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Instant Pot Dal Tadka (Spiced Lentils)

Two bowls of dal tadka with rice and raita on gray background
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4.9 from 12 reviews

This Instant Pot Dal Tadka is creamy, flavorful, and packed with plant-based protein! Yellow lentils combine with fragrant spices for a satisfying meal.

Ingredients

Scale

For the Dal:

  • 1 cup yellow pigeon peas or yellow lentils
  • 2 tsp refined coconut oil*
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and grated
  • 1 small serrano pepper, diced and seeds removed
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp Indian red chile powder or ¼ teaspoon cayenne pepper (optional)
  • 1 tsp kosher salt + more to taste
  • 2 3/4 cups + 2 tablespoons water

For the Tadka:

  • 1 1/2 tbsp refined coconut oil*
  • 4 whole curry leaves
  • 1 tsp black mustard seeds*
  • 1 tsp whole cumin seeds
  • 1 large cinnamon stick

For Finishing:

  • 1-2 tbsp lemon juice
  • 1/2 cup fresh cilantro leaves, chopped
  • 1/4 cup dry-roasted peanuts, chopped (optional)

Instructions

  1. Soak the pigeon peas or lentils in cold water for 15 minutes, and then drain them.
  2. Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the 2 teaspoons of coconut oil, followed by the onion and a pinch of salt. Cook until the onion is translucent, 3-4 minutes.
  3. Add the garlic, ginger, and serrano peppers, and cook for 60 to 90 seconds, stirring frequently to prevent sticking.
    Add the turmeric, coriander, garam masala, chile powder (if using), and 1 teaspoon kosher salt. Stir vigorously for 30 seconds until very aromatic. Pour in the 2 tablespoons water and stir to incorporate (this prevents the spices from drying out and burning).
  4. Select the Cancel setting and pour in the water, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Add the soaked and drained lentils, and stir to combine.
  5. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 10 minutes.
  6. Once the 10-minute timer has completed and beeps, allow a natural pressure release for 10 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
  7. While the pot is depressurizing, make the Tadka. Heat a medium skillet on the stove over medium-high heat. Add the 1 1/2 tablespoons coconut oil and, once shimmering, add the mustard seeds, cumin seeds, and cinnamon stick. Allow the seeds to start sizzling; then add the curry leaves. Keep stirring or shaking the pan to keep the spices cooking evenly, for a total of 60-90 seconds or until very aromatic. Remove the Tadka from the heat.  
  8. Open the pot and select the Sauté setting and boil the dal for 2-3 minutes to thicken it a bit (if you prefer a thinner dal, then skip this step).
  9. Pour the Tadka over the dal. Stir to combine well. Add the lemon juice and cilantro and taste for seasonings, adding more salt or lemon juice as needed.

Notes

  • Nisha recommends using refined coconut oil in this recipe, as it has no distinct taste to it. You can also use another neutral high-heat cooking oil of your choice
  • For a spicier version, keep the seeds of the serrano pepper in the recipe
  • Black mustard seeds can be substituted with brown mustard seeds

Find it online: https://frommybowl.com/instant-pot-dal-tadka/