Instant Pot Dal Tadka (Curried Lentils)
Authentic Indian style dal tadka is a favorite among vegetarians. This instant pot version will take you less than a half hour to get restaurant style curried lentils.
Prep Time 20 minutes mins
Cook Time 6 minutes mins
Total Time 26 minutes mins
Course Main Course
Cuisine Indian
Servings 4 bowls
Calories 233 kcal
1 tsp cumin seeds (jeera) 1 tbsp olive oil 1 serrano pepper, diced 1 tbsp garlic, minced ½ onion, chopped finely 1 tomato, chopped finely 2 tsp garam masala (can substitute curry powder) 1 tsp coriander cumin powder ½ tsp turmeric 1 cup yellow lentils (moong dal) 3 cup water salt (to taste) cilantro (optional for topping) lime juice (optional for topping)
Rinse lentils with water until the water runs clear. This will remove any extra dust or starch left.
Turn on Instant Pot to saute mode and add olive oil. Add cumin seeds, garlic, and serrano pepper to pan and allow seeds to simmer (once oil is hot this should only take about 10 seconds).
Add chopped onion and allow to brown.
After about 3 minutes, mix in the dry spices. Then add the tomato.
Allow this mixture to cook for another minute.
Mix in the water and lentils.
Turn on the manual pressure on high and cook for 6 minutes. (7 minutes will make for a bit mushier lentils).
Once it's complete, allow it to sit for 10 minutes before manually releasing the pressure.
Mix it up and top with cilantro and lime juice, or serve as it is. Serve alongside roti, naan, or basmati rice.
Serving: 1 bowl Calories: 233 kcal Carbohydrates: 35 g Protein: 14 g Fat: 4 g Saturated Fat: 1 g Sodium: 27 mg Potassium: 102 mg Fiber: 6 g Sugar: 2 g Vitamin A: 370 IU Vitamin C: 7 mg Calcium: 40 mg Iron: 2 mg
Keyword instant pot dal, instant pot vegan dal, vegan dal tadka