Dal Tadka Dal Fry Yellow Lentil Curry

Comforting One-Pot Indian Meal

Dal and rice are pure comfort food in most Indian homes. Toor Dal, also called Arhar Dal, is probably the most popular lentil all over India.

It’s a staple in many households and is made daily in some homes. The creamy texture of this light and flavorful lentils places it among the soul foods in Indian cuisine. In this simple Instant Pot recipe, I cook the lentils with sautéed onions, ginger, garlic and tomatoes, and season it with mild Indian spices. I also make rice in the same pot, using pot-in-pot (PIP) cooking method, to make this a complete one-pot, gluten-free meal.

What is Dal Tadka?

Dal is the Hindi word for lentils, and tadka refers to an aromatic tempering made by blooming spices in hot ghee or oil. So Dal tadka refers to a lentil curry finished with an aromatic tempering. Let’s understand the two components of this recipe in detail- Dal & Tadka!

What is Dal?

Dal, also spelled as Daal, Dhal, or Dahl, are dried pulses and belong to the legumes family of dried peas, beans and lentils. Dal is naturally Vegan and Gluten-free and is a great source of proteins, carbohydrates, fiber and many essential vitamins and minerals. They can be whole or split, and are staples in many South Asian countries, including India.

What is Tadka?

Traditionally, the cooked lentils are flavored with a hot tempering called tadka , which is made by heating cumin or mustard seeds in hot ghee (or oil), till they sizzle. Dried red chillies are often added as well. This process helps the seeds and chillies bloom, bringing out their flavors and infusing the oil with them. Dal Tadka is perhaps the most common lentil curry. In north India, you’ll typically find two versions of it- a simple homestyle curry which is mild, and a rustic street-style version, called “Dhaba-style” Dal Tadka, which is more spicy. This Dal tadka recipe is close to the homestyle version I grew up eating. It is soul-food for me, I hope you enjoy it too.

Ingredients- Notes & Substitutions

Besides lentils, you’ll need common Indian spices and flavor building aromatics, like ginger garlic paste, onions, tomato, serrano chili, and fresh chopped cilantro for garnishing. Let’s take a look at the key ingredients for this yellow dal tadka:

Dal: I always make this recipe with Toor dal, also known as Arhar Dal, which are split yellow pigeon peas. Some recipe variations call for a combination of toor and masoor dal (red lentils) or moong dal (petite yellow lentils) following a 50-50 ratio. Mustard seeds: Mustard seeds and toor dal go hand in hand. The ones we use in this recipe (and most Indian recipes) are dark brown mustard seeds which are nuttier and impart more tart flavor than other kinds. Ghee or Oil: This totally depends on whether you want to make this dal vegan or not. I use oil for cooking the dal, and use ghee for the tadka (tempering), but you can use olive oil to keep it 100% vegan.Tadka: In this recipe, I cook dal with the main tempering. Then I make a simpler tadka (tempering), which I pour over the dal just before serving. This is an optional step, but really elevates this curry. For tadka, you will need ghee (or oil for vegan), dry red chili, Kashmiri red chili powder, cumin seeds, mustard seeds, curry leaves and asafetida (hing).

How to Make Dal Tadka

In this Instant Pot Dal Tadka recipe, I’ve combined my mother and mother-in-law’s recipe, so it’s the best of both worlds for us. Here’s how I make dal tadka:

Step 1: Saute aromatics

Heat oil on Saute mode (high). When it displays ‘hot’, add mustard seeds (or cumin seeds). Wait for them to sizzle and splutter and add onions, green chilli and crushed ginger and garlic. Saute for a few minutes.

Step 2: Add tomato and spices, saute

Add chopped tomato and spices and saute to help the spices bloom.

Step 3: Add lentils,water, and pressure cook

Add rinsed lentils and water. Deglaze the pot, scrapping off any brown bits at the bottom. This step is very important to avoid the burn message. If you’re not making rice, proceed by closing the lid. Cancel saute and pressure cook for 6 minutes. If you like a more mushy dal, increase the time to 8 minutes. When the cook time is up, wait for 5-10 minutes and release the remaining pressure by following the quick release instructions of your model. Open the lid after the pin drops.

Step 4: Prepare and add Tadka

Heat a small sauce pan on medium heat. Add ghee (or oil for vegan) along with dry red chili, cumin seeds, mustard seeds, hing (optional), kashmiri red chili powder (optional) and curry leaves. Gently heat it until the seeds begin to splutter. Turn off heat and add this tempering on top of the cooked dal just before serving.

How to Make Dal Tadka with Pot-in-Pot Basmati Rice

Accessories Needed for This Dal and Rice Pot-in-Pot Recipe: Tall Trivet, Stainless Steel Bowl or any oven-safe bowl

Assemble the dal as per instructions above. Now, place a trivet in the Instant Pot. In an oven safe bowl, add rinsed rice, water and seasoning. Stir everything. Place the bowl on top of the trivet. Close the lid and pressure cook for 6 minutes.

Release pressure after 10 minutes. Open the lid after the pin drops. Remove rice and gently fluff with a fork. Garnish dal with cilantro and tadka.

What to Serve with Dal Tadka

Rice is the most common pairing with lentils, especially Dal tadka. If you want to jazz up the Basmati rice, you can also make Cumin Rice, also called Jeera Rice. Alternatively, enjoy it with healthier brown basmati rice, or Roti (phulka). Note: Since brown rice take 22 minutes pressure cooking time, I recommend cooking it separately. Pair it with the following vegetable side dishes and some sweet and spicy lemon pickle recipe and enjoy a satisfying Indian meal:

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