Instant Pot Chicken Dal Tadka

Yield 2 servings Time estimate 45 minutes Author Ben

Striving to make the best dal of all time.

ingredient amount procedure
Masoor dal 1 cup
Rinse and soak lentils
Ghee 1 tbs
Onion, diced 1 small
Ginger garlic paste 1 tsp
Chicken thighs, cubed 1/2 to 1 lb
Coriander 2 tsp
Ground cumin 1/4 tsp
Kosher salt 1/2 tsp
Pepper 1/4 tsp
Melt ghee Saute onion until starting to brown Saute paste, chicken, and spices until browned
Soaked dal, drained
Chicken broth 2 cups
Fire roasted tomatoes 7 oz
Thai chiles, deveined and diced 2
Kasuri methi 1 tbs
Turmeric 1/2 tsp
Smoked paprika 1/2 tsp
Kosher salt 1/2 tsp
Cook dal HIGH pressure 6 minutes, release 10
Ghee 2 tbs
Mustard seeds 1 tsp
Cumin seeds 2 tsp
Hing small pinch
Arbol chiles, cut open and deveined 3
Curry leaves 15
Garlic cloves, smashed 2
Smoked paprika 1/4 tsp
Cook tadka
Garam masala 1/2 tsp
Spinach half bunch
Stir garam masala and spinach into dal
Lime 1/2
Cilantro, chopped
Garnish the dal
  1. Thoroughly rinse the lentils in a medium bowl. Soak in fresh water for 15 to 30 minutes.
  2. Set an Instant Pot to saute, add the ghee to the pot.
  3. Once the ghee has melted, add the onions to the pot and cook until starting to brown.
  4. Mix in the ginger garlic paste. Add the chicken, coriander, cumin, salt and pepper, and saute until the chicken is browned, but not cooked through.
  5. Add the lentils, broth, tomatoes, Thai chiles, kasuri methi, turmeric, paprika, and salt to the pot. Cook on HIGH pressure for 6 minutes. Allow the pressure to release naturally for 10 minutes, and then manually release the remaining pressure.
  6. While the dal cooks, make the tadka. Add ghee to a small pan over medium heat. The ghee is hot enough when a mustard seed added to it sizzles. Once this is the case, add the cumin seeds, hing, arbol chiles, curry leaves, garlic cloves, and paprika. Cook for 2 minutes, stirring regularly, and then shut off the heat.
  7. Once the pressure is released from the Instant Pot, stir in garam masala and spinach.
  8. Serve the dal tadka in individual bowls topped with the tadka, lime juice, and cilantro.
Note:

Rinsing the lentils reduces foam, improves digestion, and reduces cooking time.

Note:

Measurements are approximate and most ingredients are optional. If omitting the chicken, reduce the salt and increase the cooking time and amount of water.

Note:

Ideally use adult spinach, but you may substitute with baby spinach, mustard greens, or chard.