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dal tadka topped with a tempering and garnished with finely chopped cilantro leaves. Dal served in a black bowl placed on a burlap mat. Spice box and spices at the background.
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Dal Tadka

The classic Indian Dal Tadka made easy and effortless in the Instant Pot. This recipe card includes instructions to make this on the stove top as well.
Prep Time20 minutes
Cook Time23 minutes
Course: Main Course, Mains
Cuisine: Indian, North Indian
Servings: 6
Calories: 99kcal

Equipment

  • 1 6 quart Instant Pot or a 5 quart Dutch oven or similar heavy bottomed pan for stove top cooking.
  • 1 set of measuring cups and spoons
  • 1 chopping board
  • 1 set of knives
  • 1 ladle

Ingredients

For prepping the dal

  • 1 cup Pigeon pea lentils Toor dal
  • 3 cups warm water

For Dal Tadka

  • 1.5 tbsp vegetable oil
  • 1.5 tsp cumin seeds
  • 1/8 tsp asafetida
  • 1 bay leaf torn
  • 1.5 tbsp ginger garlic paste
  • 3/4 cup finely chopped red onions
  • 1 tsp paprika
  • 1.5 tsp ground coriander
  • 2 tsp Kasuri methi (crushed) (dried fenugreek leaves. Please refer blog post for more details)
  • 1 tsp ground turmeric
  • 1.5 tsp Kosher salt or to taste
  • 3/4 cup finely chopped tomatoes Use fresh tomatoes
  • 2.5 cups water

For garnish

  • 3 tbsp finely chopped fresh cilantro

Instructions

Prep work

  • Place the Toor dal in a colander and wash thoroughly.
  • Transfer to a mixing bowl, add 3 cups warm water and let it soak for 20 minutes.
  • While the dal soaks, chop and assemble the remaining ingredients.

Instant Pot Dal Tadka

  • Insert the inner pot into the instant pot.
  • Plug in the Instant Pot and press SAUTE- NORMAL and set the timer to 8 minutes.
  • When the display reads HOT, add the oil. Allow the oil to heat up for 30 to 40 seconds.
  • Tip in the cumin seeds and the bay leaf and let them crackle.
  • When the cumin crackles, add the asafetida and the ginger garlic paste.
  • Mix well and saute for 30 seconds.
  • Add the chopped onions, mix well and saute for 30 seconds.
  • Tip in the salt, stir well to combine and sauté the onions till they become pink and soft.
  • Now, add the ground coriander, ground turmeric, Kasuri Methi and paprika.
  • Mix well and saute the mixture for 20 seconds.
  • Immediately, add the chopped tomatoes, stir well to combine and continue to cook till the tomatoes become a mush.
  • If you find that the mixture is sticking to the bottom of the inner pot, add ¼ cup water to deglaze the pot.
  • Add the soaked Toor dal and 2.5 cups water. Stir well to combine. Press CANCEL.
  • Ensure that the sealing ring has been fitted properly into the Instant Pot lid.
  • Close the Instant pot and turn the VALVE TO SEALING. PRESS PRESSURE COOK- HIGH PRESSURE- 15 MINS.
  • Allow the cooking cycle to complete.
  • When the cooking cycle is complete, wait for natural pressure release.
  • When the pressure has released naturally, open the lid and stir the Dal well and mash it gently using a ladle.
  • Add the finely chopped cilantro leaves and stir to combine.
  • Serve hot.

Stove top method

  • Follow the steps for prep work.
  • Heat a 5 quart Dutch oven or a similar heavy bottomed pan with oil.
  • When the oil is hot, add the bay leaf, cumin seeds and asafetida.
  • Wait for the cumin seeds to crackle.
  • When done, add the ginger garlic paste and finely chopped onions along with salt.
  • Stir well and continue to cook the mixture till the onions are soft and translucent.
  • Now, add the ground spices and stir to combine.
  • Cook this mixture for 30 seconds on low heat, taking care not to burn them.
  • Tip in the chopped tomatoes, stir and cook till the tomatoes are mushy.
  • If the mixture sticks to the bottom of the pot, add ½ cup water to deglaze.
  • When the tomatoes are done cooking, drain the water from the soaked Toor dal and add the dal to the pan.
  • Add 3 cups water and mix well.
  • Cook on medium heat for 30 to 40 minutes till the dal is completely cooked and is mushy.
  • If you find that mixture is becoming thicker as it simmers, add 1 to 1.5 cups water to adjust the consistency.
  • Once the dal is cooked to a mush, add the finely chopped cilantro leaves, mix well and serve hot.

Notes

  1. Soak the Dal to help it cook faster. This may seem like an extra step but the results are worth it.
  2. Adjust the consistency by adding more water if you prefer a runnier dal. I recommend adding not more than 1 cup water. 
  3. This dal thickens as it cools. The consistency can be adjusted even while reheating.
  4. For easier freezing, use silicon baking trays. I recommend using mini loaf pans to freeze them in portions. Then you can transfer the frozen portions to individual bags and label it.
  5. Add an extra Tadka to make this more flavorful and aromatic. To do this, heat 1 tbsp oil in a small pan. Add 2 tsp finely chopped garlic and fry till garlic begins to brown. Do this on low heat to avoid burning the garlic. When the garlic is done, switch off the flame and add 1 tsp red paprika. Immediately, add this to the Dal.  
  6. Instant pot timings may vary based on your geographic location.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 99kcal | Carbohydrates: 18g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 616mg | Potassium: 100mg | Fiber: 5g | Sugar: 2g | Vitamin A: 202IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg
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