This easy and quick to make vegan yellow lentil dal tadka is super comforting, creamy and flavorful! Ready in 30 minutes, making it a great quick weeknight dinner to have. Both instructions for stovetop and Instant pot included.
This yellow dal tadka is on my weekly meal rotation for a while now! This rich and hearty meal is easy to fix, and is ready in no time. Definitely my kind of recipe after a long day of classes.
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🍲What is dal tadka
When translated directly, "dal" refers to lentils of any sort and "tadka" means tempering. Tempering is a cooking technique involving cooking spices in hot oil or fat in help intensify their flavor. You might also come across the term "blooming spices" which refers to the same thing.
Hence, dal tadka is simply an Indian dish with a base of cooked lentils with tempering containing a mixture of spices poured on top. For the instant pot version, we are going to be tempering the spices first before adding in and cooking the rest of the ingredients.
💚Why you will love this recipe
- Hearty, flavorsome yet healthy - This yellow dal tadka is naturally vegan and gluten-free, and is high in both fiber and protein. Thanks to the various spices used, this stew is packed full of flavor without the need to add tons of extra calories.
- Easy to make and ready in 30 minutes - This simplify version only calls for simple pantry ingredients that is easily accessible. No complicated techniques are used in this recipe, and is beginner-friendly.
- Freezable and meal prep friendly - Make a large batch and you will have ready to go meals for your busy week ahead! They taste even better after sitting and marinating in the fridge. You can also portion leftovers up and freeze them.
- Non-vegan approved - This vegan lentil dal will be thoroughly enjoyed by both vegans and omnivores! Great for feeding a crowd, because who doesn't love an Indian curry night?
🌶What you will need
📓Notes / substitutions
- Lentils - I am using yellow split pigeon lentils (Toor Dal), but feel free to use red split lentils (Masoor Dal) or split mung beans (Moong Dal) in place.
- Chili powder - Use half the amount, or totally omit it if sensitive to heat.
- Oil-free - Tamper cumin and mustard seeds dry without oil in a good non-stick pan, before adding in ¼ cup of water or broth to saute onion and garlic.
🔪How to make
Place lentils in a fine mesh colander and rinse it under running water for 45 seconds to a minute. Set aside.
For Instant pot
Turn the pot to the "saute" mode. Pour in a tablespoon of neutral oil and wait for it to heat up. Add in cumin and mustard seeds. When they start to sizzle, add in onion and garlic. Cook for 3-4 minutes, or until onion is translucent.
Now, stir in tomato and the rest of the spices. Cook for 4-5 minutes, stirring frequently, until tomato have softened. Add rest of the ingredients including the rinse lentils into the pot. Place the lid on, cancel saute and set the pot to cook at high pressure for 10 minutes.
When it is done cooking, release pressure naturally for 15 minutes, before manually releasing the remaining pressure. Give it a stir, taste and add more seasonings, if needed. If the mixture is too thick for your liking, stir in some hot water.
On stovetop
Combine 4 cups of water and rinsed lentils into a medium pot. Bring mixture to a boil, then reduce heat to a gentle simmer. Place the lid on and cook for 30-40 minutes, giving a stir occasionally and remove foam on top to prevent lentils from boiling over.
In a non-stick pan, heat up a tablespoon of neutral oil. When pan is heated, add in cumin seeds and mustard seeds and cook until they start to splatter and sizzle. Add in onion and garlic next and cook until onion turns translucent, about 3-4 minutes.
Stir in tomatoes and the rest of the spices and cook until tomatoes have softened, about 4-5 minutes.
When lentils are done cooking, spoon off excess water on top of the lentils, but not draining off all water. Stir in the tomato spice mixture. Season it with salt and add in more water if dal is too thick for your liking. Serve and enjoy!
✔Helpful tips
- The consistency of this yellow dal tadka will be on the thicker end. If you prefer a thinner version, you can add in about ½-1 cup of hot water at the end until desired consistency is achieved.
- It is highly recommended to use high quality, fresh lentils. The older the lentils are, the longer it takes for the them to cook.
- Make it your own by adjusting the spices to taste. You can even add in other complimentary spices like curry leaves or hing.
- You can use ground cumin and mustard powder in place of the whole ones. You will need ¾ teaspoons of ground cumin and ½ teaspoon of ground mustard.
- To make this yellow dal tadka extra creamy and rich, add up to ½ can of canned coconut milk. For Instant pot version, add it in along with lentils before pressure cooking. As for the stovetop version, you can stir it into the lentils along with the tomato spice mixture.
🍚How to serve
The best way to enjoy this yellow dal tadka is to serve it with some freshly made roti or naan. It is also great with some freshly steamed basmati, white or brown rice. For a lower carb version, you can pair dal with either cauliflower rice or broccoli rice.
I also love pairing it with chickpea pulao!
As for toppings, you can top it off with a spoonful of plant based yogurt of choice and some chopped cilantro or parsley.
❔Commonly asked questions
This vegan yellow dal tadka is only mildly spicy, and is tolerable by most. But if you are really sensitive to heat, add in ½ the amount of chili powder, or omit it completely. You can also use paprika in place.
Leftover yellow dal tadka can be stored in the fridge for 3-4 days. It is also freezable and can be frozen for up to 3 months. Portion it up into storage containers before freezing them.
To reheat from frozen, let dal thaw overnight in the fridge. You can then warm it in the microwave at 30 seconds increments or on stove. You might need to add a splash of water to thin.
Your lentils might be stored for too long. The older the lentils are, the longer it takes for them to cook. If your lentils are too old, they might still stay crunchy even after cooking them for a long period of time.
Your best bet is to throw out that bag of lentils and purchase some new, fresh ones.
🍽More quick vegan dinners
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📖 Recipe
Vegan Yellow Dal Tadka (Instant Pot/Stovetop)
Ingredients
- 1 cup dried yellow lentils *
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 1 medium red onion diced
- 3 cloves garlic minced
- 1 medium tomato diced
- 1 teaspoon chili powder **
- ½ teaspoon ginger powder
- ½ teaspoon ground turmeric
- ½ teaspoon coriander powder
- ¾-1 teaspoon salt or to taste
Instructions
- Place lentils in a fine mesh colander and rinse it under running water for 45 seconds to a minute. Set aside.
FOR INSTANT POT
- Turn the pot to the "saute" mode. Pour in a tablespoon of neutral oil and wait for it to heat up. Add in cumin and mustard seeds. When they start to sizzle, add in onion and garlic. Cook for 3-4 minutes, or until onion is translucent.1 teaspoon cumin seeds, ½ teaspoon mustard seeds, 1 medium red onion, 3 cloves garlic
- Now, stir in tomato, chili powder, ginger powder, ground turmeric and coriander powder. Cook for 4-5 minutes, stirring frequently, until tomato have softened.1 medium tomato, 1 teaspoon chili powder **, ½ teaspoon ginger powder, ½ teaspoon ground turmeric, ½ teaspoon coriander powder
- Add rinse lentils, 3 cups of water and salt into the pot. Place the lid on, cancel saute and set the pot to cook at high pressure for 10 minutes.¾-1 teaspoon salt
- When it is done cooking, release pressure naturally for 15 minutes, before manually releasing the remaining pressure. Give it a stir, taste and add more salt, if needed. If the mixture is too thick for your liking, stir in some hot water.
ON STOVETOP
- Combine 4 cups of water and rinsed lentils into a medium pot. Bring mixture to a boil, then reduce heat to a gentle simmer. Place the lid on and cook for 30-40 minutes, giving a stir occasionally and remove foam on top to prevent lentils from boiling over.1 cup dried yellow lentils *
- In a non-stick pan, heat up a tablespoon of neutral oil. When pan is heated, add in cumin seeds and mustard seeds and cook until they start to splatter and sizzle. Add in onion and garlic next and cook until onion turns translucent, about 3-4 minutes.1 teaspoon cumin seeds, ½ teaspoon mustard seeds, 3 cloves garlic, 1 medium red onion
- Stir in tomatoes, chili powder, ginger powder, ground turmeric and coriander powder and cook until tomatoes have softened, about 4-5 minutes.1 teaspoon chili powder **, ½ teaspoon ginger powder, ½ teaspoon ground turmeric, ½ teaspoon coriander powder
- When lentils are done cooking, spoon off excess water on top of the lentils, but not draining off all water. Stir in the tomato spice mixture. Season it with salt and add in more water if dal is too thick for your liking. Serve and enjoy!
Notes
- The consistency of this yellow dal tadka will be on the thicker end. If you prefer a thinner version, you can add in about ½-1 cup of hot water at the end until desired consistency is achieved.
- It is highly recommended to use high quality, fresh lentils. The older the lentils are, the longer it takes for the them to cook.
- You can use ground cumin and mustard powder in place of the whole ones. You will need ¾ teaspoons of ground cumin and ½ teaspoon of ground mustard.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
NanH
Great recipe. I especially love the way the recipe is written with the ingredients needed in each step listed right below the directions. Soooooo easy to follow! I bought a ton of yellow lentils at Costco so always looking for more recipes for them. 🙂
Norma
I don’t have an Instapot. Can this be made on the stove or in a slow cooker?
meesha
Yes, this can be made on stovetop ! Saute the spices per instruction on a skillet. Then, add in the water, coconut milk and lentils. Bring it to a boil, then lower the heat to a simmer and cook for 15-20 minutes, with the lid on, stirring occasionally. You might need to add more water. Hope this helps !
Chef Dennis
Wow, that looks ah-mazingly delicious!
meesha
Thanks !
Amanda Marie Boyle
So good, one of the few instapot recipes I make over and over.
meesha
Glad you like it !
Mama Maggie's Kitchen
It looks delicious. I wish this Instant Pot Coconut Masoor Dal Tadka is in front of me right now!
meesha
Thanks ! Give it a try it is really good 🙂
Swathi
Dal Thadka looks delicious I llike that you made with coconut milk.
meesha
Thanks a bunch ! Coconut milk makes it really creamy 🙂
Deanna
Such amazing flavours in this dish and so easy to make in the instant pot. Definitely a keeper.
meesha
Thanks !
Emily
I love dal! I am just getting familiar with my insta pot so I am excited to try making dal this way. Thanks!
meesha
Welcome ! Enjoy.
Emily Flint
The flavor combinationsounds amazing and like others, I can't wait to try this in the Instant Pot!
meesha
Yay ! Hope you like it !
Sue
I love that this can be made in the Instant pot!
Angela
It looks so good and so healthy this recipe! I like it I will try it soon
meesha
Yayy ! I am sure you will love it 😁
Alexandra
Love the delicious spices in this dish, and great to make in the IP.
meesha
Thanks for your kind words !
Karen
Very tasty and quick! Just what I needed on a cold winter day thank you!
meesha
I am really glad you like it ! 😃