If you’re looking for a dal without pressure cooker recipe, give this a try!
This dal recipe is quick and easy to make, and as promised, you won’t have to whip out a pressure cooker to make it.
Dal tadka is a low-effort, high-reward dish that pairs great with rice or roti.
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What is tadka?
Dal tadka is basically made by cooking dal over the stove, and then pouring the tadka over it. Tadka refers to oil infused with the flavors of spices and/or herbs.
To make tadka, all you need to do is heat oil or ghee in a pan before adding spices and herbs. Sauté for 30 seconds or so before pouring over the dal.
Typically, spices and herbs such as mustard seeds, curry leaves, and dried chilies are used for tadka.
This quick and easy technique really elevates the flavor of the dal.
How to make tadka
Here’s how I usually make tadka.
I use a tadka pan, but you can also use a small frying pan for this. Heat the pan over medium-low and add ghee. Once the ghee melts, add mustard seeds.
And your tadka is ready.
How to make dal without pressure cooker?
When it comes to cooking dal, many recipes call for using a pressure cooker. While pressure cookers are a great way to cook things fast, I’m not the biggest fan of this kitchen appliance.
The high pressure whistles tend to freak me out (and my doggo too), so I usually opt to cook dal without pressure cooker instead.
I do this by opting for a relatively quick cooking dal such as masoor dal or red lentils. I soak these lentils for 30 minutes before cooking, then cook them with water and turmeric over the stove for about 20 minutes. That’s it!
I use these cooked lentils to make sambar, add them to vegetable dishes for some added heartiness, or make this simple dal tadka recipe.
People are often feel intimidated to cook dal because they think they have to use a pressure cooker, but that’s not always the case! Just give this recipe a try. You’ll be cooking dal without pressure cooker and enjoying delicious dal tadka in no time!
Ingredients for masoor dal tadka
Here’s what you’ll need to make this masoor dal tadka recipe:
1. Masoor dal (red lentils)
I love using masoor dal because it cooks quickly, so there’s no need to whip out a pressure cooker to cook it. Just soak these lentils for 30 minutes before cooking to soften them and speed up the cook time.
Discard the soaking water and rinse the lentils before cooking.
Asafoetida, or hing, is a must for me when cooking dal. Lentils and beans are notorious for being gassy. Adding asafoetida helps to reduce the gassiness and bloating associated with eating dal.
When cooking dal, I always add turmeric. In addition to giving the dal a beautiful, vibrant yellow color, turmeric also has anti-inflammatory properties and is considered a superfood by many. This is a great way to incorporate this spice powerhouse into your diet.
For tadka, you can use oil, but I prefer using ghee (clarified butter) to enhance the flavor of this dal even further.
For me the holy trinity of ingredients for tadka is definitely mustard seeds, curry leaves, and dried chilies. The ghee infused with the flavor of these spices is flavorful and aromatic. The tadka just takes this simple dal dish to a whole new level of yum.
Making dal without pressure cooker: Step-by-step instructions
Here’s how you make dal tadka without pressure cooker:
1. Soak the dal.
After 30 minutes, drain the water and rinse the dal.
2. Cook the dal for 20 minutes.
In a pot, combine the drained lentils, water, garlic, asafoetida, turmeric, and half the curry leaves. On high heat, bring to a boil. Once the water starts boiling, lower the heat to a simmer and cook uncovered for 20 minutes, stirring occasionally.
3. Gently mash the dal.
After 20 minutes, add salt and mix. Mash the dal gently with the back of a spoon. Cook for 5 more minutes.
4. Prepare the tadka.
Heat ghee in a tadka pan or small frying pan on medium-high before adding the mustard seeds. Fry until the mustard seeds begin to crackle. Add the curry leaves and dried chilies and sauté for 30 seconds before turning off the flame.
5. Pour tadka over the dal.
Pour over the dal and mix well.
6. Finally, garnish and serve.
Garnish with cilantro and serve with rice and your favorite side dishes.
How to serve this simple dal tadka
You can serve this simple dal tadka with rice or roti. Here are some side dishes that go great with this dal:
Other dal recipes
Frequently asked questions
What is dal tadka made of?
Dal tadka is cooked lentils that have tempered spices and herbs or ‘tadka’ poured over them. Typically, tadka is made by tempering spices (e.g. mustard seeds) and herbs (e.g. curry leaves) in oil or ghee before being poured over a dish to elevate its flavor and aroma.
Which spice is put into tadka?
For tadka, the spices and herbs used will vary depending on one’s preference. Some of the common ingredients used in Indian tadka include mustard seeds, cumin, curry leaves, asafoetida, and dried chilies.
Can you cook dal without pressure cooker?
Yes, you can! Opt for a quick cooking dal such as masoor dal or red lentils. Soak the lentils in water for 30 minutes before discarding the water and rinsing the lentils. This helps to soften the lentils and quicken the cook time, eliminating the need to use a pressure cooker.
How to cook lentils without a pressure cooker?
Add ½ cup soaked masoor dal, 2½ cups water, 4 smashed garlic cloves, 1 tsp turmeric, ¼ tsp asafoetida, and a handful of curry leaves to a pot. Bring to a boil over high heat. Reduce the heat and simmer, uncovered, for 20 minutes or until the lentils are tender.
How long does it take to cook dal without cooker?
This depends on the type of dal you’re cooking. For quick cooking dal such as masoor dal, it takes about 15 – 20 minutes to cook on the stove without using a pressure cooker, so long as the dal is soaked in water before cooking.
Is it good to soak dal before cooking?
Soaking lentils improves nutrient absorption in the body. Soaking also helps to remove gas-causing compounds in the dal, which reduces overall gassiness or bloating after eating. Plus, soaking lentils soften them and reduce their cook time.
Dal Tadka Without Pressure Cooker Recipe
- ½ cup mysore dhal (red lentils)
- 2 ½ cups water
- 4 garlic cloves, smashed
- 1 sprig curry leaves
- ¼ tsp asafoetida
- 1 tsp turmeric
- 1 tsp salt
- 2 tsp ghee
- ½ tsp mustard seeds
- 3 dried chilies, halved
- 1 tbsp chopped cilantro
- Soak the red lentils in water. After 30 minutes, drain the water.
- In a pot, combine the drained lentils, water, garlic, asafoetida, turmeric, and half the curry leaves. On high heat, bring to a boil. Once the water starts boiling, lower the heat to a simmer and cook uncovered for 20 minutes, stirring occasionally.
- After 20 minutes, add salt and mix. Mash the dal gently with the back of a spoon. Cook for 5 more minutes.
- Meanwhile, heat ghee in a frying pan on medium-high before adding the mustard seeds. Fry until the mustard seeds begin to crackle. Add the curry leaves and dried chilies and sauté for 30 seconds before turning off the flame.
- Pour over the dal and mix well. Garnish with cilantro and serve with rice and your favorite side dishes.
This dal without pressure cooker recipe certainly takes the pressure off, pun intended!
If you’re craving a hearty, comforting and low effort meal, this is definitely a must-try. Paired with rice or rice, it’s a simple yet satisfying meal that will leave you feeling satisfied.
So next time you want to make dal at home, don’t worry about using a pressure cooker, just follow this dal tadka without pressure cooker recipe!