It’s the Indian comfort food you look for when you need something simple yet flavorful. The traditional recipe is prepared with lots of butter, and my version of this Instant Pot vegan dal makhani is the one you need if you need a plant-based option. I agree to be sent email.
It’s prepared with creamy black lentils, kidney beans, and aromatic spices. Traditionally, this dish needs slow cooking the dal, but with the electric pressure cooker, you can whip up a delicious dal makhani for special occasions in minutes! Moreover, nothing beats the taste of homemade food. So, let’s learn how to make creamy Dal Makhani using an Instant Pot.
Why I Love this
Easy and quick to make unlike most dal recipes. Authentic taste and creamy texture with minimal effort. Perfect for meal prepping. Pairs well with plain rice or roti. Vegan and free from all the preservatives found in store-bought versions.
Ingredients
Whole black lentils (also known as whole urad dal) Red kidney beans (rajma) Spices: Kashmiri red chili powder, coriander powder, cumin powder, and turmeric powder. Whole spices: cumin seeds, cloves and cardamom Onion, garlic, and ginger Tomato paste or tomato puree
Instructions
Pre-soak the black gram lentils and kidney beans overnight or for at least 8 hours. It is made with black lentils (urad dal), kidney beans (rajma), and various aromatic spices. “dal makhani” translates to “buttery lentils,” which refers to the traditional addition of butter or cream to the dish. However, this vegan version made in the Instant Pot is just as delicious without the added dairy. Start by turning on the Instant Pot in sauté mode. Once hot, add coconut oil, followed by cumin seeds, cloves, and cardamom. Add the finely chopped onions, minced garlic, and grated ginger to the pot. Sauté until the onions turn golden brown. Add the Kashmiri red chili powder, coriander powder, cumin powder, and turmeric powder. Stir well. Add the tomato paste (+ two tablespoons of water) or chopped tomatoes and sauté until the raw smell of the tomatoes disappears. Drain the soaked lentils and beans and add them to the Instant Pot. Mix well to ensure everything is well combined. Add four cups water to cover the lentils and beans, close the lid, and set the pot to pressure cook for 35 minutes on high pressure. Once the cooking time is over, allow the pressure to release naturally. Open the lid and mash some lentils and beans to make the dish creamier. Finally, garnish your delicious Instant Pot Dal Makhani with fresh coriander leaves and serve hot with rice or naan. Enjoy your homemade Madras lentils!
Serving suggestions
Serve with basmati rice, jeera rice, white rice, quinoa, garlic naan, or roti. Pair with a side of raita (yogurt-based dip) to balance out the spices in the dish.
Variations
You can use canned kidney beans instead of dried ones. For a non-vegan version, you can add butter or heavy cream at the end for a richer taste. You can use vegan ghee or butter instead of oil for added flavor.
Related Recipes
Hot Madras Curry Powder RecipeRajma Pulao (Instant Pot Kidney Beans Rice)Instant Pot RajmaInstant Pot Lentil CurryEasy Instant Pot Vegan lentil Soup Recipe
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox. Dal Makhani is a creamier and richer dish, while Madras lentils have a thicker consistency with more pronounced spices. Additionally, Madras lentils often contain additional vegetables such as bell peppers or carrots. Both dishes are delicious in their own way and can be enjoyed as part of a wholesome Indian meal. Follow me on social media Facebook, Instagram, and Pinterest.
📖 Recipe
