Instant Pot Dal Tadka with Basmati Rice
A simple everyday lentil curry made with split pigeon peas and tempered with cumin, curry leaves, and warm spices. Served alongside basmati rice.
Ingredients
Method
Completed steps 0
Switch the Instant Pot to sauté mode and warm the oil. Toast the cumin seeds until fragrant, then add the green chili, curry leaves, garlic, and asafoetida.
When the garlic is light brown, stir in the onion and cook for 2 minutes until golden.
Add the tomato and all spices (turmeric, coriander powder, red chili powder, and salt). Cook for 2 minutes.
Pour in the washed lentils and water, stirring to combine.
Set the trivet inside the pot. In a separate bowl, combine the basmati rice, water, ghee or oil, and salt (if using), then place this bowl on the trivet. Seal the lid with the vent in sealing position.
Cook at high pressure for 8 minutes. When done, allow the pressure to drop naturally for 10 minutes, then manually release any remaining pressure.
Using tongs, carefully remove the rice bowl, then lift out the trivet.
Stir the dal, garnish with cilantro, and serve alongside the rice.
Notes
The dal and rice cook simultaneously using the trivet method; the rice bowl sits above the lentils.
Asafoetida is traditional but optional; omit it if keeping the dish gluten-free or if you dislike the ingredient.
For extra brightness, squeeze fresh lemon juice over the dal just before serving.
Calories: 222 kcal · Carbs: 32 g · Protein: 13 g · Fat: 4 g · Sodium: 602 mg · Fiber: 15 g · Sugar: 2 g
Adapted from pipingpotcurry.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.