Pressure Cooker Dal Tadka
A comforting and classic North Indian dish. Split pigeon peas and yellow lentils are pressure-cooked until creamy, then topped with a sizzling tempering of ghee, cumin, and spices. A protein-packed staple ready in minutes.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
TIPDon't skip soaking! It makes a noticeable difference in the final texture of the dal. - 2
Step 2
- a.Drain the soaked dals and add them to a pressure cooker.
- b.Pour in 4 cups of water, add turmeric powder and salt.
- c.Secure the lid and pressure cook on medium heat for 4-5 whistles, or about 15 minutes.
- d.Let the pressure release naturally before opening the cooker.
TIPIf the dal looks too thick after cooking, add a little hot water to reach your desired consistency. - 3
Step 3
- a.While the dal cooks, heat ghee in a small pan (tadka pan) over medium heat.
- b.Add cumin seeds and let them splutter.
- c.Add asafoetida and dried red chilies. Sauté for a few seconds until fragrant.
- d.Add the chopped onion and sauté until it turns light golden brown.
TIPKeep the heat on medium to avoid burning the spices, which can make the tadka bitter. - 4
Step 4
- a.Add the ginger-garlic paste to the pan and cook for a minute until the raw smell disappears.
- b.Add the chopped tomato and cook until it becomes soft and mushy.
- c.Stir in the red chili powder and cook for another 30 seconds.
- 5
Step 5
- 6
Step 6
TIPAdding garam masala at the end preserves its aroma and flavor.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier texture, whisk the dal vigorously after pressure cooking.
- 2You can add other vegetables like spinach or carrots along with the dal while pressure cooking for added nutrition.
- 3The tadka can be made with oil instead of ghee for a vegan version, but ghee provides a more authentic flavor.
- 4Store leftover dal in an airtight container in the refrigerator for up to 2 days. The dal will thicken upon cooling; add a little hot water while reheating.
Adapt it for your goals.
Vegan
Replace ghee with a neutral oil like sunflower or canola oil for the tempering.
jainJain
Omit the onion and ginger-garlic paste. You can add a pinch more asafoetida for flavor.
healthyHealthy
Add 1 cup of chopped spinach or carrots to the pressure cooker along with the dal to increase the fiber and vitamin content.
quickQuick
If you're short on time, you can skip the soaking step, but you may need to add an extra 1-2 whistles during pressure cooking.
Why this is on our healthy list.
High in Protein
Lentils are a fantastic source of plant-based protein, essential for muscle repair, growth, and overall body function.
Rich in Fiber
The high fiber content from the lentils supports digestive health, helps regulate blood sugar levels, and promotes a feeling of fullness.
Packed with Nutrients
This dal is a good source of essential minerals like iron, magnesium, and folate, which are vital for energy production and red blood cell formation.
Heart Healthy
Being low in fat and cholesterol, regular consumption of lentils can contribute to better heart health.
Frequently asked questions
Yes, Dal Tadka is very healthy. It's an excellent source of plant-based protein and dietary fiber, which aids digestion and keeps you full. It's naturally low in fat and gluten-free.