Instant Pot Dal Tadka / Dal Fry with Basmati Rice
User Reviews
4.9
849 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
222 kcal
-
Course
Main Course
-
Cuisine
Indian
Instant Pot Dal Tadka / Dal Fry with Basmati Rice
Report
A simple yet flavorful yellow dal tempered with cumin, curry leaves and spices. This is an everyday lentil enjoyed with rice.
Share:
Ingredients
- 1 tablespoon ghee or oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 green chili pepper sliced into 2 pieces or chopped
- 6 Curry Leaves (Kadi Patta)
- 1/4 teaspoon asafoetida (hing) optional, skip for gluten-free
- 3 cloves garlic minced
- 1/2 onion finely chopped
- 1 tomato finely chopped
- 1 cup Split Pigeon Pea (Toor dal) washed
- 3 cup water
- cilantro to garnish
Spices
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Coriander powder (dhaniya powder)
- 1/2 teaspoon Red Chili powder (Mirchi powder)
- 1 teaspoon salt
For Basmati Rice
- 1 cup basmati rice
- 1.25 cup water
- 1 tablespoon ghee or oil (optional)
- 1 teaspoon salt (optional)
Instructions
- Start the instant pot in sauté mode and heat the oil in it. Add cumin seeds, green chili, curry leaves, garlic and asafoetida.
- After the garlic turns light brown, add the chopped onions and cook for 2 minutes until the onions turn golden brown.
- Add tomato and spices and cook for another 2 minutes.
- Add the washed dal and water. Stir it all up.
- Place the trivet. In a bowl, add all ingredients for basmati rice and place it on top of the trivet. Close the lid with vent in sealing position.
- Change the instant pot setting to manual or pressure cook mode at high pressure for for 5 mins. After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR).
- Using tongs, carefully take out the bowl of basmati rice. Then take out the trivet.
- Garnish with cilantro and stir. Optionally, sprinkle the juice of half a lemon. Dal tadka is ready to be served.
Equipments used:
Notes
- Thick dal: If you like thick dal, reduce the amount of water to 2.5 cups.
- A note about consistency: Don't worry if the dal does not look well mixed when you open the pot. Stir it well and it will be delicious. I understand that some people like more cooked dal, you can also increase the pressure cooking time to 7-8 minutes. That will still work for pot-in-pot basmati rice.
- Vegan Variation: Skip ghee and use oil of your choice.
- Soaking: I did not soak the toor dal in this recipe. If you do soak the daal for 2 hours, you can reduce the cooking time to 3 minutes.
- Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste.
Nutrition Information
Show Details
Calories
222kcal
(11%)
Carbohydrates
32g
(11%)
Protein
13g
(26%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
9mg
(3%)
Sodium
602mg
(25%)
Potassium
569mg
(16%)
Fiber
15g
(60%)
Sugar
2g
(4%)
Vitamin A
430IU
(9%)
Vitamin C
38.4mg
(43%)
Calcium
54mg
(5%)
Iron
4.2mg
(23%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 13g | 26% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 602mg | 25% |
| Potassium | 569mg | 12% |
| Fiber | 15g | 60% |
| Sugar | 2g | 4% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 38.4mg | 43% |
| Calcium | 54mg | 5% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
849 reviews
Excellent
Other Recipes
You'll Also Love
