Quick Cooker Dal Tadka

Prep Time 6 minutes
Cook Time 17 minutes
Total Time 23 minutes
Course Dinner, Lunch
Cuisine American, Indian
Servings 6 servings


  • 2 cup yellow split lentils
  • 6 cup water
  • 2 tsp salt
  • 1 tbsp coconut oil
  • 2 medium white onions finely chopped
  • 10 large garlic cloves minced
  • 3 tsp ground coriander seeds
  • 3 tsp ground turmeric
  • 1 tsp Cayenne
  • 3 tomatoes diced
  • 1 canned coconut milk or coconut cream
  • 1/4 cup cilantro leaves chopped


  • Rinse lentils thoroughly with cold water. Place washed lentils, salt, and water in an Instant Pot or Pressure Cooker and set to high for 6 to 8 minutes.
  • When the lentils are thick and cooked, stir in the coconut milk.
  • 15 minutes before serving, heat the coconut oil in a saute pan set to medium and add the onions and garlic. Cook until fragrant.
  • Add the remaining spices and tomatoes and cook for 5-10 minutes or until the sauces is thoroughly combined. Add to the lentil and coconut mixture.
  • Top with cilantro and serve over rice or on it’s own.
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