Instant Pot Dal Tadka | Double Tadkewali Dal with Rice in the Instant Pot | How to Make Dhabewala Dal Tadka

 How to Make Dhabewala Dal Tadka in the Instant Pot

Hello Foodies,

        Dal Tadka is a delicious and nutritious Indian curry dish made with lentils. This flavorful and healthy dish is very easy to prepare in the instant pot. Dal Tadka is one of our favorite veg curry that’s super healthy, simple, and comfort homemade food. Double tadka(tempering) makes this dal even more tempting and bringing the richness to no-frills cooked lentils/pulses. 

        Dal Tadka is a dish that I grew up on eating and is made in every Indian household with their own versions. No matter in which part of the world you are or where you are traveling in the end all you need is Dal Chawal(Lentils-Rice) to satisfy your soul. 

Video Recipe:

No matter how much you like Pizza or Pasta or cheesy food, but you can’t have them daily. I prepared this double tadkewali dal with lots of garlic as I just love burnt garlic and that tasted so delish! This dish is full of protein and fiber and can be had with roti or rice. This Dal Tadka recipe gives you a delicious creamy dal with smoked flavors.

If you have ever taken a road trip in India and haven’t eaten dal tadka at one of the dhabas, your journey is incomplete. So whenever you go, just enjoy the simple pleasures of dal-roti or dal-chawal. 

Dal used to Make Dal Tadka:

  • Dal is the Marathi/Hindi word for lentils.
  • Tadka is the Marathi/Hindi word for tempering and is a commonly used cooking technique in the Indian cuisine. Here I have used Toordal and Chana dal.
  • Toordal also is known as Arhar dal / husked & split Pigeon peas / Tuwar Dal.
  • Chana Dal also is known as Bengal dal / Split Chickpea / Split chana
  • You can use Masoor dal(split red lentils), Moong dal, Urad dal too.

Pro Tips to Make Dal Tadka:

  • Soaking lentils helps in cooking the lentils faster(If you forgot to soak the lentils then pressure cook on manual mode(hi) for 8 minutes).
  • The consistency of the cooked dal is neither thick nor thin but if you like your dal thin consistency then add water accordingly after cooking.
  • You can temper or fry the spices and herbs in ghee or oil. In the recipe, I have used veg oil and butter but ghee also gives a good flavor too.
  • I have added tomatoes and that gives a tang and taste to the dal. 
  • To Make it vegan skip butter and add more oil.
  • To make no onion- no garlic dal tadka, cook dal in the instant pot with tomatoes and spices.

Some more Lentils/Pulses Curry Recipes to Try:

Preparation Time: 15 Minutes; Cooking Time: 15 Minutes.

Each Serving of Dal Tadka Contains 180 Cal.


To Cook Lentils/Dal in the Instant Pot:

  • Split Pigeon Peas / Toor Dal ¼ Cup
  • Chana dal / Split Chickpeas ¼ Cup
  • Tomato 1 medium, chopped
  • Onion 1 medium, chopped
  • Green chilies 3 strips, finely chopped
  • Ginger-Garlic paste 1 Tbsp
  • Red chili powder 1 Tbsp
  • Garam Masala 1 Tsp
  • Turmeric 1 Tsp
  • Cumin-Mustard seeds ½ Tsp
  • Oil 2 Tsp
  • Water as needed
  • Rice 1 Cup + Salt ½ Tsp + Water 1 ½ Cups

To Temper the Dal/Second Tadka:

  • Oil 1 Tsp
  • Cumin-Mustard seeds ½ Tsp
  • Butter 1 Tbsp/Ghee 1 Tbsp
  • Garlic 5-6 cloves, crushed
  • Kashmiri Red chili powder 1 Tsp
  • Dried red chilies 3-4
  • Asafoetida 1 pinch


To Cook the Lentils in the Instant Pot:

  • Wash lentils and soak it in the water for 15-20 minutes.
  • Wash rice and add 1 ½ cups of water, salt ½ Tsp and keep aside.
  • Turn on the sauté mode of the instant pot and heat oil.
  • Splutter cumin seeds, mustard seeds, and add chopped onions green chilies, ginger-garlic paste and saute and cook for 2-3 minutes.
  • Add tomatoes, sauté for a minute or until tomatoes are soft and mushy.
  • Add all the spices (turmeric, garam masala, coriander powder, cumin powder, red chili powder), salt, and mix well.
  • Add split pigeon peas(toordal) and Chana dal(split chickpeas) and mix well.
  • Add 2 cups of water to the pot and mix well and deglaze the pot.
  • Place the trivet and the rice pan.
  • Close the lid and place the vent on the sealing position.
  • Cook on manual mode (Hi) for 6 minutes and followed by Natural Pressure Release (NPR) for 10 minutes.
  • Release the remaining pressure manually and open the lid.
  • Mash the cooked dal using the back of the spoon/use masher.
  • If needed add water to adjust the consistency(we like thick dal tadka so I didn’t add water).

To Temper the Dal:

  • Heat oil 1 Tsp and Butter 1 Tbsp in a kadhai on medium to low heat.
  • Splutter cumin-mustard seeds.
  • Add crushed garlic, and red chilies and saute for few minutes or until garlic becomes light brown.
  • Turn off the flame and add red chili powder and mix well.
  • Pour the tempering over the cooked dal.
  • Add lemon juice(optional), mix well, and serve dal tadka hot with rice or with chapati, puri. Enjoy!!!

Serving Options:

  • Dal tadka tastes delicious with steamed rice or jeera rice (cumin flavored pilaf).
  • Dal tadka tastes super yummy when served with Aloo Paratha / Naan / Poori or dinner rolls.

Dietary Comment:

  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 180 calories, along with 36 g carbohydrates, 6.1g Dietary Fiber, 8.1 g fats, and 6 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.
  • (Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on products used).
Good Time To Eat:

            It is good to eat Dal Tadka for lunch, brunch, or dinner.

  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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Eat Healthy, Stay Healthy!!!


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