Restaurant Style Dal Tadka with Pot in Pot Rice in 30 minutes.

Restaurant Style Dal Tadka with Pot in Pot Rice in 30 minutes.

Author:

Anvita

Want restaurant style Dal Takda? Sharing the secret tadka that sets this dal tadka apart from the other yellow dal. Cooked effortlessly in the Instant Pot, plus pot-in-pot rice in under 30 minutes for a complete flavor meal.

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Course: Main Course

Cuisine: Indian

Keyword: dal fry, dal fry recipe, Dal Tadka, Dal Tadka Recipe, dal tadka, dal tadka recipe, instant pot dal tadka, dal fry, instant pot dal fry, dal fry recipe, dal tarka, instant pot dal tarka, dal tarka recipe, instant pot dal fry, instant pot dal tarka

Prep Time: 10

Cook Time: 8

Natural Pressure Release: 5

Total Time: 23

Servings:

6 servings

Calories:

318kcal

Ingredients

For cooking the Dal

1 cup toor / arhar
1 cup yellow hulled mung dal
1 cup tomatoes diced
½ cup onions diced
3 tablespoon ghee / oil / butter
1 teaspoon asafoetida / hing
2 tablespoon ginger garlic green chili paste grated
1.5 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon dry mango powder / amchur
1 teaspoon dried fenugreek leaves / kasuri methi
½ teaspoon turmeric
¼ cup fresh cilantro
3 cups water

Final Tempering

1 tablespoon ghee / oil / butter
½ teaspoon asafoetida / hing
1 teaspoon cumin seeds
2 whole dried red chillies
½ teaspoon red chilly powder
½ tsp turmeric
½ teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon garam masala

For Pot in Pot Rice

2 cups rice
3 cups water
1 tablespoon ghee

Instructions

Rinse and soak the yellow dals (toor & moong dal) for about 30 minutes.
Turn on Instant Pot in sauté mode; heat ghee or oil.
Add the onions, ginger, garlic and green chili paste & spices and sauté until fragrant.
Add chopped tomatoes and salt; cook until soft and the oil seperates
Add soaked dal and water, stir.
Place trivet inside Instant Pot with dal; put a separate pot with rinsed basmati rice & ghee and water on top (pot-in-pot method).
Cover rice pot with lid to prevent splatter, close Instant Pot lid and seal valve.
Pressure cook on high for 8 minutes (add 2 if dal is not soaked well).
Let pressure release naturally for 5 minutes, then quick release remaining pressure.
Remove rice pot carefully, fluff rice.
Prepare tadka (tempering) separately: heat ghee, add cumin seeds, asafoetida, ginger garlic an dgreen chili paste, the spices again, dried red chilies, red chili powder; fry briefly.
Pour hot tadka over cooked dal, garnish with chopped cilantro and optionally squeeze some lemon juice.
Serve dal and rice hot together for a complete, flavorful meal.

Video

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