This is the kind of dal I make when I want something warm and dependable without putting much thought into it. Everything comes together in the Instant Pot, the flavours build from a simple tempering, and once it’s cooking there isn’t much to manage. It’s straightforward, consistent, and easy to rely on for a quick meal.
Why this recipe works
- Simple spice base with familiar flavours
- Minimal effort once the pot is on
- Reliable texture without much adjustment
- Easy to scale or adapt
Instant Pot Yellow Dal (Simple Tadka Version)
A simple yellow dal cooked in the Instant Pot with cumin, garlic, and spices, designed for everyday cooking.
- 1 tbsp ghee or oil
- 1 tsp cumin seeds
- 1 green chilli (sliced)
- 6 curry leaves
- ¼ tsp asafoetida (optional)
- 3 cloves garlic (minced)
- ½ onion (finely chopped)
- 1 tomato (finely chopped)
- 172 g toor dal (split pigeon peas, washed)
- 750 ml water
- ¼ tsp turmeric
- ½ tsp coriander powder
- ½ tsp chilli powder
- 1 tsp salt
- Fresh coriander (to garnish (optional))
- Set the Instant Pot to sauté mode and heat the oil or ghee.
- Add cumin seeds, green chilli, curry leaves, garlic, and asafoetida.
- Add chopped onion and cook for about 2 minutes until lightly softened.
- Add tomato and spices, and cook for another 2 minutes.
- Add the washed dal and water. Stir well to combine.
- Seal the lid and cook on High Pressure for 5 minutes.
- Allow 5 minutes natural pressure release, then release remaining pressure.
Stir the dal well (it may look separated at first but will combine.)
- Garnish with fresh coriander and serve.
Variations & substitutions
- Reduce water slightly for thicker dal
- Increase cook time to 7–8 minutes for softer texture
- Use oil instead of ghee for a vegan version
- Adjust chilli depending on heat preference
Storage & leftovers
Keeps for up to 4 days in the fridge and reheats well. Add water when reheating if it thickens.