Instant Pot Dal Tadka
Allow about 30 minutes for this Indian soup, which makes 6 servings. The main ingredients are yellow lentils, yellow onion and canned diced tomatoes. The cooking is mostly appliance cooking. It is vegan. It is on the lighter side, at about 260 calories and 14 g of protein per serving.
- Total time
- 30 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 260 kcal
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Ingredients
For 6 servings
- 300 gyellow lentils
- 1yellow onion
- 200 gcanned diced tomatoes
- 4 clovesgarlic
- 1 tbspfresh ginger
- 1 tspturmeric
- 1 tspcumin seeds
- 2 tbspghee
- 1 handfulfresh cilantro
Instructions
- Rinse the Yellow lentils thoroughly. Add them to the Instant Pot with the Canned diced tomatoes, Turmeric, and 700ml of water.
- Lock the lid and cook on high pressure for 15 minutes. Allow natural release for 10 minutes. Mash the lentils gently with a spoon.
- Prepare the tadka: heat the Ghee in a small pan over medium heat. Add the Cumin seeds and let them sizzle for 30 seconds.
- Add the minced Garlic cloves, grated Fresh ginger, and diced Yellow onion to the tadka pan. Cook until the onions are golden brown, about 5 minutes.
- Pour the tadka over the cooked dal and stir to combine. Garnish with Fresh cilantro and serve with rice or naan.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 14 g
- Fat
- 8 g
- Carbs
- 36 g
Approximate values for one serving.
About this recipe
- Cuisine: Indian
- Dish type: Soup
- Diet: vegan
- In cookbook: Slow Cooker & Instant Pot
