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One pot dal tadka in a ceramic bowl with sizzling ghee tadka being poured over, fresh coriander garnish

One Pot Dal Tadka (Instant Pot)

A creamy, restaurant-style dal tadka made with a toor and masoor dal blend, pressure cooked in the Instant Pot and finished with a sizzling ghee tadka. Ready in 30 minutes, no soaking needed.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

For the Dal
  • 1/2 cup toor dal (split pigeon peas), rinsed
  • 1/2 cup masoor dal (red lentils), rinsed
  • 3 cups water
  • 1 medium tomato, roughly chopped
  • 1/2 tsp turmeric powder
  • 1 tsp salt (adjust to taste)
For the Base Tadka
  • 1 tbsp ghee (or neutral oil for vegan)
  • 1 tsp cumin seeds
  • 1 medium onion, finely chopped
  • 1 tsp ginger, grated
  • 4 cloves garlic, minced
  • 1 green chilli, slit (optional)
  • 1 tsp coriander powder
  • 1/2 tsp Kashmiri red chilli powder
For the Finishing Tadka
  • 1.5 tbsp ghee (or oil for vegan)
  • 1 tsp cumin seeds
  • 3-4 cloves garlic, thinly sliced
  • 2 dried red chillies, broken in half
  • 1/4 tsp Kashmiri red chilli powder
  • a pinch of asafoetida (hing)
Garnish
  • fresh coriander (cilantro), chopped
  • a squeeze of lemon juice

Method
 

Sauté the Base Tadka
  1. Set the Instant Pot to Sauté mode (Normal). Add ghee and let it heat for 30 seconds.
  2. Add cumin seeds and let them splutter for 20-30 seconds until fragrant.
  3. Add the chopped onion and sauté for 3-4 minutes until soft and lightly golden.
  4. Add ginger, garlic, and green chilli. Sauté for 1 minute until the raw smell disappears.
  5. Add coriander powder and Kashmiri red chilli powder. Stir for 30 seconds.
  6. Add the chopped tomato and cook for 2 minutes until it softens and the oil starts to separate.
Pressure Cook the Dal
  1. Add both rinsed dals, water, turmeric, and salt. Stir to combine.
  2. Cancel Sauté mode. Secure the lid and set the vent to Sealing.
  3. Pressure cook on High for 8 minutes.
  4. Allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
  5. Open the lid and stir. If too thick, add 1/4 cup hot water. If too thin, Sauté for 2-3 minutes.
Make the Finishing Tadka
  1. Heat ghee in a small pan over medium heat.
  2. Add cumin seeds and let them splutter.
  3. Add sliced garlic and dried red chillies. Fry for 30-40 seconds until garlic turns light golden.
  4. Turn off the heat. Add Kashmiri red chilli powder and hing. The residual heat blooms the spices.
  5. Pour the entire tadka over the dal immediately.
Finish and Serve
  1. Add a squeeze of lemon juice and stir gently.
  2. Garnish with fresh coriander. Serve hot with steamed basmati rice or roti.

Notes

Vegan version: Replace both ghee quantities with neutral oil (sunflower or avocado) or vegan butter.
Adjusting consistency: Dal thickens as it cools. Add a splash of water when reheating and stir.
Dal ratio swap: For a thicker dal use 3/4 cup toor + 1/4 cup masoor. For silkier, flip the ratio.
Spice level: Skip the green chilli and reduce dried red chillies to 1 for a kid-friendly version.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months.
Instant Pot size: Works in both 6 qt and 8 qt. Do not fill beyond the max fill line.
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