Instant Pot Dal Tadka / Dal Fry (With Basmati Rice) (Yellow Lentil Curry)

Name: Instant Pot Dal Tadka / Dal Fry (With Basmati Rice)
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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)); 1 teaspoon salt; ½ teaspoon turmeric powder; 1 teaspoon garam masala; ½ teaspoon kashmiri red chili powder (: adjust to your spice level); 2 tablespoons cilantro (chopped for garnish); few drops of fresh lime juice (optional); 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)); 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)

This comforting Punjabi Dal Tadka, also called Dal Fry, turns toor dal (yellow split pigeon peas) into a cozy homestyle meal in just 30 minutes. The Instant Pot conveniently cooks the dal and fluffy basmati rice together using the pot-in-pot method, and a sizzling ghee tadka at the end adds that familiar dal-chawal comfort.

Indian yellow lentils called dal tadka garnished with cilantro and chili

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Growing up, Monday dinner was almost always dal and rice. It was the ideal "light" meal after the weekend indulgence. My mom made this creamy, comforting toor dal (yellow split pigeon peas) in a typical Punjabi-style onion-tomato masala, then finished it with a gentle ghee tempering (tadka) with curry leaves and red chilies.

This is my Instant Pot adaptation of my mom's recipe, turned into a seamless one-pot meal in just 30 minutes. Using the smart pot-in-pot (PIP) method, creamy Toor dal (or Arhar dal) simmers with onions, tomatoes, and warming spices while fluffy basmati rice cooks simultaneously, eliminating the need for multiple pots.

Jump to:

What is Dal Tadka?
Ingredients- Notes & Substitutions
How to Make Dal Tadka in Instant Pot
What to Serve with Dal Tadka
Recipe Tips & Notes
Troubleshooting & FAQ
More Dal Recipes
📖 Recipe

What is Dal Tadka?

Dal (also spelled Daal or Dhal) is the Hindi word for lentils. Dal Tadka is a comforting South Asian lentil curry with many variations across Indian households. It's finished with tadka-a traditional technique where whole spices like cumin and dried chilies are bloomed in hot ghee to release their flavors.

This recipe features split yellow pigeon peas (toor dal), a naturally gluten-free and vegan legume packed with plant-based protein, fiber, and essential minerals.

While North Indian restaurants and roadside eateries (dhabas) often serve a heavily spiced, rustic version, this 30-minute Instant Pot recipe is the mild, nourishing, homestyle version I grew up eating. It is soul food for me, and I hope you enjoy it too. Let's get started!

Dal tadka, indian lentil curry garnished with red chili

Ingredients- Notes & Substitutions

Let's take a look at the key ingredients for this yellow dal tadka:

1. What Dal to Use

Toor dal/ Arhar Dal: This is the classic choice for Punjabi-style Dal Fry and gives it that creamy, comforting texture. You can also replace up to half of it with moong dal or masoor dal for a slightly softer, lighter dal.

Do you need to soak toor dal? Since toor dal is split, it cooks fairly quickly in the Instant Pot. That said, I like to soak it in warm water for 10 minutes while I chop the onions and tomatoes. It helps the dal hydrate evenly and cook up soft and creamy in the short pressure cooking time.

2. Aromatics & Spices

Onions, Tomatoes, Ginger & Garlic, cilantro: These make the flavorful masala base for the dal. Fresh ginger-garlic paste and finely chopped Roma tomatoes give the best flavor. Fresh cilantro is a must-have for a vibrant herby finish.
Mustard, Cumin & Spices: Mustard and toor dal go hand in hand! I use mustard and cumin in the final tadka as well. Spices include the Indian staple - turmeric, garam masala, Kashmiri red chili powder, and of course, salt!

3. For the Ghee Tadka

Ghee or Oil: Ghee gives the tadka that classic homestyle flavor, but avocado oil works well for a vegan version.
Hing / Asafetida: Just a pinch adds a savory depth and is commonly used in Indian lentil dishes. It's also traditionally added to dals to make them easier to digest. Gluten-Free Tip: Many hing brands contain wheat flour, so use a certified gluten-free hing if needed, or simply skip it.
Curry Leaves & Dried Red Chilies: These are bloomed in hot ghee or oil right before serving. They make the tadka fragrant and smoky.

4. Rice

Basmati Rice: Use long-grain basmati rice for fluffy, fragrant rice that pairs beautifully with dal. Rinse it a few times until the water runs mostly clear, which helps the grains cook up separate instead of sticky.

Scroll to the recipe card for a detailed list of ingredients and quantities.

How to Make Dal Tadka in Instant Pot

Here are the step-by-step instructions and photos for making the Instant Pot Dal Tadka recipe:

Sauté 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 chili, and crushed ginger and garlic. Saute for a few minutes.

Instructions showing how to make pressure cooker dal and rice.

Tomato and spices

Add the chopped tomato and spices, then sauté to help the spices bloom.

Lentils and water

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

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

Assemble rice & pressure cook

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

Note: If you're not making rice, skip this step and pressure cook for 6 minutes. If you like a mushier dal, increase the cooking time to 8 minutes.

When the cooking time is up, wait 5-10 minutes, then release the remaining pressure manually. Stir the dal gently, adjust seasoning to taste (if needed), and garnish with cilantro.

Tadka

Heat a small saucepan over medium heat. Add ghee (or oil for vegans) 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 the 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

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

What to Serve with Dal Tadka

Rice is the most common pairing with lentils, especially Dal tadka. Here are my most favorite pairings including rice and alternatives:

Rice: This recipe makes a simple steamed rice, but you can also turn that into Cumin Rice, also called Jeera Rice. Alternatively, enjoy it with healthier brown basmati rice or spinach rice. For a low-carb alternative, swap with cauliflower rice. Note: Since brown rice requires 22-23 minutes of pressure cooking time, cook it separately, not with the dal.
Flatbread: You can also serve it with Roti or Paratha. For a low-carb alternative, serve with keto roti.
Vegetable Side Dishes: Pair it any of the following veggie stir frys: Aloo Gobi, Green Beans and Carrot, Beetroot Thoran, Spicy Bombay Potatoes.
Salad & Pickle: I personally love this dal and rice with this sweet and spicy lemon pickle recipe, and a side of kachumber salad.

Recipe Tips & Notes

To make this lentil curry mild, omit red chili powder or reduce it to ¼ tsp.
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 an 8-qt cooker by multiplying the ingredients. Cooking time stays the same.
Some hing brands contain wheat. Look for the gluten-free stamp to ensure this recipe is 100% gluten-free.
If in a time pinch, the finishing tadka (tempering) can be skipped.
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.

Troubleshooting & FAQ

How do I prevent the Instant Pot "Burn" warning?

Heavy starches and sugars released easily scorch if they sit directly on the bottom heating element. To avoid the burn message, thoroughly deglaze the pot by scraping up any stuck brown bits with a wooden spoon after adding the water. If your Instant Pot model is highly sensitive, add the chopped tomatoes after adding the water and lentils, leaving them on top without stirring.

Is 6-minute pressure cooking time enough for both Dal and Rice?

Yes, 6 minutes is the perfect time for this combination. Split yellow pigeon peas (toor dal) get tender and creamy at 6 minutes of high pressure, and basmati rice get soft and fluffy in the exact same time, followed by a 5-10 minute natural pressure release (NPR).

What is the water ratio for Pot-in-Pot (PIP) rice?

I use 1:1.25 rice-to-water ratio for the PIP rice method. This ratio is different than standard stovetop rice, since in that you lose water to evaporation. Inside an enclosed PIP stainless bowl, there is zero evaporation, which is why a lower ratio works best.

Can I make this recipe with Brown Rice instead?

No, brown rice requires 22-23 minutes of pressure cooking, which would completely overcook and disintegrate the toor dal. If you prefer brown rice, cook it separately.

Can I use other types of lentils if I don't have Toor Dal?

Yes. You can easily substitute red lentils (masoor dal) or split yellow mung beans (moong dal). However, you will need to reduce the pressure cooking time to 3 minutes. In that case, cook the rice separately as 3 minutes is not enough time for rice.

More Dal Recipes

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

Tried this recipe? I'd love to hear how it turned out! Please leave a ⭐ star rating and a comment below to share your experience; it helps other readers too! Find more easy EVERYDAY recipes on Instagram, Facebook, Pinterest, and YouTube.

📖 Recipe

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