Dal Tadka

Dal Tadka is warm savory goodness. It’s a perfect companion for rich gravies or ladled over white rice for a simple dinner when we’re atoning for our sins after being gluttons over the weekend. Once you know the basic elements, it’s easy to make a number of different versions depending on what you have left in the refrigerator and your inclination for the day. I learned to make this version from my Punjabi husband (his being Punjabi lends a great deal of legitimacy to the dish) along with his secret ingredient that seems bemusing at first, but gives a glorious depth to the Dal Tadka. Try it and see for yourself!

You’ll need an instant pot or a pressure cooker to make this one.

Dal Tadka

Soumya Santhanakrishnan

The warm savory goodness of Dal Tadka is hard to resist on a chilly night

4.34 from 3 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Main Course, Side Dish, Soup

Cuisine Indian, Mediterranean

Servings 2 people

Equipment

• Instant Pot/Pressure Cooker

Ingredients

  

• 1 cup Toor dal or masoor dal
• 0.5 Large onion
• 1 Tomato
• 1 tsp Cumin seeds
• 1 tsp Garlic paste
• 1 tsp Coriander powder
• 1 tsp Chili powder
• 0.5 tsp Turmeric powder
• 1 pinch Asafoetida
• 1 tsp Salt
• 1 tsp Olive oil
• 1 tsp Poultry seasoning (the secret ingredient!)

Instructions

 

• Wash the dal first.
• Add it to the instant pot along with 2 cups water, turmeric, asafoetida and salt (if you don’t have asafoetida at home, you can do without it too). Adding the salt helps soften the lentils faster while cooking.
• Switch the instant pot to manual mode, high pressure for 20 mins. Quick release. If you’re using a pressure cooker then let it whistle twice on high heat and then switch it to low for 10 mins.
• While waiting, finely chop the onion and tomato.
• Bring a pot to medium high heat. Add the olive oil and wait for it to heat up.
• Add the cumin seeds and wait till they bloat. If the oil is hot this should happen in 20 seconds.
• Then add the finely chopped onion and sauté for a minute.
• Add the garlic paste and sauté till the chopped onions are translucent.
• Then add the chopped tomato and sauté for another minute.
• Add the coriander powder, chili powder and poultry seasoning and sauté till the chopped tomatoes have softened. This should take about two minutes.
• Finally, add the pressure cooked dal to the pot, and add about 0.5-1 cup water depending on how soupy you want the dal to be.
• Stir well and keep on medium high heat till it comes to a boil.Then switch to low heat and let it simmer for five mins.
• Serve with white rice or quinoa.

Keyword dal, easyrecipes, homemade, instantpot, saffronnspice, simple, vegan, vegetarian