How Long To Cook Dal In Instant Pot

Yellow lentil curry garnished with red chili and oil

Indian Dal recipe with basmati rice on a grey background

Yellow lentil curry garnished with cilantro and tadka

Homestyle recipe for hearty and delicious Dal Tadka, also known as Dal Fry. In this satisfying Indian comfort food, split yellow pigeon peas (toor dal) are cooked with aromatics and mild spices, then finished with a spiced tempering called 'tadka'. Enjoy this easy Instant pot recipe with the option to make basmati rice in the same pot.

Indian yellow lentils called dal tadka garnished with cilantro and chili

Comforting One-Pot Indian Meal

Dal and rice are pure comfort food in most Indian homes. Toor Dal, also called Arhar Dal, is probably the most popular lentil all over India.

It's a staple in many households and is made daily in some homes. The creamy texture of this light and flavorful lentils places it among the soul foods in Indian cuisine.

In this simple Instant Pot recipe, I cook the lentils with sautéed onions, ginger, garlic and tomatoes, and season it with mild Indian spices. I also make rice in the same pot, using pot-in-pot (PIP) cooking method, to make this a complete one-pot, gluten-free meal.

Jump to:

Comforting One-Pot Indian Meal
What is Dal Tadka?
Ingredients- Notes & Substitutions
How to Make Dal Tadka
How to Make Dal Tadka with Pot-in-Pot Basmati Rice
What to Serve with Dal Tadka
Recipe Tips & Notes
More Dal Recipes
📖 Recipe

What is Dal Tadka?

Dal is the Hindi word for lentils, and tadka refers to an aromatic tempering made by blooming spices in hot ghee or oil. So Dal tadka refers to a lentil curry finished with an aromatic tempering.

Let's understand the two components of this recipe in detail- Dal & Tadka!

What is Dal?

Dal, also spelled as Daal, Dhal, or Dahl, are dried pulses and belong to the legumes family of dried peas, beans and lentils.

Dal is naturally Vegan and Gluten-free and is a great source of proteins, carbohydrates, fiber and many essential vitamins and minerals. They can be whole or split, and are staples in many South Asian countries, including India.

What is Tadka?

Traditionally, the cooked lentils are flavored with a hot tempering called tadka , which is made by heating cumin or mustard seeds in hot ghee (or oil), till they sizzle. Dried red chillies are often added as well. This process helps the seeds and chillies bloom, bringing out their flavors and infusing the oil with them.

Dal Tadka is perhaps the most common lentil curry. In north India, you'll typically find two versions of it- a simple homestyle curry which is mild, and a rustic street-style version, called "Dhaba-style" Dal Tadka, which is more spicy.

This Dal tadka recipe is close to the homestyle version I grew up eating. It is soul-food for me, I hope you enjoy it too.

Dal tadka, indian lentil curry garnished with red chili

Ingredients- Notes & Substitutions

Besides lentils, you'll need common Indian spices and flavor building aromatics, like ginger garlic paste, onions, tomato, serrano chili, and fresh chopped cilantro for garnishing. Let's take a look at the key ingredients for this yellow dal tadka:

Dal: I always make this recipe with Toor dal, also known as Arhar Dal, which are split yellow pigeon peas. Some recipe variations call for a combination of toor and masoor dal (red lentils) or moong dal (petite yellow lentils) following a 50-50 ratio.
Mustard seeds: Mustard seeds and toor dal go hand in hand. The ones we use in this recipe (and most Indian recipes) are dark brown mustard seeds which are nuttier and impart more tart flavor than other kinds.
Ghee or Oil: This totally depends on whether you want to make this dal vegan or not. I use oil for cooking the dal, and use ghee for the tadka (tempering), but you can use olive oil to keep it 100% vegan.
Tadka: In this recipe, I cook dal with the main tempering. Then I make a simpler tadka (tempering), which I pour over the dal just before serving. This is an optional step, but really elevates this curry. For tadka, you will need ghee (or oil for vegan), dry red chili, Kashmiri red chili powder, cumin seeds, mustard seeds, curry leaves and asafetida (hing).

How to Make Dal Tadka

In this Instant Pot Dal Tadka recipe, I've combined my mother and mother-in-law's recipe, so it's the best of both worlds for us. Here's how I make dal tadka:

Step 1: Saute aromatics

Heat oil on Saute mode (high). When it displays 'hot', add mustard seeds (or cumin seeds). Wait for them to sizzle and splutter and add onions, green chilli and crushed ginger and garlic. Saute for a few minutes.

Instructions showing how to make pressure cooker dal and rice.

Step 2: Add tomato and spices, saute

Add chopped tomato and spices and saute to help the spices bloom.

Step 3: Add lentils,water, and pressure cook

Add rinsed lentils and water. Deglaze the pot, scrapping off any brown bits at the bottom. This step is very important to avoid the burn message.

If you're not making rice, proceed by closing the lid. Cancel saute and pressure cook for 6 minutes. If you like a more mushy dal, increase the time to 8 minutes.

Step by step process showing how to make dal in Instant pot

When the cook time is up, wait for 5-10 minutes and release the remaining pressure by following the quick release instructions of your model. Open the lid after the pin drops.

Step 4: Prepare and add Tadka

Heat a small sauce pan on medium heat. Add ghee (or oil for vegan) along with dry red chili, cumin seeds, mustard seeds, hing (optional), kashmiri red chili powder (optional) and curry leaves.

Gently heat it until the seeds begin to splutter. Turn off heat and add this tempering on top of the cooked dal just before serving.

Preparing oil tempering called tadka on left, Garnished over dal on right

How to Make Dal Tadka with Pot-in-Pot Basmati Rice

Accessories Needed for This Dal and Rice Pot-in-Pot Recipe: Tall Trivet, Stainless Steel Bowl or any oven-safe bowl

Assemble the dal as per instructions above.
Now, place a trivet in the Instant Pot.
In an oven safe bowl, add rinsed rice, water and seasoning. Stir everything.
Place the bowl on top of the trivet. Close the lid and pressure cook for 6 minutes.

Release pressure after 10 minutes. Open the lid after the pin drops.
Remove rice and gently fluff with a fork. Garnish dal with cilantro and tadka.

What to Serve with Dal Tadka

Rice is the most common pairing with lentils, especially Dal tadka. If you want to jazz up the Basmati rice, you can also make Cumin Rice, also called Jeera Rice. Alternatively, enjoy it with healthier brown basmati rice, or Roti (phulka). Note: Since brown rice take 22 minutes pressure cooking time, I recommend cooking it separately.

Pair it with the following vegetable side dishes and some sweet and spicy lemon pickle recipe and enjoy a satisfying Indian meal:

Aloo Gobi
Green Beans and Carrot
Beetroot Thoran
Spicy Bombay Potatoes

Recipe Tips & Notes

To make this lentil curry curry mild, omit red chili powder or reduce it to ¼ teaspoon
To make pot-in-pot rice, use any oven safe bowl for rice and make sure that it fits your pressure cooker with about 1 inch space around it.
This recipe can easily be doubled in a 6qt or a 8qt cooker by multiplying the ingredients. Cooking time stays the same.
To adapt this recipe for red lentils, follow the instructions and reduce the cook time to 3 minutes.
The finishing tadka (tempering) is optional but highly recommended. It elevates this recipe to a whole new level.
Store any leftover dal in any airtight container and refrigerate for up to 3 days. To reheat, simply microwave for 1-2 minutes or heat in a sauce pan.

More Dal Recipes

Learn more about Dal in these related posts: How to make lentils in Instant Pot, and 10+ Instant Pot Lentil Recipes

Instant Pot Dal Palak (Spinach Dal)
Instant Pot Sambar (South Indian Lentil Stew)
Instant Pot Chana Dal
Ethiopian Red Lentil Stew | Misir Wot in Instant Pot

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📖 Recipe

Indian yellow lentils called dal tadka garnished with oil and cilantro

Dal Tadka | Dal Fry

Easy Instant pot recipe for a hearty and delicious Dal Tadka, or Dal Fry, with the option to make rice in the same pot. Ready in a little over 30 minutes!

Prep Time 10 mins

Cook Time 15 mins

NPR 5 mins

Total Time 30 mins

Course Main Course

Cuisine Indian

Servings 6 people

Calories 130 kcal

▢ 1 cup toor dal : rinsed and soaked in warm water (split yellow pigeon peas)
▢ 2 teaspoons ghee or olive oil for vegan
▢ 1 teaspoon black mustard seeds
▢ 3 cloves garlic minced pr paste
▢ 1 inch ginger minced or paste
▢ 1 small onion finely chopped
▢ 1-2 serrano chili (optional)
▢ 1 roma tomato diced
▢ 2- 2½ cups water (adjust to your desired consistency)

For Finishing

▢ 2 tablespoons cilantro chopped for garnish
▢ few drops of fresh lime juice optional

Tadka- Garnish Before Serving

▢ 2 teaspoons ghee heated in a small sauce pan. Use oil for vegan
▢ 1 dry Red Chili (whole) (Indian Chili or Arbol chili)
▢ ½ teaspoon cumin seeds
▢ ½ teaspoon mustard seeds
▢ 1 pinch hing (asafetida) optional
▢ ¼ teaspoon Kashmiri red chili powder or paprika
▢ 6-8 curry leaves (optional)

Pot-in-Pot Rice

▢ 1 cup basmati rice (or any long-grain white rice), rinsed 2-3 times, till water runs clear
▢ 1¼ cups water
▢ ½ teaspoon salt
▢ 1 teaspoon olive oil or ghee

Cook Mode Prevent your screen from going dark

Instant Pot recipe

Rinse and soak lentils in tap water while you prepare tempering. Turn on Saute mode (high). When it displays 'hot', add oil and mustard seeds. Wait for them to sizzle and splutter.
Add onions, serrano chili and minced ginger and garlic. Saute for 2-3 minutes, until the onion turns pink.
Add chopped tomato and spices and saute for another minute. This helps the spices bloom.
Add rinsed and drained lentils along with fresh water. Deglaze the pot, scrapping off any brown bits stuck at the bottom. If you're just making dal without rice, close the lid, cancel saute and pressure cook for 6 minutes at high pressure (sealing mode). If making rice, read the following instructions.
For Making Pot-in-Pot Rice: Place a trivet in the Instant Pot. In an oven safe bowl add rinsed rice, water and seasoning. Stir well. Place the bowl on top of the trivet. Close the lid and pressure cook for 6 minutes on Manual or Pressure Cook.
After cook time is up, wait for 5-10 minutes, then manually release pressure. Open the lid after the pin drops. Remove rice and gently fluff with a fork. Garnish dal with cilantro and lime (if using). To add the tadka, follow the instructions below.

Tadka

Heat a small sauce pan on medium heat. Add ghee (or oil for vegan) along with dry red chili, cumin seeds, mustard seeds, hing (optional), kashmiri red chili powder (optional) and curry leaves. Gently heat it until the seeds begin to splutter. Turn off heat and add this tempering on top of the cooked dal just before serving.

Stove top recipe

Sauce pan: Heat a heavy-bottom sauce pan or a dutch oven, on medium-high heat. Follow steps 1, 2 and 3. Reduce heat to medium and cook the lentils for 20-25 minutes, covered, or until cooked through and soft. Garnish with lemon and cilantro and serve warm.
Indian Pressure Cooker: Follow steps 1 and 2. Close the lid of the pressure cooker. Cook on high-heat till 1 whistle and then reduce to medium heat and cook for 5 minutes. Wait for pressure to release naturally before opening. Continue with step 3.

To make this lentil curry curry mild, omit red chili powder or reduce it to ¼ teaspoon
To make pot-in-pot rice, use any oven safe bowl for rice and make sure that it fits your pressure cooker with about 1 inch space around it.
This recipe can easily be doubled in a 6qt or a 8qt cooker by multiplying the ingredients. Cooking time stays the same.
To adapt this recipe for red lentils, follow the instructions and reduce the cook time to 3 minutes.
The finishing tadka (tempering) is optional but highly recommended. It elevates this recipe to a whole new level.
Store any leftover dal in any airtight container and refrigerate for up to 3 days. To reheat, simply microwave for 1-2 minutes or heat in a sauce pan until warmed.

Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

This recipe has been updated with new photos, helpful information, tips, and step-by-step photos.