Instant Pot Dal Recipe – Red Lentil & Dill Tadka with Hing

Last Updated on 2 months by Neha Deshmukh

Instant Pot Dal Recipe – Red Lentil & Dill Tadka with Hing

Hey everyone! If you’re anything like me, a comforting bowl of dal is a total lifesaver, especially on busy weeknights. This Instant Pot dal recipe is a game-changer – it’s quick, flavorful, and honestly, tastes like it’s been simmering all day. I first made this when I was craving something warm and nourishing, and it’s become a regular in my kitchen ever since. The dill and hing (asafetida) really take it to another level! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Instant Pot dal isn’t just convenient; it’s bursting with flavor. The tadka (tempering) is the star, infusing the lentils with a beautiful aroma and taste. Plus, the Instant Pot makes it incredibly easy – no more babysitting a pot on the stove! It’s perfect for a quick lunch, a cozy dinner, or even meal prepping for the week. Seriously, you’ll love how easy and delicious this is.

Ingredients

Here’s what you’ll need to make this amazing dal:

• 1 tablespoon ghee or oil
• ½ teaspoon mustard seeds
• ½ teaspoon hing (asafetida)
• ½ teaspoon turmeric powder
• 2 green chillies, slit lengthwise
• 10 curry leaves
• 10 garlic cloves, minced
• 1 cup split red lentils/masoor daal or mung daal (approx. 170g)
• 2 cups chopped dill leaves (packed)
• 1 teaspoon salt
• 3 cups water (720ml)
• 2 tablespoons gram flour (besan) (approx. 15g)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this dal extra special:

• Hing (Asafetida): Don’t skip this! It adds a unique savory depth that’s hard to replicate. It has a pungent smell in its raw form, but it mellows out beautifully when cooked. You can find it at most Indian grocery stores, or online.
• Lentils – Masoor Daal vs. Mung Daal: I love using masoor daal (red lentils) because they cook quickly and break down nicely, creating a creamy texture. But you can absolutely use mung daal (yellow lentils) – they’ll take a little longer to cook, maybe an extra minute or two in the pressure cooker.
• Dill (Shepu): Fresh dill is key here. It adds a bright, herbaceous flavor that complements the lentils perfectly. My grandmother always said dill aids digestion, so it’s a win-win! If you absolutely can’t find fresh dill, you can use about 1 tablespoon of dried dill, but the flavor won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get this dal going!

1. Start the Tadka: Set your Instant Pot to the ‘Sauté’ mode. Add the ghee or oil, and once it’s hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
2. Bloom the Aromatics: Add the hing, turmeric, green chillies, garlic, and curry leaves to the pot. Cook for about a minute, stirring constantly, until fragrant. This is where the magic happens! Reserve about half of this tempering in a small bowl – we’ll use it later.
3. Combine & Pressure Cook: Add the lentils, dill, salt, and water to the Instant Pot. Give everything a good stir to deglaze the bottom of the pot (this prevents sticking!).
4. Pressure Cook Time: Secure the lid and set the Instant Pot to ‘Pressure Cook’ on high for 4 minutes. Then, let it naturally release pressure for 5 minutes.
5. Mash & Thicken: After the natural release, quick-release any remaining pressure. Now, using an immersion blender or a regular spoon, gently mash the lentils to your desired consistency. I like mine slightly chunky!
6. Final Tadka & Simmer: Switch the Instant Pot back to ‘Sauté’ mode. Mix the gram flour (besan) with a little water to form a smooth paste, and stir it into the lentils. Add the remaining reserved tempering. Simmer for a few minutes, stirring constantly, until the dal thickens to your liking.

Expert Tips

• Don’t Overcook: Lentils can get mushy easily. Keep a close eye on the cooking time, especially if using mung daal.
• Adjust Water: If you prefer a thinner dal, add a little more water. For a thicker dal, simmer for a longer time.
• Taste & Adjust: Don’t be afraid to taste and adjust the salt and spices as needed. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with any vegetable oil.
• Spice Level Adjustment: Add more or fewer green chillies depending on your preference. You could also add a pinch of red chilli powder.
• Regional Variations: My friend’s mom, who’s from South India, adds a squeeze of lemon juice and a pinch of asafoetida to her tadka. For a North Indian twist, you can add a small piece of ginger along with the garlic.

Serving Suggestions

This dal is incredibly versatile! Serve it hot with:

• Steaming rice
• Warm paratha or roti
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers? Yes, please! This dal keeps well in the refrigerator for up to 3 days. Store it in an airtight container. You can also freeze it for up to a month. Just reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• Is this dal suitable for a weeknight meal? Absolutely! That’s the whole point – it’s quick and easy to make.
• Can I make this dal ahead of time? Yes, you can! It actually tastes even better the next day.
• What is Hing and where can I find it? Hing (asafetida) is a resin with a pungent smell used for flavouring. You can find it at Indian grocery stores or online.
• Can I use a different type of lentil? Yes, you can use mung daal, but adjust the cooking time accordingly.
• How do I adjust the consistency of the dal? Add more water for a thinner consistency, or simmer for longer to thicken it.