Instant Pot Dal Tadka / Dal Fry with Basmati Rice
User Reviews
4.9
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
222 kcal
-
Course
Main Course
-
Cuisine
Indian
Instant Pot Dal Tadka / Dal Fry with Basmati Rice
Description
The Instant Pot Dal Tadka recipe starts by tempering cumin seeds, green chili, curry leaves, garlic, and optional asafoetida in ghee or oil. Chopped onions and tomatoes are then cooked with turmeric, coriander, red chili powder, and salt before adding washed split pigeon peas and water. The basmati rice is prepared separately in a bowl placed on a trivet above the dal, allowing simultaneous cooking. After pressure cooking at high pressure for five minutes with natural pressure release, the dal is stirred and garnished with cilantro, with optional lemon juice for brightness. The dal is creamy and spiced, while the basmati rice remains separate and fluffy.
This dish provides a hearty, balanced meal typical of Indian cuisine, combining lentil protein and fragrant rice. It suits lunch or dinner and can be adapted with more cooking time or soaked dal for varying consistency.
Notes include adjusting water quantity for thicker dal and substituting oil for ghee for a vegan version. Soaking dal shortens cooking time. Green chili types and quantities can be adjusted to taste.
Ingredients
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds aka Jeera
- 1 green chili pepper sliced into 2 pieces or chopped
- 6 curry leaves aka Kadi Patta
- 1/4 teaspoon asafoetida optional, skip for gluten-free, aka hing
- 3 cloves garlic minced
- 1/2 onion finely chopped
- 1 tomato finely chopped
- 1 cup split pigeon pea washed, aka toor dal
- 3 cup water
- cilantro to garnish
Spices
- 1/4 teaspoon turmeric powder ground, aka 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 optional, or oil
- 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.
Notes
- Reduce water to 2.5 cups for thicker dal consistency.
- Stir dal well after pressure cooking, as it may appear separated initially.
- Cooking time can be increased to 7-8 minutes for softer dal suitable for pot-in-pot rice cooking.
- Omit ghee and use oil for a vegan variation.
- Soaking toor dal for 2 hours can reduce cooking time to 3 minutes.
- Adjust green chili type and amount according to desired heat level.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
You'll Also Love
