Instant Pot Vegan Dal Makhani
This vegan version is loaded with flavor and doesn't miss out on any of the buttery goodness of traditional dal makhani.
Servings: 6
Equipment
Ingredients
- 1 cup (200 g) whole dried black whole urad dal black gram beans
- ¼ cup (44 g) red kidney beans
- 4 tablespoons vegan butter divided
- 1 teaspoon cumin seeds
- 1 red onion finely chopped
- 1 tablespoon minced ginger and garlic
- 15 ounce (425 g) can diced tomatoes or substitute with 3 big tomatoes
- 1 teaspoon Kashmiri chilly powder
- ¼ teaspoon ground turmeric
- ¼ cup (21 g) unsweetened coconut cream or cashew cream
- 1 teaspoon kasuri methi crushed (dried fenugreek leaves)
- ⅓ teaspoon garam masala
- Salt to taste
- Chopped cilantro or parsley for garnish
Instructions
- Rinse and soak the lentils (black urad dal and the kidney beans) in 3 cups water overnight.1 cup whole dried black whole urad dal black gram beans, ¼ cup red kidney beans
- The next day, drain the water and set the beans aside.
- Switch on the sauté mode in your Instant Pot and add 3 tablespoons vegan butter.3 tablespoons vegan butter
- When the butter becomes hot, add the cumin seeds and let it sizzle.1 teaspoon cumin seeds
- Now add the onions, minced ginger and garlic and sauté for about 4 minutes until the onions start turning golden.1 red onion finely chopped, 1 tablespoon minced ginger and garlic
- Now add the tomatoes, Kashmiri chilly powder, turmeric powder and sauté for another 5 to 6 minutes.15 ounce can diced tomatoes, 1 teaspoon Kashmiri chilly powder, ¼ teaspoon ground turmeric
- When done add the soaked beans, 2 ½ cups water and salt to taste.
- Switch off the saute mode and cook on manual mode/ pressure cook mode (High) for 30 minutes.
- When done, let the pressure release naturally.
- Now take ¼ cup of the dal and grind/ blend it to a puree. You can also use a hand blender to blend some of the dal.
- Now switch on the saute mode in low heat setting and let it cook for 15 minutes. Stir once in a while so it does not stick to the bottom.
- Add the remaining vegan butter, coconut cream, crushed kasuri methi, garam masala and mix. Season to taste.¼ cup unsweetened coconut cream or cashew cream, 1 teaspoon kasuri methi crushed, ⅓ teaspoon garam masala, Salt, 1 tablespoons vegan butter
- Serve hot garnished with chopped cilantro with a side of rice / naan.Chopped cilantro or parsley for garnish
Notes
If you do not want a vegan version, simply substitute vegan butter with normal butter/ ghee and add cream instead of coconut cream.
Blending some dal and cooking it again makes the dal creamy. Since we do not add any cream or butter in the recipe, doing this will give you a consistency that’s close to the original version.
Kashmiri chilly powder gives the dal it’s dark orange/ red color. It is not very spicy. If you are using other chilly powders instead, make sure you adjust it according to your spice levels.
If you were not able to soak the beans overnight, you can soak them hot water for 2 to 3 hours and proceed with the recipe or add the dry beans directly and cook it in 3 1/2 cups water for 75 minutes instead.
Nutrition
Serving: 1 serving | Calories: 220 kcal | Carbohydrates: 24 g | Protein: 10 g | Fat: 10 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Sodium: 166 mg | Potassium: 238 mg | Fiber: 9 g | Sugar: 3 g
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