Dal Tadka (Curry Lentil Soup)

User Reviews

5.0

3 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Instant Pot

    35 mins

  • Total Time

    51 mins

  • Servings

    4 People

  • Calories

    316 kcal

  • Cuisine

    Indian

Dal Tadka (Curry Lentil Soup)

Instant Pot recipe for popular Dal Tadka, i.e. curry lentil soup tempered with spice infused oils for enhance flavors. Served hot with rice or as soup!

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Ingredients

Servings

Produce

  • 200 gms tomato 2 medium size diced
  • 250 gms onion 1 small size diced
  • 10 gms ginger ½ inch piece minced/grated
  • 5 gms green chilies 2-3 adjust as per your spice level, chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon cilantro

Protein/Pantry

  • 200 gms Dry Pigeon Peas Lentis Toor/Arhar Dall: 1 cup - washed and drained

Spices

  • 1 tablespoon ghee oil
  • teaspoon asafetida hing
  • 1 teaspoon cumin seeds jeera
  • 1 teaspoon salt namak
  • ½ teaspoon turmeric powder haldi
  • ½ teaspoon red chili powder laal mirch
  • 1 tablespoon coriander powder dhaniya powder
  • ¼ teaspoon garam masala

For second tempering:

  • 2 tablespoon ghee
  • ¼ teaspoon asafetida
  • 1 teaspoon cumin seeds
  • ¼ teaspoon red chili powder
  • 2 dry red chilies
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Instructions

  1. Start the instant pot in SAUTE mode and heat the oil.
  2. Add asafetida, cumin seeds, green chili and ginger.
  3. Sauté for 30 seconds more and then add diced onion.
  4. Continue to sauté until onions are translucent.
  5. Now add tomatoes and continue to sauté until soft and mushy.
  6. Add all the spices except garam masala and lemon juice into the pot. Mix them well.
  7. Add washed and drained lentil into the pot.
  8. Add 3 cups water for thick consistency, 3.5 cup water for medium and 4 cups for little soupy consistency. Give it a good mix after adding water.
  9. Press CANCEL and close the instant pot lid with vent in sealing position.
  10. Set MANUAL or PRESSURE COOK mode for 6 minutes.
  11. Let the pressure release naturally (NR)
  12. When float valves pops down, open the lid and add garam masala.
  13. Now switch off the IP, add lemon juice and chopped cilantro.
  14. Dal Tadka is ready to be serve.

For second tempering:

  1. In a tadka pan heat 2 tablespoon ghee.
  2. Now add a pinch of asafetida, cumin seeds.
  3. Next, add dried red chilies and sauté for another minute.
  4. Switch of the heat and let oil cool down just a little bit to prevent cayenne powdere from burning.
  5. Add red chili (cayenne) powder and cook for a few seconds.
  6. Now pour the hot tadka over hot dal.
  7. Mix thoroughly and serve hot with chapati or jeera rice.

Nutrition Information

Show Details
Calories 316kcal (16%) Carbohydrates 41g (14%) Protein 13g (26%) Fat 12g (18%) Saturated Fat 7g (35%) Cholesterol 29mg (10%) Sodium 643mg (27%) Potassium 260mg (7%) Fiber 10g (40%) Sugar 6g (12%) Vitamin A 623IU (12%) Vitamin C 16mg (18%) Calcium 63mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4People

Amount Per Serving

Calories 316 kcal

% Daily Value*

Calories 316kcal 16%
Carbohydrates 41g 14%
Protein 13g 26%
Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 29mg 10%
Sodium 643mg 27%
Potassium 260mg 6%
Fiber 10g 40%
Sugar 6g 12%
Vitamin A 623IU 12%
Vitamin C 16mg 18%
Calcium 63mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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3 reviews
Excellent

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