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I've been perfecting my dal tadka for years, and this Instant Pot version is a game-changer. Creamy lentils infused with aromatic spices create comfort in minutes. My secret? A sizzling tempering poured over at the end. This recipe brings restaurant-quality flavors right to your kitchen. Trust me, once you try this method, you'll never go back. Ready to dive into a bowl of pure satisfaction? Let's get cooking!
Ingredients for Delicious Dal Tadka
- Yellow lentils: Essential base for dal, providing protein and creamy texture when cooked, a staple in Indian cuisine.
- Onion: Adds sweetness and depth of flavor to the dish, enhancing the overall taste of the dal tadka.
- Tomatoes: Brings acidity and freshness to balance the richness of the lentils, adding a vibrant color to the dish.
- Ginger: Infuses warmth and aromatic flavor, complementing the lentils and enhancing the overall taste of the dish.
- Garlic: Provides a pungent and robust flavor, adding depth and complexity to the dal tadka.
- Green chili: Adds heat and a subtle spiciness, balancing the flavors and giving a kick to the dish.
- Turmeric powder: Brings a vibrant color and earthy flavor, along with its anti-inflammatory properties, enhancing the health benefits.
- Cumin seeds: Adds a nutty and warm flavor, enhancing the overall aroma and taste of the dal tadka.
- Mustard seeds: Provides a unique flavor and texture, popping when tempered, adding a delightful crunch to the dish.
- Garam masala: A blend of aromatic spices, adding depth and complexity to the dish, elevating the overall flavor profile.
- Red chili powder: Adds heat and a vibrant color to the dal tadka, enhancing the spiciness and visual appeal of the dish.
- Oil: Used for tempering and cooking, adding richness and depth of flavor to the dal tadka.
Essential Tools for Making Instant Pot Dal Tadka
- Instant Pot: Essential for pressure cooking the lentils and creating a quick and flavorful dal dish.
- Small Pan: Used for tempering the spices and adding a final burst of flavor to the dal.
Instant Pot Dal Tadka Recipe: Simple & Flavorful
This Instant Pot Dal Tadka recipe is a simple and flavorful Indian dish made with yellow lentils and a variety of spices. Perfect for a quick and nutritious meal.
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Equipment
- Instant Pot
- Small Pan
Ingredients:
Main Ingredients
- 1 cup yellow lentils (toor dal)
- 4 cups water
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 inch ginger, grated
- 3 cloves garlic, minced
- 1 green chili, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves for garnish
Read more: Instant Pot Dal Recipe: Simple & Flavorful
Instructions:
- Rinse the lentils under running water until the water runs clear.
- In the Instant Pot, add lentils, water, onion, tomatoes, ginger, garlic, green chili, turmeric powder, and salt. Close the lid and set the valve to sealing position.
- Pressure cook on high for 8 minutes. Once done, let the pressure release naturally for 10 minutes.
- In a small pan, heat oil and add cumin seeds and mustard seeds. Let them splutter.
- Add garam masala, red chili powder, and quickly pour this tempering over the cooked dal.
- Stir well and garnish with fresh coriander leaves before serving.
Notes:
Adjust the spice levels according to your preference. You can also add a squeeze of lemon juice for a tangy flavor.
Nutrition value:
Calories: 250kcalCarbohydrates: 35gProtein: 15gFat: 6gSaturated Fat: 1gSodium: 600mgPotassium: 500mgFiber: 10gSugar: 3gVitamin A: 200IUVitamin C: 15mgCalcium: 80mgIron: 4mg
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Tried this recipe?Let us know how it was!
Tips for Making Dal Tadka Ahead of Time
Make Ahead Instructions
- Cook the dal tadka as per the recipe instructions.
- Let it cool down to room temperature.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the dal tadka to cool completely.
- Transfer to a freezer-safe container or ziplock bag.
- Label with the date and store in the freezer for up to 3 months.
Adding a pinch of asafoetida while cooking the dal tadka helps in digestion and enhances the flavor of the dish.
Common Questions About Instant Pot Dal Tadka Recipe
FAQ:
Can I use any other lentils instead of yellow lentils for this recipe?
Yes, you can use red lentils or split mung beans as a substitute for yellow lentils.
How can I make this dal tadka less spicy?
To make it less spicy, reduce the amount of green chilies and red chili powder used in the recipe.
Can I skip the tempering step if I don't have the spices mentioned?
While the tempering adds flavor, you can skip it if you don't have the specific spices.
Is it necessary to soak the lentils before cooking in the instant pot?
No, soaking the lentils is not necessary for this recipe as they cook well without soaking.
Can I add vegetables like spinach or carrots to this dal tadka?
Yes, you can add vegetables of your choice to enhance the nutritional value of the dish.
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