Go Back

Instant Pot Vegan Dal Makhani

Savor the rich and creamy goodness of Dal Makhani, a classic North Indian dish featuring black lentils, kidney beans, and aromatic spices. Slow-cooked to perfection, this indulgent lentil curry is a delightful blend of flavors, boasting a velvety texture that pairs wonderfully with steamed rice or naan. Elevate your dining experience with the comforting allure of this beloved dish, capturing the essence of traditional Indian cuisine in every spoonful.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Soaking time : overnight or at least 8 hours 8 hours
Course Main Course
Cuisine Indian
Servings 8 People
Calories 440 kcal

Equipment

  • 1 Instant Pot
  • One Set of measuring cups
  • Measuring spoons
  • Cutting Boards and Knives

Ingredients
  

Main Ingredients

  • 1 cup Urad dal Split or whole ( Black Gram) Make sure the skin is on
  • 1/2 cup Red Kidney Beans Rajma
  • 3 tablespoon Olive Oil or coconut oil
  • 1 tablespoon Ginger minced
  • 1 tablespoon Garlic minced
  • 1 Onion medium
  • ¼ cup Tomato sauce or 2 fresh tomatoes chopped
  • 3 cups Water for cooking
  • ¼ cup coconut milk

Spices

  • 1 teaspoon chili pepper , Kashmiri mirch, or Paprika
  • ½ teaspoon Turmeric
  • 1/2 teaspoon Garam Masala
  • 1/2 teaspoon Coriander powder
  • ½ teaspoon fennel powder
  • 1 teaspoon Salt adjust to taste

Whole Spices

  • 1 teaspoon Cumin seeds Jeera
  • 2 inch cinnamon stick
  • 2 whole bay leaves
  • 1 brown cardamom crushed
  • 4 whole cloves crushed
  • 2 whole dry chilies (optional)

For Garnish ( optional)

  • Chopped Cilantro
  • Coconut milk
  • Fried Onions optional

Instructions
 

  • Begin by rinsing and soaking the lentils and beans in water for overnight.
  • Switch on the Instant Pot to sauté mode and let it heat up. Add oil. When oil is hot add whole spices. Once the cumin seeds start changing color, toss in the onions, ginger, and garlic, sautéing the mix for 3 to 4 minutes.
  • Add the tomatoes( or tomato sauce) and spices, give it a good stir, and allow it to sauté for an additional 2 minutes.
  • Drain the water from the soaked lentils and beans, and add beans to the instant pot. Pour in 3 cups water and stir till well mixed.
  • Press cancel, secure the lid with the vent in sealing position, and switch the pressure cooker setting to pressure cook mode for 30 minutes.
  • Once the pressure cooker beeps, allow for a natural pressure release
  • Remove the lid and stir. Add coconut milk. Stir again.
  • Set the instant pot to cook. keep stirring till coconut milk is well mixed in.
  • If you like, carefully take out bay leaves, and whole cardamom. I leave all whole spices in because I believe they keep imparting their flavour to the dish even after the cooking process is done.
  • Give the dal a good stir. If necessary, add water to achieve your preferred consistency. Mash some beans with the back of a spoon for a creamier consistency.
  • Top it with a generous garnish of cilantro and any coconut milk or vegan cream of your choice.

Video

Notes

 1. Tailor the spice levels to your taste. Whether you like it mild or with a kick, adjust the red chili powder or green chilies accordingly. Make it just right for you!
2. You can use real cream instead of coconut cream if you are not vegan. 
 3. Elevate the flavors with whole spices like cumin seeds and cloves. Toasting them in oil adds depth, creating a fragrant symphony that makes your Dal Makhani stand out.
 4. Sprinkle fresh mint if you prefer it over fresh cilantro just before serving to add a burst of freshness. It not only looks appealing but perfectly complements the rich and robust taste of your Dal Makhani.
Keyword beans, dal, legumes