Dal Tadka is a staple in Indian homes—a hearty, protein-rich lentil curry finished with a sizzling, aromatic tempering. With the Instant Pot, you can have this restaurant-style comfort food ready in under an hour, no babysitting required!
This recipe delivers perfectly creamy dal and a smoky, spiced tadka every time. Whether you’re new to Indian cooking or already love dal, you’ll appreciate how simple, customizable, and satisfying this crowd-pleaser is.
Why you'll love it
Hands-off cooking—no stirring, no fuss
Classic restaurant flavor in a one-pot, weeknight format
Naturally vegetarian, vegan, and gluten-free
Flexible: use yellow or red lentils, add veggies, or adjust spice
1 cup (200 g) split yellow moong dal or toor dal (arhar dal)
3 cups (720 ml) water
1 medium onion, finely chopped
1 medium tomato, finely chopped
2 cloves garlic, minced
1-inch (2.5 cm) piece ginger, minced
1 green chili, slit (optional, for heat)
1/2 tsp ground turmeric
3/4 tsp salt (or to taste)
Tadka (Tempering)
2 tbsp ghee or neutral oil (use avocado or canola for vegan)
1 tsp cumin seeds
2-3 dried red chilies (or 1/2 tsp smoked paprika for mild heat)
1/2 tsp mustard seeds (optional)
1/4 tsp asafoetida (hing, optional—skip if gluten-free or unavailable)
6-8 fresh curry leaves (optional, or sub bay leaf)
1/2 tsp red chili powder (or cayenne, adjust to taste)
Fresh cilantro, chopped (for garnish)
Lemon wedges (to serve)
Instructions
Rinse dal thoroughly until water runs clear. Drain.
Add dal, water, onion, tomato, garlic, ginger, green chili, turmeric, and salt to the Instant Pot. Stir to combine.
Seal the lid and set Instant Pot to Pressure Cook (Manual) on High for 8 minutes. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
Open the lid and whisk the dal until creamy. (Add hot water for a thinner consistency if preferred.)
For the tadka: Heat ghee or oil in a small pan on the stovetop. Add cumin seeds and let splutter. Add dried red chilies, mustard seeds, asafoetida, and curry leaves. Fry for 30-45 seconds until aromatic.
Stir in red chili powder, then immediately pour tadka over the hot dal. Mix well.
Garnish with cilantro and a squeeze of lemon. Serve hot with rice or roti.
Make It Your Way
Instant Pot Version
All main cooking is done in the Instant Pot. To make tadka in the Instant Pot, use the Sauté function at the end, but for maximum flavor and safety, stovetop tadka is recommended.
Ingredient Substitutions
If you can't find moong dal or toor dal, use red lentils (masoor dal) for a similar texture. Curry leaves can be omitted or replaced with a bay leaf. Use smoked paprika in place of dried red chilies for mild heat. Skip asafoetida if unavailable or if gluten-free. Ghee can be replaced with avocado, canola, or coconut oil for a vegan version.
Expert Tips
Rinse lentils well for the creamiest texture and better digestion.
Natural pressure release keeps dal from foaming out and ensures soft lentils.
Make the tadka just before serving so it's hot and aromatic.
Add spinach or kale to the dal after pressure cooking for extra nutrition.
Adjust water for thinner or thicker dal—dal thickens as it sits.
Smoked paprika or a touch of liquid smoke gives a restaurant-style finish if you’re missing the traditional charcoal "dhungar" method.
What to Serve It With
Serve Instant Pot Dal Tadka over steamed basmati rice or with warm naan or roti. Pair with a simple cucumber salad or Indian pickle for a complete meal.
Storage & Reheating
Store dal in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave, adding water if needed. Dal freezes well for up to 2 months.
Frequently Asked Questions
Can I use red lentils instead of yellow dal?
Yes, red lentils (masoor dal) work perfectly and cook in the same time.
How spicy is this dal tadka?
It's mildly spiced. Adjust chili to taste or omit for a mild version.
Can I double the recipe in my 6-quart Instant Pot?
Yes, double all ingredients but keep the cook time the same. Do not fill above the max line.
Is dal tadka vegan and gluten-free?
Yes, use oil instead of ghee and skip asafoetida for vegan and gluten-free versions.
What if I don’t have curry leaves?
Just skip them or add a bay leaf for a different but pleasant aroma.
Can I make this ahead?
Dal tadka tastes even better the next day. Reheat and add fresh tadka for best flavor.
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