
Dal Tadka (Curry Lentil Soup)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
10 mins
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Instant Pot
35 mins
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Total Time
51 mins
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Servings
4 People
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Calories
316 kcal
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Course
Main Course, Others
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Cuisine
Indian

Dal Tadka (Curry Lentil Soup)
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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
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
- ⅛ 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
- Start the instant pot in SAUTE mode and heat the oil.
- Add asafetida, cumin seeds, green chili and ginger.
- Sauté for 30 seconds more and then add diced onion.
- Continue to sauté until onions are translucent.
- Now add tomatoes and continue to sauté until soft and mushy.
- Add all the spices except garam masala and lemon juice into the pot. Mix them well.
- Add washed and drained lentil into the pot.
- 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.
- Press CANCEL and close the instant pot lid with vent in sealing position.
- Set MANUAL or PRESSURE COOK mode for 6 minutes.
- Let the pressure release naturally (NR)
- When float valves pops down, open the lid and add garam masala.
- Now switch off the IP, add lemon juice and chopped cilantro.
- Dal Tadka is ready to be serve.
For second tempering:
- In a tadka pan heat 2 tablespoon ghee.
- Now add a pinch of asafetida, cumin seeds.
- Next, add dried red chilies and sauté for another minute.
- Switch of the heat and let oil cool down just a little bit to prevent cayenne powdere from burning.
- Add red chili (cayenne) powder and cook for a few seconds.
- Now pour the hot tadka over hot dal.
- 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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