If you’re subscribed to me on YouTube - which if you’re not already I hope you will subscribe now and hit the bell to be notified when the video version of the recipes are uploaded! - then you’ll know that at the time of writing this, I’ve been hosting an open YouTube collaboration called #mycookingjourney2021. The goal behind this collaboration is to get all YouTube cooks out of their comfort zones and explore new possibilities with Indian cooking! Coming to Canada, I’ve realized that there seems to be a lot of barriers holding folks back from cooking Indian food. It could be a lack of spices, a disbelief that they’ll do a good job executing the recipe, or the belief that Indian dishes are too difficult and time-consuming to prepare. I’m encouraging everyone to forget about what’s holding them back and to get cooking! I’ve also been participating in the challenge by preparing dishes that I’ve never made before.
This Instant Pot Dal Tadka sure is something I’ve never had before! Growing up in Delhi, we would frequently have Masaledar Chana Dal, which is an Indian “split yellow chickpea” soup. This was probably the most commonly-prepared dish! We’d also have Khichdi, a lentils & rice porridge prepared with split moong dal, known as “small yellow lentils.” Another staple lentil dish prepared at home was Masoor Dal, a creamy “brown lentil” soup.
What’s common between all these dishes? Only one type of lentil was used in the recipe! Really, I was never served a dish with a mixture of lentils.
Well, that’s going to change today! If you’ve got a bunch of lentils just laying around in your pantry, then this is the perfect time for you to finally use them and experience the amazing textures, flavors, and benefits of different lentils!
As always, the Instant Pot makes preparing this dish so much easier! This is essentially just dump-and-go! I totally recommend you make this recipe for a weeknight dinner. You could prepare it in the morning and have it ready for you by dinner time, or even if you’re making it right before serving, it’s easy to just set your Instant Pot to start pressure cooking as you do other things! This won’t take too long to make at all since we’ve got minimal prep work, and the actual cooking time is under fifteen minutes!
If you’re ready to enjoy a wholesome, comforting and nutritious meal that’s prepared in one pot, then let’s get to it!
What Lentils are Used in This Instant Pot Dal Tadka?▼
In this Mixed Dal Tadka, I’m using five different types of dal! This is what I’m using in this recipe:
Each of these lentils have their own texture, taste, and nutritional benefits. We’ll be using equal parts for all lentils in this recipe to make this recipe simple. I’ve found this medley to work so well together! If you’re missing any one of these lentils, then don’t worry! You can substitute with pretty much any kind of lentil. Split red lentils or urad dal - black lentils - could also work very well in this recipe. If you really want to, you could also purchase a pre-packaged 5 lentil blend.
Remaining Ingredients for Instant Pot Dal Tadka
Now that we’ve reviewed the five lentils we’ll be using in this recipe, let’s go over the remaining ingredients to make the perfect Instant Pot Dal Tadka! These are probably some pantry staples if you’ve cooked other types of dal!
- Essentials: Cumin seeds, hing, onions, green chilies, garlic and tomatoes. I always joke that Indian cooking uses the same old ingredients. That’s not entirely true and it is totally just a joke, but let’s admit that more often than not Indian dishes to start off with this same magic formula! I have a harder time naming dishes that don’t use this combination than those that do!
- Ghee: Used to sauté and cook the ingredients previously mentioned.
- Ground spices: Turmeric, ground coriander, and red chili powder.
- Cilantro: For garnish, color and freshness.
Do You Have to Soak the Dal?▼
Not really. We will simply rinse the lentils and soak it for a few minutes while we prepare the tadka. So worry not!
How to Cook Instant Pot Dal Tadka
- Measure all of the lentils in a bowl and rinse with water 3-4 times. Then fill bowl with water and soak until you prepare the tadka - tempering.
- Set the Instant Pot to Saute Mode and add ghee. Once the ghee is hot, add mustard seeds, cumin seeds and hing.
- Once the spices are aromatic, add onions, chilies and garlic. Mix well and then add the turmeric, chili powder and ground coriander.
- Add a splash of water if the mixture is appearing too dry. Continue cooking until the onions soften.
- Then add the tomatoes and continue cooking until the tomatoes soften as well. Add a splash of water if the mixture appears dry.
- Press Cancel on the Instant Pot and add then drain and pour all of the lentils to the Instant Pot, mix well and then add water as well. For 1/4 Cup of lentils you require 1 Cup of water.
- Close the lid of the Instant Pot and set the valve to Sealing mode. Select Pressure Cook mode on High and cook for 9 minutes. Let the pressure release naturally.
- Open the lid and check the consistency of the dal. If it is too thin for your liking, set the Instant Pot to Saute mode and simmer until it thickens.
- Garnish with chopped cilantro and season with salt. Enjoy!
I Don’t have an Instant Pot! Can I make this on a Stovetop Pressure Cooker?▼
Yes, of course you can! I used my stove-top pressure cooker all the time to make dal before I had an Instant Pot. Here are the steps to make this Mixed Dal Tadka using a stove-top pressure cooker:
- Measure all of the lentils in a bowl and rinse with water 3-4 times. Then fill bowl with water and soak until you prepare the tadka - tempering.
- Heat pressure cooker on medium heat and add ghee. Once the ghee is hot, add mustard seeds, cumin seeds and hing.
- Once the spices are aromatic, add onions, chillies and garlic. Mix well and then add the turmeric, chilli powder and ground coriander.
- Add a splash of water if the mixture is appearing too dry. Continue cooking until the onions soften.
- Then add the tomatoes and continue cooking until the tomatoes soften as well. Add a splash of water if the mixture appears dry.
- Turn down the heat and then drain and pour all of the lentils to the Instant Pot, mix well and then add water as well.
- Add 5 cups of water, the ratio of lentils to water is 1 : 4. Pressure cook the lentils for 7-8 minutes on medium-high heat. Then set the pressure cooker aside and let pressure release naturally.
- Open the lid and check the consistency of the dal. If it is too thin for your liking, turn the heat to medium and simmer until it thickens.
- Garnish with chopped cilantro and season with salt. Enjoy!
Can I Make this instant pot dal tadka vegan?▼
Of course you can! The only non-vegan ingredient in this recipe is ghee. To veganize this recipe, simply substitute the ghee with your favourite plant-based cooking oil! Avocado oil or coconut oil are excellent vegan cooking oil options!
Serving Suggestions for Instant Pot Mixed Lentils
You can serve this Instant Pot Mixed Lentils in so many ways! To make this a balanced meal, you could serve with Classic Homestyle Roti or Multi-Layered Paratha. These breads use atta flour, a type of whole wheat flour. Alternatively, you could serve with any rice of your choice, such as simple boiled basmati rice, Restaurant-Style Jeera Rice (cumin-spiked rice), or a Light and Healthy Vegetable Pulao!
For a really complete meal, I recommend also having these lentils with another side, such as Crispy Aloo Bhujia, or even a main dish - Rajma Masala, Aloo Bhindi and Baingan Bharta come to mind!
I would also fill a ramekin or small bowl with some yogurt to cool you off! The contrast is perfect!
Can I make Mixed Dal Tadka in Advance?▼
Of course you can, and in fact I would recommend that you do! With every Instant Pot recipe, I always say that these are the perfect dishes to make in bulk and meal prep these. No matter what size of Instant Pot you have, the pot is huge and you only need that single pot, so dishes are minimal and you can fit in a lot! I always bulk-cook when I’m using the Instant Pot! Leftovers are almost always better the next day, so go for it and relive the deliciousness of this satisfying Instant Pot Mixed Dal Tadka! You can easily scale the quantities of the ingredients based on how much you want to make.
How to store mixed lentils in the fridge▼
To store leftover mixed dal, allow the dish to completely cool down. Transfer to an airtight container and store in the fridge. Instant Pot Dal Tadka will stay fresh in the fridge for about 3-4 days.
How to reheat dal tadka▼
You can reheat Instant Pot Dal Tadka either over the stove or in the microwave. To reheat in the microwave, place the container in the microwave and set the microwave for three to four minutes, stirring every minute or so to ensure the soup is evenly warmed through.
To reheat over the stove, transfer the contents into a saucepan. Heat on medium-low, and stir every few minutes until the dal tadka has been completely warmed through.
Loved This Instant Pot Dal Tadka? Check Out These Other Indian Instant Pot Recipes!
Comments
No comments yet — be the first to share your thoughts!
Leave a comment