📝 About This Recipe
Tarka Dal is the ultimate Indian comfort food, featuring creamy lentils tempered with a vibrant 'tarka' of sizzling spices and aromatics. This version uses the Instant Pot to achieve a buttery, melt-in-your-mouth texture in a fraction of the time, while retaining the earthy depth of traditional slow-cooked pulses. It is a soul-warming staple that balances the mild sweetness of yellow lentils with the pungent, smoky kick of toasted cumin and dried chilies.
🥗 Ingredients
The Lentil Base
- 1/2 cup Red Lentils (Masoor Dal) (rinsed thoroughly until water runs clear)
- 1/2 cup Yellow Split Peas (Toor Dal) (rinsed; adds a nutty texture)
- 3.5 cups Water (or vegetable broth for extra depth)
- 1/2 teaspoon Turmeric Powder (for that iconic golden hue)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded is best)
- 1 teaspoon Ghee (added to the pot to prevent foaming)
The Tarka (Tempering)
- 2 tablespoons Ghee (use neutral oil for a vegan version)
- 1 teaspoon Cumin Seeds (whole)
- 4 pieces Garlic Cloves (thinly sliced into chips)
- 2-3 pieces Dried Red Chilies (whole, like Kashmiri or Arbol)
- 1/2 cup Small Red Onion (finely diced)
- 1 piece Roma Tomato (finely chopped)
- 1/2 teaspoon Kashmiri Red Chili Powder (provides vibrant color without intense heat)
- 1 pinch Hing (Asafoetida) (essential for authentic aroma and digestion)
The Finish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/2 piece Lemon Juice (freshly squeezed)
- 1/4 teaspoon Garam Masala (sprinkled at the very end)
👨🍳 Instructions
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1
Rinse the red lentils and yellow split peas together in a fine-mesh strainer under cold running water until the water transitions from cloudy to clear.
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2
Add the rinsed lentils to the Instant Pot inner pot along with 3.5 cups of water, turmeric, salt, ginger-garlic paste, and 1 teaspoon of ghee.
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3
Secure the Instant Pot lid and set the steam release valve to the 'Sealing' position.
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4
Select the 'Pressure Cook' or 'Manual' setting and set the timer for 10 minutes on High Pressure.
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5
While the lentils cook, prepare your tarka aromatics: slice the garlic, dice the onion, and chop the tomato.
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6
Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully vent any remaining steam.
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7
Open the lid and use a whisk or a heavy spoon to vigorously stir the lentils. They should be soft and creamy; if you prefer a smoother consistency, mash a few against the side of the pot.
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8
In a small skillet or tadka pan, heat the 2 tablespoons of ghee over medium heat until shimmering.
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9
Add the cumin seeds and dried red chilies. When the seeds begin to sizzle and pop (about 30 seconds), add the pinch of hing.
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10
Add the sliced garlic and fry until the edges are golden brown and fragrant. Be careful not to burn it, as burnt garlic becomes bitter.
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11
Stir in the diced onions and cook until translucent and slightly browned, then add the tomatoes and Kashmiri chili powder. Cook for 2-3 minutes until the tomatoes soften.
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12
Pour this sizzling tarka mixture directly into the cooked dal in the Instant Pot. It will hiss and release a wonderful aroma.
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13
Stir in the fresh lemon juice and garam masala. Adjust salt if necessary.
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14
Garnish generously with chopped cilantro and serve immediately while the tarka flavors are most potent.
💡 Chef's Tips
Always rinse your lentils thoroughly to remove excess starch, which prevents the dal from becoming gluey. If the dal looks too thick after pressure cooking, stir in a splash of boiling water to reach your desired consistency. For a vegan version, substitute the ghee with virgin coconut oil; it adds a lovely floral note that complements the spices. Don't skip the 'natural release' period; this extra time allows the lentils to fully break down without becoming tough. If you want a smoky 'dhungar' flavor, you can place a hot piece of charcoal in a small bowl inside the pot, drizzle with ghee, and cover for 2 minutes.
🍽️ Serving Suggestions
Serve steaming hot over long-grain Basmati rice or Jeera (cumin) rice. Pair with buttery Garlic Naan or crisp Tandoori Roti for scooping up the creamy lentils. Accompany with a side of Kachumber salad (cucumber, tomato, and onion) for a refreshing crunch. A dollop of Greek yogurt or a side of mango pickle (Achaar) adds a perfect tangy contrast. Enjoy with a cold glass of salty Lassi or a light lager to balance the spices.