Instant Pot Dal Tadka

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.

Ingredients

• 1 cup split toor dal(split pigeon peas) rinsed
• 1 tablespoon ghee Or coconut oil
• 1 teaspoon cumin seeds(jeera)
• 1 tablespoon ginger garlic minced
• 2 green chillies finely chopped
• ¼ teaspoon asafetida (hing)
• 1 medium onion finely chopped
• 1 large tomato finely chopped
• ½ teaspoon turmeric powder (haldi)
• ½ teaspoon red chili powder
• 1 teaspoon garam masala powder
• salt to taste
• 3 cups water
• 2 tablespoon cilantro (coriander leaves) chopped

For Tadka/Tempering 

• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• few curry leaves (optional)
• big pinch asafetida(hing)
• ¼ teaspoon red chili powder
• 2 dry red chilies

Instructions 

Instant Pot Method:

1. 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.
2. Then add chopped onion. Saute till onions turn light brown in color.
3. Add tomatoes and cook till tomatoes turn soft, takes 2-3 minutes.
4. 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.
5. Close the lid securely, and turn the vent to “SEALING”. Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 8 minutes. When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
6. Garnish with coriander leaves. Also, adjust the consistency of the dal at this point. If it’s too dry, turn on SAUTE mode, add some water and boil for 2 minutes.
7. Dal Tadka is ready ,add extra tempering (tadka) and serve hot with boiled rice, quinoa or roti.

Stovetop Pot Method:

1. Pressure cook the dal adding 3 cups of water for 3-4 whistles.
2. Heat oil or ghee in a Kadai and add the cumin and let them splutter.
3. Then add asafetida, minced ginger-garlic, chopped green chili, curry leaves, and saute for 15 secs.
4. Next, add the onions and saute till the onions turn light brown in color.
5. Add tomatoes and cook till tomatoes turn soft, takes 2-3 minutes.
6. Add all the spice powders – turmeric, red chili powder, coriander powder, or garam masala powder and fry for a minute.
7. Now add the cooked and mashed dal, stir well. Add water to adjust consistency and salt to taste.
8. Boil dal for 2-3 minutes on a medium-low flame. Finally, garnish with chopped coriander leaves.
9. Dal Tadka is ready, add extra tempering (tadka) and serve hot with boiled rice, quinoa or roti.