Toor dal or Yellow Split Pigeon Pea is the one of the most popular dal made in India. The cooked toor dal is also popularly called as Dal Tadka or Dal Fry. In this recipe, I will make Indian Dal Fry in the popular Instant Pot, along with Basmati Rice pot-in-pot. Dal tadka is very quick to prepare and can be ready in minutes. It is one of the easiest to make for a week night dinner.
Toor dal is also called as Arhar dal. Every region in Indian makes dal in different ways. In North India, it is made by tempering with cumin, curry leaves, onion and tomato. In South India, it is used to make sambar.
Toor Dal Nutrition
Toor dal is from the legume family, and has a number of health benefits.
- It contains Folic acid, an important vitamin for all women.
- Toor dal contains protein and dietary fiber. Legumes such as toor dal are especially beneficial for vegetarians as they provide necessary protein.
- Toor dal also contain carbohydrates, which our body needs to generate energy. They contain complex carbohydrates, which are digested slowly by the body and are much better than simple carbohydrates.
How to make Indian Dal Fry in Instant Pot?
This recipe shows how to make Dal Fry in Instant Pot. The main difference in this preparation is that I made it as a one-pot recipe. Usually we boil the dal separately and then add the tadka in it. In this recipe, I cook the tadka in the pot before adding the dal and cook the dal along with the tadka.
Start with heating oil in the instant pot. Then add cumin seeds, curry leaves, asafoetida and garlic. Once the garlic is lightly browned, add chopped onions and cook for 2-3 minutes. Lightly brown the onions, then add chopped tomatoes and spices. Add toor dal and water. No need to soak the dal for this recipe. Pressure Cook for 5 minutes and then release the pressure 5 minutes after the beep. Garnish with cilantro and additional garam masala if you like a spice kick. Don’t worry if the dal does not look well mixed when you open the pot. Stir it well and it will be delicious.
Dal Fry with Pot-in-Pot Basmati Rice
One of the big advantages of the Instant Pot is – the option to do Pot-in-Pot Cooking or PIP. This means being able to cook multiple things at a time, by also cooking in a small pot inside the main pot. To do pot-in-pot cooking, you need a tall trivet and stainless steel containers that you can use within the main pot. Here are the one’s I use:
Another important thing with pot-in-pot cooking is to consider the cooking time for the dishes you want to cook together. As an example, toor dal takes about 5 mins to cook at high pressure and basmati rice take about 4-6 mins at high pressure. Hence if I add rice pot-in-pot with these lentils, they would get cooked well. I would not cook brown rice along with these lentils, however they would work well with kidney beans that cook in 30 mins at high pressure.
Once you add all ingredients for Dal in the instant pot, place the trivet and then the bowl of rice with water. This way they will both cook together.
A short 1-minute video for Dal Fry with Basmati Rice in the Instant Pot
If you like this Dal Fry, you might like these below lentils too:
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A simple yet flavorful yellow dal tempered with cumin, curry leaves and spices. This is an everyday lentil enjoyed with rice.
- 1 tbsp Ghee or Oil
- 1 tsp Cumin seeds (Jeera)
- 1 Green Chili Pepper sliced into 2 pieces or chopped
- 6 Curry Leaves (Kadi Patta)
- 1/4 tsp Asafoetida (Hing)
- 3 cloves Garlic
- 1/2 Onion finely chopped
- 1 Tomato finely chopped
- 1 cup Split Pigeon Pea (Toor dal) washed
- 3 cup Water
- Cilantro to garnish
- 1/4 tsp Ground Turmeric (Haldi powder)
- 1/2 tsp Coriander powder (Dhaniya powder)
- 1/2 tsp Red Chili powder (Mirchi powder)
- 1 tsp Salt
- 1 cup Basmati Rice
- 1.25 cup Water
- 1 tbsp Ghee or Oil (optional)
- 1 tsp Salt (optional)
Start the instant pot in sauté mode and heat the oil in it. Add cumin seeds, green chili, curry leaves, garlic and asafoetida.
- After the garlic turns light brown, add the chopped onions and cook for 2 minutes until the onions turn golden brown.
- Add tomato and spices and cook for another 2 minutes.
Add the washed dal and water. Stir it all up.
Place the trivet. In a bowl, add all ingredients for basmati rice and place it on top of the trivet. Close the lid with vent in sealing position.
Change the instant pot setting to manual or pressure cook mode at high pressure for for 5 mins. After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR).
Using tongs, carefully take out the bowl of basmati rice. Then take out the trivet.
Garnish with cilantro and stir. Optionally, sprinkle the juice of half a lemon. Dal tadka is ready to be served.
- If you like thick dal, reduce the amount of water to 2.5 cups.
- Don't worry if the dal does not look well mixed when you open the pot. Stir it well and it will be delicious. I understand that some people like more cooked dal, you can also increase the pressure cooking time to 7-8 minutes. That will still work for pot-in-pot basmati rice.
Note: Nutrition for Dal Tadka only, does not include Basmati Rice. Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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Hi Meeta
I plan on making this recipe again tonight! Do you think it’ll make a difference if I just cook the dal with some water first ( 5 mins HP and 5 mins NPR) and then add the tadka? ( oil with onions, tomatoes and spices). Just wanted to know if there’s anything I would need to change.
Thanks!
Hey Kiara – Sorry for the late response. Adding tadka later works too. I do it along to make it a one-pot dish. Hope you enjoy it!
no worries, thanks!
Hi Meeta – I am about to purchase my first Instant Pot and would like some advice . . . We are a family of three and I am having trouble deciding on a size 6qt or 8qt? I cook a lot of the same types of foods you share on your site (which I love by the way). Lots of beans and lentils which I know means only filling the pot about half way. And we like leftovers, either for lunches or for the freezer for later. I was curious what size instant pot you use for your family? Thanks! I am looking forward to trying my hand at some of your recipes as soon as I get my new pot (dal & egg curry are two family favorites!)
Hey Joanne – We are a family of 3 and love our 6qt DUO. However based on what you mention (love leftovers and freezer meals), I would suggest going for 8qt. You will love how easy it is to make all your favorite dishes in the instant pot. I look forward to hearing what you buy and try 🙂
What kind of oil to use?
Hey Tal – You could use oil of your choice. At different times, I have made this Dal with Ghee, Coconut oil, Canola oil and Avocado oil. Hope you enjoy it!
I’m intrigued by the pot in pot method, but the trivet you link to on Amazon isn’t tall. How tall is yours? I found a different one that is 2.7″ high. Is that tall enough? Thanks!
https://www.amazon.com/Steaming-Steamer-Stainless-Multi-function-Diameter/dp/B01B4E8PG6?tag=paintthekitchez1-20
Hey Sara – Here is the trivet that I use – http://amzn.to/2GaGu0Y. It is about 2.7 inches tall, and works well for pip cooking.
I tried out this recipe and without a doubt, it was delicious. My only concern is, every time I make dal and store the leftovers for later (in the refrigerator), the texture changes and the dal clumps together. Is there any way I can avoid this?
Thank you, Kiara. Lentils do soak all the liquid when cooled. I typically add a little water and heat the lentils in the microwave for 2-3 mins depending on the quantity. Do let me know if that helps!
I have an ultra and do not have manual mode. Do I just press the pressure cook button on high for 5 minutes?
Hello Rimmy – Yes, use pressure cook button at high pressure. It is the same as manual. Hope you enjoy the dal!
Awesome recipe. Your timings were perfect. Thx
Hi Sima – So happy to hear that the Dal timing worked for you…thank you for sharing back 🙂
Hi,
I tried this recipe with 1 cup dal, and 2.5 cups water and honestly have using natural release, my dal looked like mashed up lentils. There was no liquid left.
I now need to add water to a pot and add the mushy lentils.
I cooked the dal on high pressure for 5 minutes and then left it in there till the pressure released on its own.
Hi Nina – Sorry to hear that the dal came out mushy. However it seems like you modified the recipe to your taste. The recipe calls for 1 cup dal to 3 cups of water and a quick pressure release, so I am not surprised that the dal came out mushy as it was cooking for much longer while the pressure released naturally.
The recipe says NPR 5 minutes and here you say quick release. so which is it?
Andrea, do a 5 minute NPR with the suggested time in the recipe. I have suggested better times along with the video recipe.
If I cut the recipe in half does the cooking time change?
Hey Devanshi – The cooking time will remain the same even if you cut the recipe to half. The instant pot will just come to pressure sooner. Hope you enjoy it!
What amount of asafoeteda should I use? It’s not indicated in the recipe. Thanks!
Hey Susan – Add a pinch of asafoetida (less than 1/4 tsp). I will update the recipe to make this clear soon. Hope you enjoy it!
what temperature setting do you sautee on-less, normal or more? Thanks!
Hey Ian – I usually do sauté normal.
Found this last night. Made it today on my lunch break. Wow! Yum! I was so surprised how tasty tangy yummy it was and so easy, too. I’ve only cooked w/ curry leaves just a couple times for the first time this week. They seem to impart a bit of a tangy flavor…? Is that what gave that bit of tanginess? I didn’t have a fresh tomato today, so I uses 6fl oz of canned diced tomatoes I had on hand. Maybe that was some of the tang? My wife and I are stuffed tonight. We overdid it a bit, but it was so yummy. This will be one of our go-tos for sure. I want try the kheer recipe (wanted to tonight, but too full!) & the kichdis and others next. Thank you!
Hey Brian – So glad that you enjoyed Dal Tadka. It is definitely a simple, yet delicious kind of dish. This lentil is cooked everyday in many Indian homes. I believe the extra tanginess may be because of the canned tomatoes. Otherwise it is just a bit tangy with the tomatoes, with a bit of sweetness from the onions and spiciness from the spices 🙂
I would love to hear if you try the other recipes!
Thanks,
Meeta
Should you cook the dal longer? The pic shows that the dal is not properly cooked.
Hey Anita – It is a personal preference. I usually like the lentils holding their shape and not completely mixed. However if you prefer them more cooked, certainly add more time. Always great to adjust any recipes to your preference ????
Thank you for sharing this recipe! I made it today and it came out perfect. I would up the heat level the next time I make this recipe again, but that’s just my preference. I’m excited to your other recipes! My biggest challenge with the IP is the cooking time.
Aleena
Hey Aleena – So glad you enjoyed the dal. My recipes are usually less spicy as I make them kid friendly for my daughter. Please do adjust to your taste ????
The Instructions mention green chili, the ingredients not. Still, a marvelous recipe.
Glad you enjoyed the Dal. Thank you for sharing your review! I have updated the miss in the ingredients 🙂