Toor Dal, also known as Arhar Dal or split yellow pigeon peas, is probably the most popular lentil all over India. It’s a staple for many households and is made daily in some homes. There is something about this light and flavorful lentil, that places it among the soul foods in Indian cuisine.
How to Make Dal Fry in Pressure Cooker?
I love to dress it up with a tadka (tempering) made with mustard seeds, onions and curry leaves. I love the crunch and the zing this tempering adds to this creamy dal.
This recipe is a combination of my mom’s, and my mother-in-law’s- best of both worlds!
Have it like a soup or with steamed rice, or with a slice of toasted french bread.
I bet this will become one of your go-to meals!
I adapted this recipe for the Instant Pot here, but this can be made on a stove-top as well as a regular pressure cooker.
Check out details in the recipe below.
How to Cook Rice and Dal Together in Instant Pot?
We pair toor daal with several different rice, although traditionally in India, its paired with Basmati rice.
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This easy recipe for Toor Dal Tadka, or Dal fry, is a simple curry made in the Instant Pot pressure cooker, by cooking lentils with mustard seeds, fresh ginger, garlic, onions, curry leaves and toasted Indian spices.
- 1 cup toor dal : rinsed and soaked in warm water (split pigeon peas)
- 1 tablespoon ghee or butter : I use a combination of ghee and olive oil
- 1 teaspoon black mustard seeds
- 3 cloves garlic crushed or finely chopped
- 1 inch ginger crushed or finely chopped
- 1 small onion sliced or chopped
- 1-2 green chili : optional
- 6-8 curry leaves or 2 kaffir lime leaves
- 1 medium tomato diced
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1/2 teaspoon cayenne powder : adjust to your spice level
- 2 cups water
- 2 tablespoons chopped cilantro
- Rinse and soak lentils in tap water while you prepare tempering. Turn Instant Pot on SAUTE. Wait 30 seconds for it to heat up. Add oil and mustard seeds, wait for them to sizzle. Add chopped onion, curry leaves and a green chili. Sauté for 30-45 seconds, till the onion turns pink.
Add ginger and garlic, sauté for 30 seconds. Add diced tomato, salt and all dry spices. Sauté for 30 seconds. Add rinsed and strained lentils, 2 cups water and stir well. Close the lid. Set vent to SEALING. Hit MANUAL for 6 minutes. (If you prefer a mushy texture, set the time to 8 minutes)
Wait for NPR 10 (natural pressure release). Release pressure manually, and open the lid after the pin drops. Add chopped cilantro and enjoy warm!
Sauce pan: Follow steps 1 and 2 in a sauce pan or a dutch oven. Cook the lentil for 15 minutes on Medium heat, covered. Continue with step 3.
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.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.