Instant Pot Vegan Dal Makhani (Madras Lentils)
Learn how to make delicious and creamy dal makhani in an instant pot, perfect for any day of the week. Try this easy recipe now!
Servings: 5
Calories: 240kcal
Equipment
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 tsp cumin seeds, 3 tsp 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 tsp ginger, 2 cardamoms
- Add the Kashmiri red chili powder, coriander powder, cumin powder, and turmeric powder. Stir well.1 tsp red Kashmir red chili powder, ½ tsp red chili powder, 1 tsp coriander powder, ½ tsp cumin powder, ⅓ tsp turmeric powder
- Add the tomato paste (+ two tablespoons of water) or chopped tomatoes and sauté until the raw smell of the tomatoes disappears.2 tbsp 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.
Nutrition
Calories: 240kcal | Carbohydrates: 38g | Protein: 16g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 71mg | Potassium: 182mg | Fiber: 14g | Sugar: 2g | Vitamin A: 166IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 6mg