4.9 from 849 votes
Instant Pot Dal Tadka / Dal Fry with Basmati Rice
Instant Pot Dal Tadka with Basmati Rice combines spiced split pigeon peas cooked with aromatics and spices, paired with fluffy basmati rice cooked pot-in-pot. The dish balances savory, earthy dal flavored with cumin, garlic, curry leaves, and chili, alongside fragrant rice. This one-pot meal offers layered textures and flavors while simplifying traditional dal preparation.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
Calories:
222 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 222
% 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.