Dal Tadka (Tarka Daal)

If you have visited an Indian restaurant, I am sure you would have found this dish listed in the menu. Dal is lentils in Hindi and Tadka means tempering. 

So, what is Tadka or Tarka?

In case you are wondering what all the hype about Tadka is, allow me to explain. Tadka is the Indian way of tempering any dish. There are so many different ways to add Tadka to Indian food. 

When we say Tadka, what we do is heat up oil or ghee or butter and add some whole spices. We wait for the whole spices to splutter and then add this wickedly aromatic mixture to the dish. 

The highlight of this recipe itself is the Tadka or tempering. Traditionally, this is slow cooked on low heat and then the tempering is added at the end.

But today, we will quicken the process and make this Dal in the Instant Pot. I will also share how this can be made on the stove top. 

Jump to:

• So, what is Tadka or Tarka?
• Ingredients
• What is Kasuri Methi?
• Dietary specifications
• Variations
• Shelf life, storage and freezing
• Serving suggestions
• Recipe Notes
• Method
• More Dal Recipes
• Dal Tadka

Before I share the recipe, I just want to add here that there are so many variations to this recipe. Some people use a combination of Masoor, Moong and Pigeon pea lentils. But my version has only pigeon pea lentils. Please read the variations for different lentils that can be used in this recipe.

Ingredients

Toor Dal or Pigeon pea lentils

When ever I cook lentils, I soak them in warm water for at least 30 minutes. This reduces cooking time and also helps in easier digestion and better absorption of nutrients.

Additionally, whenever we cook lentils along with a curry base which has salt, the lentils may not cook till mushy.

The salt prevents the lentils from becoming mushy and fully cooked. This is another reason why I recommend soaking lentils beforehand, especially, for recipes like this.

Oil 

The best choice of fat for this dish is undoubtedly ghee. Since we are slowly transitioning into plant based diet, I opted to make this with oil.

If you are not particular about the dal being vegan, feel free to use 2 tbsp melted ghee for this recipe.

Ginger and garlic

To minimize effort, I have used store-bought ginger garlic paste. You can also use fresh garlic and ginger.

If you are using fresh garlic cloves and ginger, you will need 1.5 tbsp finely chopped garlic and 1.5 tsp very finely chopped ginger for the quantity of ingredients mentioned here.

Onions

A typical Indian style Dal uses red onions. They add flavor to the dish and are quite indispensable. You can substitute this with white or yellow onions in a pinch but the flavor will be slightly different.

Spices and Kasuri Methi

Ground spices and whole spices are the backbone of Indian dishes. This recipe is no exception. Ground coriander, ground turmeric, paprika and cumin seeds are the stars in this recipe.

We will also be using a torn bay leaf for flavor. In addition to these, you will also need Kasuri Methi.

What is Kasuri Methi?

Kasuri Methi is dried fenugreek leaves. They have a unique aroma and flavor. You can find them in Indian grocery stores or in Asian stores.

While this can be a bit difficult to source, it is highly recommended. If push comes to shove, you can always skip this.

Tomatoes

Any variety of tomatoes can be used for this recipe. I recommend using fresh tomatoes since they are very different from canned ones. Best choices include Campia and Roma tomatoes. 

Hing or Asafetida

This is yet another magic spice. We use this for most home style Dal recipes. In southern India, cooking is incomplete without asafetida. It is the lifeline of many South Indian classics like Rasam and Sambar.

You can find this on Amazon or in Asian stores. Since this is a very potent spice blend, please do not use more than the quantity mentioned in the recipe card.

Water

Whether you are pressure cooking using the Instant Pot or a regular stove top pressure cooker, remember that using water is absolutely necessary for safe pressure cooking.

You should not cook any dish in the instant pot in the pressure cook mode without water. For any dish that you make in the Instant pot, a minimum of 1 cup water is a must. 

Cilantro

For garnish, we will be using finely chopped fresh cilantro. This is that ultimate finishing touch which will make the dish stand out. You can choose to skip this if you are not a fan of cilantro.

Dietary specifications

This is a vegan friendly dish which is free from nuts and soy. However, since we use asafetida, this may not be safe for people with gluten allergies.

While sourcing your asafetida, please check the labels to make sure that there is no wheat or flour added to it.

If you want a gluten free version of this recipe, please skip the asafetida and proceed with the rest of the recipe as instructed here.

Variations

Like with any Indian dish, this too has so many variations across the country. While I have used only Toor dal aka pigeon pea lentils, you can also try one of these combinations in the ratio given-

1. 1/2 cup each Moong lentils and pigeon pea lentils.
2. 1/4 cup each Moong and Masoor along with 1/2 cup pigeon pea lentils.
3. 1/2 cup each Masoor and pigeon pea lentils (Toor dal)

If you are looking for dal recipes using only Masoor or red lentils, then check out these Sri Lankan dal and Masoor Dal recipes.

Shelf life, storage and freezing

This keeps well in the fridge for 4 days when stored in a clean and covered air tight container. To freeze this, allow the dal to cool down completely.

Divide into 1 cup portions and transfer to freezer safe storage bags or containers. Freeze and label with date and name. Thaw at room temperature and gently reheat on low flame. 

Frozen Dal keeps well in the freezer for 2 months. To prevent molding and to extend its shelf life, thaw small portions and use as required. Please do not refreeze thawed dal.

Serving suggestions

In our family, we love this simple and hearty lentil stew with just plain brown rice. 

Here are some dishes that you can pair this with-

1. Jeera rice
2. Peas Pulao
3. Spinach rice
4. Naan
5. Cauliflower Parathas
6. Mint Parathas

Serve the Dal with one of the sides mentioned above along with a light salad like this Shirazi Salad or some crunchy poppadoms.

You can also include a vegetable curry like this carrot and peas curry or Aloo jeera in your platter to make it a wholesome meal.

Recipe Notes

1. Soak the Dal to help it cook faster. This may seem like an extra step but the results are worth it.
2. Adjust the consistency by adding more water if you prefer a runnier dal. I recommend adding not more than 1 cup water. 
3. This dal thickens as it cools. The consistency can be adjusted even while reheating.
4. For easier freezing, use silicon baking trays. I recommend using mini loaf pans to freeze them in portions. Then you can transfer the frozen portions to individual bags and label it.
5. Add an extra Tadka to make this more flavorful and aromatic. To do this, heat 1 tbsp oil in a small pan. Add 2 tsp finely chopped garlic and fry till garlic begins to brown. Do this on low heat to avoid burning the garlic. When the garlic is done, switch off the flame and add 1 tsp red paprika. Immediately, add this to the Dal.  
6. Instant pot timings may vary based on your geographic location.

Method

Prep work

Place the Toor dal in a colander and wash thoroughly. Transfer to a mixing bowl, add 3 cups warm water and let it soak for 20 minutes. While the dal soaks, chop and assemble the remaining ingredients.

Instant Pot Dal Tadka

Steps 1 and 2

Insert the inner pot into the instant pot. Plug in the Instant Pot and press SAUTE- NORMAL and set the timer to 8 minutes. When the display reads HOT, add the oil. Allow the oil to heat up for 30 to 40 seconds. Tip in the cumin seeds and the bay leaf and let them crackle.

Steps 3 and 4

When the cumin crackles, add the asafetida and the ginger garlic paste. Mix well and saute for 30 seconds. 

Steps 5 and 6

Add the chopped onions, mix well and saute for 30 seconds.

Steps 7 and 8 

Tip in the salt, stir well to combine and sauté the onions till they become pink and soft.

Steps 9 and 10

Now, add the ground coriander, ground turmeric, Kasuri Methi and paprika. Mix well and saute the mixture for 20 seconds. 

Steps 11 and 12

Immediately, add the chopped tomatoes, stir well to combine and continue to cook till the tomatoes become a mush. This takes 3 minutes roughly. If you find that the mixture is sticking to the bottom of the inner pot, add 1/4 cup water to deglaze the pot.

Steps 13 and 14

Steps 15 and 16

Add the soaked Toor dal and 2.5 cups water. Stir well to combine. Press CANCEL.

Steps 17 and 18

Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant pot and turn the VALVE TO SEALING. PRESS PRESSURE COOK- HIGH PRESSURE- 15 MINS. Allow the cooking cycle to complete. When the cooking cycle is complete, wait for natural pressure release.

Steps 19 and 20

When the pressure has released naturally, open the lid and stir the Dal well and mash it gently using a ladle.  Add the finely chopped cilantro leaves and stir to combine. Serve hot.

Stove top method

Follow the steps for prep work. Heat a 5 quart Dutch oven or a similar heavy bottomed pan with oil. When the oil is hot, add the bay leaf, cumin seeds and asafetida. Wait for the cumin seeds to crackle.

When done, add the ginger garlic paste and finely chopped onions along with salt. Stir well and continue to cook the mixture till the onions are soft and translucent.

Now, add the ground spices and stir to combine. Cook this mixture for 30 seconds on low heat, taking care not to burn them.

Tip in the chopped tomatoes, stir and cook till the tomatoes are mushy. If the mixture sticks to the bottom of the pot, add 1/2 cup water to deglaze. 

When the tomatoes are done cooking, drain the water from the soaked Toor dal and add the dal to the pan.

Add 3 cups water and mix well. Cook on medium heat for 40 minutes till the dal is completely cooked and is mushy.

If you find that mixture is becoming thicker as it simmers, add 1 to 1.5 cups water to adjust the consistency. Once the dal is cooked to a mush, add the finely chopped cilantro leaves, mix well and serve hot.

More Dal Recipes

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