Restaurant Style Dal Tadka & Rice

Want restaurant style Dal Takda? Sharing the secret tadka that sets this dal tadka apart from the other yellow dal. Cooked effortlessly in the Instant Pot, plus pot-in-pot rice in under 30 minutes for a complete flavor meal.

For the longest time as a child, I didn't know yellow dal and dal tadka were different. My mom explained the magic of tadka-the sizzling spices that transform simple dal. Now, I use my Instant Pot pot-in-pot method to make this dal, and it's quick, flavorful, and so convenient.

• 1 cup toor / arhar
• 1 cup yellow hulled mung dal
• 1 cup tomatoes diced
• ½ cup onions diced
• 3 tablespoon ghee / oil / butter
• 1 teaspoon asafoetida / hing
• 2 tablespoon ginger garlic green chili paste grated
• 1.5 teaspoon coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon dry mango powder / amchur
• 1 teaspoon dried fenugreek leaves / kasuri methi
• ½ teaspoon turmeric
• ¼ cup fresh cilantro
• 3 cups water

• 1 tablespoon ghee / oil / butter
• ½ teaspoon asafoetida / hing
• 1 teaspoon cumin seeds
• 2 whole dried red chillies
• ½ teaspoon red chilly powder
• ½ tsp turmeric
• ½ teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala

• 2 cups rice
• 3 cups water
• 1 tablespoon ghee