It's important to choose the right type of lentils for your Dal Tadka. While yellow or red lentils are commonly used, you can experiment with other varieties like split pigeon peas or even a combination of lentils for a different flavor profile. Remember to rinse the lentils thoroughly before cooking to remove any dirt or debris.
- To enhance the taste of your dal, consider adding a teaspoon of ghee or clarified butter during the tempering process. This will add richness and depth to the flavors, making each spoonful even more satisfying. Additionally, a pinch of asafoetida (or hing) can be a game-changer, providing a unique aroma and enhancing the overall taste of the dish.
- For a burst of freshness, garnish your Dal Tadka with chopped coriander leaves or cilantro. The vibrant green color and aromatic flavor will add a delightful touch to your dish. Squeeze a dash of lemon juice on top to brighten the flavors even more.
Serving and Enjoying Your Dal Tadka
When it comes to serving Dal Tadka, simplicity is key. The dish is traditionally enjoyed with steamed basmati rice or hot rotis. You can also pair Dal Tadka with naan or parathas. The soft and pillowy naan provides a delightful contrast to the creamy dal, while the crispy and layered parathas add a textural element that elevates the overall experience.
Don't forget to sprinkle some freshly chopped coriander leaves or cilantro on top for that burst of freshness and aroma.
For more lentil recipes, check out: Butternut Squash and Lentil Dal, Instant Pot Green Moong Dal, Chickpea and Vegetable Coconut Curry
📖 Recipe
Instant Pot Dal Tadka (Dal Fry)
Ingredients
For Dal
- 1 tablespoon cooking oil
- 1 teaspoon cumin seeds
- 1 tomato chopped
- 1 onion diced
- 1 teaspoon ginger minced
- 2 cloves garlic minced
- ¼ teaspoon turmeric
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 cup yellow toor dal split pigeon peas
- 3 cups water
- salt to taste
For Tadka
- 1 tablespoon cooking oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1-2 dried red chili peppers
- ¼ teaspoon asafoetida also known as hing
- 10-15 curry leaves
Instructions
For Dal
- Rinse the toor dal (lentils) in water a few times, set aside.
- Start the Instant Pot in sauté mode High and heat the oil in it. Add cumin seeds, sizzle for 1 minute.
- Add the chopped onions and cook for 2 minutes until the onions turn golden brown. Add chopped garlic and ginger cook for another minute.
- Add tomato and spices and cook for another 2 minutes. Add the washed dal and water. Stir.
- Close the lid with vent in sealing position. Change the Instant Pot setting to manual or pressure cook mode at high pressure for 5 mins. After the Instant Pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR).
For Tadka
- In a small saucepan, heat oil. Once the oil has heated, add mustard seeds and cumin seeds.
- As the seeds begin to pop, add the dried red chili pepper and a sprinkle of asafoetida (hing).
- Once the chili pepper develops a bit of color, add in the curry leaves. Be careful of the oil splatter as the leaves hit the oil. Fry the leaves for about 30 seconds, the remove the seasoned oil (tadka) from the heat and pour over the prepared dal.
- Serve the dal tadka with a garnish of cilantro and a squeeze of lemon.
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