Dal Makhani is probably the most popular Indian food in most Indian restaurants and for the right reasons!
It's the Indian comfort food you look for when you need something simple yet flavorful.
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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.
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.
What Is Dal Makhani?
Dal Makhani, also known as Dal Makhni, is a rich and creamy dish from the Punjab region of India.
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.
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
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Pre-soak the black gram lentils and kidney beans overnight or for at least 8 hours.
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!
Top Tips
- Add coconut milk or cashew cream at the end to make the dish richer and creamier.
- If you don't have Kashmiri red chili powder, you can substitute it with paprika or cayenne pepper.
- Leftovers can be stored in an airtight container in the fridge for up to four days or in the freezer for up to three months.
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.
Dal Makhani vs. Madras Lentils
While both dishes use similar ingredients and cooking methods, there are some critical differences between Instant Pot Dal Makhani and Madras lentils.
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.
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.
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📖 Recipe
Instant Pot Vegan Dal Makhani (Madras Lentils)
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 ½ cup black gram - whole
- ⅓ cup red kidney beans
- 4 ½ cup water
- ½ teaspoon cumin seeds
- 3 cloves
- 2 cardamoms
- 1 teaspoon red Kashmir red chili powder
- ½ teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ⅓ teaspoon turmeric powder
- 1 onion - chopped
- 2 garlic cloves - chopped
- 2 teaspoon ginger - grated
- salt to taste
- 3 teaspoon coconut oil - Or olive oil
- 2 tablespoon tomato paste - Or two tomatoes chopped finely
Instructions
- Pre-soak the black gram lentils and kidney beans overnight or for at least 8 hours.
- Start by turning on the Instant Pot on sauté mode.
- Once hot, add coconut oil followed by cumin seeds, cloves, and cardamom.½ teaspoon cumin seeds, 3 teaspoon coconut oil, 3 cloves
- Add the finely chopped onions, minced garlic, and grated ginger to the pot. Sauté until the onions turn golden brown.1 onion, 2 garlic cloves, 2 teaspoon ginger, 2 cardamoms
- Add the Kashmiri red chili powder, coriander powder, cumin powder, and turmeric powder. Stir well.1 teaspoon red Kashmir red chili powder, ½ teaspoon red chili powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, ⅓ teaspoon turmeric powder
- Add the tomato paste (+ two tablespoons of water) or chopped tomatoes and sauté until the raw smell of the tomatoes disappears.2 tablespoon tomato paste, salt to taste
- Drain the soaked lentils and beans and add them to the Instant Pot. Mix well to ensure everything is well combined.1 ½ cup black gram, ⅓ cup red kidney beans
- Add water to cover the lentils and beans, close the lid, and set the pot to pressure cook for 35 minutes on high pressure.4 ½ cup water
- 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!
Notes
- Add coconut milk or cashew cream at the end to make the dish richer and creamier.
- If you don't have Kashmiri red chili powder, you can substitute it with paprika or cayenne pepper.
- Leftovers can be stored in an airtight container in the fridge for up to four days or in the freezer for up to three months.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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