Last Updated on 2 months by Neha Deshmukh

Instant Pot Toor Dal Recipe – Coconut Milk & Mustard Seed Tadka

Introduction

Okay, let’s be real – sometimes you just need a comforting bowl of dal. This Instant Pot Toor Dal is my go-to when I’m craving something warm, flavorful, and relatively quick. I first made this when I was missing my grandmother’s cooking, and honestly, it’s become a staple in my kitchen ever since! The coconut milk adds a lovely creaminess, and the mustard seed tadka? Pure magic. It’s seriously the easiest way to get a restaurant-quality dal at home.

Why You’ll Love This Recipe

This Instant Pot Toor Dal recipe is a winner for so many reasons! It’s incredibly easy – seriously, dump-and-go kind of easy. The Instant Pot cuts down on cooking time dramatically, so you can have a delicious dal on the table in under 30 minutes. Plus, the combination of coconut milk and the mustard seed tadka creates a flavor profile that’s both comforting and exciting. It’s a guaranteed crowd-pleaser!

Ingredients

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

• 1 cup split pigeon peas (toor dal) or yellow moong dal
• 1 tablespoon coconut oil
• 0.5 teaspoon black mustard seeds
• 30 curry leaves
• 0.5-1 Serrano pepper or green chili
• 1.5 cups water
• 13.5 ounce can full-fat coconut milk (about 400ml)
• 1.5 teaspoons salt
• 0.5 teaspoon ground cumin
• 0.25 teaspoon turmeric

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Split Pigeon Peas (Toor Dal) vs. Yellow Moong Dal

You can use either toor dal or yellow moong dal for this recipe. Toor dal has a slightly nuttier flavor and holds its shape a bit better, while moong dal cooks down a little more and is super gentle on the stomach. Both work beautifully!

Coconut Oil – Choosing the Right Kind

I prefer using refined coconut oil for the tadka because it has a higher smoke point and doesn’t impart a strong coconut flavor. However, unrefined coconut oil works too – it’ll just give the dal a more noticeable coconut aroma.

Mustard Seeds – Black vs. Yellow

Black mustard seeds are traditional for South Indian tadkas like this one. They have a more pungent flavor than yellow mustard seeds. If you can find them, definitely use black!

Curry Leaves – Fresh vs. Dried & Regional Variations

Fresh curry leaves are always best. They have an incredible aroma that dried leaves just can’t replicate. You can find them at Indian grocery stores. If you absolutely must use dried, use about half the amount. Curry leaf usage varies regionally – some families use a ton, others a little less. Adjust to your preference!

Serrano Pepper/Green Chili – Adjusting the Heat

I like a little kick, so I usually use half a Serrano pepper. But feel free to adjust the amount (or even omit it entirely!) depending on your spice tolerance. Green chilies are a milder option.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, activate the ‘Sauté’ mode on your Instant Pot. Add the coconut oil, mustard seeds, curry leaves, and minced chili.
2. Let it sizzle for about 1-2 minutes, until the mustard seeds start to pop and dance around. This is the tadka – the flavor base of the dal!
3. Now, add the rinsed lentils, water, coconut milk, salt, cumin, and turmeric. Give everything a good stir to make sure it’s all combined.
4. Secure the lid on your Instant Pot and set it to pressure cook on high for 10 minutes.
5. Once the cooking time is up, let the pressure release naturally for 10 minutes. Then, carefully release any remaining pressure manually.
6. Gently stir the dal. It will thicken as it cools, so don’t worry if it seems a little thin at first.
7. Serve hot with a drizzle of ghee and a side of fluffy rice. Enjoy!

Expert Tips

• Rinsing the Dal: Always rinse your lentils before cooking to remove any dust or debris.
• Don’t Overcook: Overcooked dal can become mushy. The 10-minute cook time is usually perfect, but adjust based on your Instant Pot and the type of dal you’re using.
• Salt to Taste: Salt is crucial! Start with 1.5 teaspoons and adjust to your liking.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your ghee (if using for serving) is a plant-based alternative.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: Add a pinch of cayenne pepper or a finely chopped chili for extra heat.
• Festival Adaptations (e.g., Makar Sankranti, Pongal): During Makar Sankranti or Pongal, you can add a little bit of grated ginger to the tadka for a festive touch. My aunt always adds a pinch of asafoetida (hing) too!

Serving Suggestions

This dal is amazing on its own with rice, but here are a few ideas to take it to the next level:

• A dollop of plain yogurt or vegan yogurt.
• A side of roti or naan.
• A sprinkle of chopped cilantro.
• A simple cucumber raita.

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

What type of dal is best for this recipe?

Both toor dal and yellow moong dal work well. Toor dal has a nuttier flavor, while moong dal is gentler.

Can I make this dal on the stovetop instead of in an Instant Pot?

Yes! You’ll need to cook it for about 30-40 minutes on the stovetop, or until the lentils are tender.

How can I adjust the consistency of the dal?

If the dal is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

What is a “tadka” and why is it important?

A tadka is a tempering of spices in hot oil, used to infuse flavor into Indian dishes. It’s essential for building a complex and aromatic flavor profile.

Can I use light coconut milk instead of full-fat?

You can, but the dal won’t be as creamy and flavorful. Full-fat coconut milk really makes a difference!