30 min · 1 serving · @rootedinspice
Instant Pot Dal Tadka
Comforting yellow moong and red masoor dal pressure-cooked with tomato and green chilli, finished with a sizzling ghee tadka of cumin, garlic, ginger and onion.
Nutrition per serving
- 335 kcal
- 19 g protein
- 51 g carbs
- 6 g fat
Ingredients
- 50 g yellow moong dal, rinsed
- 25 g red masoor dal, rinsed
- 240 ml water
- ¾ green chilli, finely chopped
- ½ tomato, diced
- ⅛ tsp turmeric powder
- ⅜ tsp coriander powder
- Salt, to taste
- 1 tsp ghee or avocado oil
- ¼ tsp cumin seeds
- 2 tbsp finely diced onion
- 1 garlic clove, minced
- ½ cm ginger, grated
- 1 pinch red chilli powder
- ¼ dry red chilli (optional)
- Juice of ¼ lime
- Fresh cilantro, to serve
Steps
- Add the moong dal, masoor dal, water, green chilli, tomato, turmeric, coriander and salt to a pressure cooker or Instant Pot.
- Pressure cook on high for 7 minutes with natural release (or one whistle in a stovetop cooker), then adjust the thickness with extra water or by simmering.
- For the tadka, heat the ghee until very hot in a small pan, then quickly add the cumin seeds, onion, garlic, ginger, chilli powder and dry red chilli, swirling for about 30 seconds without burning.
- Pour the tadka over the dal, finish with lime juice and cilantro, and serve with basmati rice if you like.
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