Dhaba Style Tadka Daal – Instant Pot

Dhaba Style Tadka Daal


Main Ingredients

  • 1 tbsp Oil
  • 1 tsp Jeera (Cumin Seeds)
  • 5-7 Kadi Patta (Curry Leaves)
  • cloves Garlic
  • 1/2 Red Onion Chopped
  • 1 Tomato Chopped
  • 1 cup washed Toor Daal (Split Pigeon Pea)
  • 3 cups Water
  • Salt to taste
  • Dhaniya (Cilantro) to garnish (Optional)
  • 1/4 tsp Haldi (Turmeric Powder)
  • 1/2 tsp Dhania (Coriander Powder)
  • 1/2 tsp Mirchi (Red Chili Powder) 


  1. Start you Instant Pot in sauté mode and add the oil until it heats.
  2. Add Jeera and once it splutters add Garlic and Kadi Patta.
  3. After the Garlic turns light brown, add the chopped Red Onion and cook for 2 minutes until the onions are translucent.
  4. Add Tomato and sauté for another minute.
  5. Add spices and sauté for another minute.
  6. Add the washed daal and water.
  7. Switch the Instant Pot setting to Pressure Cook for 6 minutes and Quick Release the pressure.
  8. Garnish with dhaniya (optional) and serve.

**If you like your daal to be on the thicker side, reduce the use 2.5 cups of water instead of 3.**

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Basmati Rice – Instant Pot

Basmati Rice

As I was doing my research before diving into using my Instant Pot, one thing I kept running across over and over again was all the trouble various people were having in cooking rice. 

  • What setting do I use?
  • How long do I cook it?
  • What’s the rice to water ratio?
  • Do I cook it in the inner pot? 
  • Etc. Etc. Etc. 

I decided to try a PiP (Pot in Pot) method that I came across on one of the many Instant Pot groups because I figured if it didn’t turn out right, at least I wouldn’t have to clean the inner pot and start all over again. I could start in the Inner Pot right away as it would be clean. I’m happy to share with you that the ratio, the method, the PiP all worked out great and the rice was perfect! Fluffy, Soft, Separated Grains and just YUMMY! 

Here’s what I did:

  1. Rinse 2 cups rice and put it in the pot you want to use, add 3 cups water.
  2. Add a tbsp of oil to coat rice grains with oil (so it doesn’t stick to the pot).
  3. Pressure Cook on High Pressure for 10 minutes with Natural Pressure Release

**Again, I haven’t tried this yet but I read that you could do the same for 18 minutes and do a Quick Release.** 

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Tofu Stir Fry – Instant Pot

Tofu Stir Fry



  • 3 tablespoons low-sodium Soy Sauce
  • 1 tablespoon Rice Vinegar
  • 2 teaspoons Vegetarian Hoisin Sauce
  • 2 tablespoon Chili Garlic Sauce
  • 1 teaspoon Corn Starch
  • 3 tablespoons water

Main Ingredients

  • 2 cloves garlic, grated or fine chopped
  • 1 cup chopped green beans 
  • 1 onion, cut into quarters
  • 1 cup broccoli florets 
  • 1 small bell pepper, cut in small pieces
  • Tofu (I used store bought fried tofu)


  1. Mix all ingredients listed under sauce and whisk till cornstarch is dissolved – keep aside.
  2. Chop the Vegetables and Tofu – keep aside.
  3. Turn Instant Pot and pick Saute mode, heat level to ‘more‘.
  4. Once the displays says “hot“, add garlic and sauté until it starts to brown a little (make sure it doesn’t burn).
  5. Add onions and sauté until translucent and then add the rest of the vegetables and sauté for another 3-4 minutes.
  6. Add the tofu in the end if you are using the fried tofu otherwise you can add it with the vegetables.
  7. Once the vegetables are about done, mix the sauce and add it to the vegetables in the pot until it coats the vegetables.
  8. Leave it on sauté mode for 1 minute and then turn the Instant Pot off.
  9. Serve with hot white (Basmati or Jasmine) or Brown rice. 

**I haven’t tried this yet but I read somewhere that another way to cook this would be to pressure cook the vegetables and tofu for 1 minute on Pressure Cook, do a Quick Release, and then sauté with the sauce till it all comes together.** 

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