12 Rules for Perfect Instant Pot Indian Cooking

9. Make Tadka Separately for Best Aroma

Tadka—hot oil with spices poured over dal—gives a burst of aroma that defines many regional dals. For the brightest tadka, heat ghee or oil in a small pan until it shimmers, add cumin, mustard seeds, dried chilies, and a pinch of hing, fry briefly until seeds pop, and immediately pour it over the finished dal. Doing tadka in a separate pan preserves those volatile aromatics, which can otherwise mute under pressure. Many cooks try tadka inside the pot on sauté mode, but external tadka often delivers a clearer, fresher flavor. If you must do it inside the Instant Pot, use the sauté setting after pressure cooking and watch closely to avoid burning. A quick, hot tadka right before serving can make even a simple dal taste like something your dadi would recognise.