Instant Pot Vegan Dal Makhani

Instant Pot Vegan Dal Makhani is a creamy, deeply flavorful lentil dish that uses plant-based ingredients for all the richness of classic dal makhani, but with no dairy. It is perfect for family dinners or meal prep and lets you enjoy a comfort-food favorite with very little hands-on time.

I made this for a vegan friend’s birthday dinner and no one missed the dairy. My whole family kept going back for seconds and I now make it every time we crave a little warmth and comfort.

Ingredients

• Whole urad dal: black gram beans lend earthiness and a deep, creamy base to the dish. Choose beans that are shiny and whole for best results
• Red kidney beans: provide color and contrasting texture. Pick plump beans without wrinkles
• Vegan butter: brings richness and that signature silky finish. The higher the fat content the better
• Cumin seeds: add deep savory flavor at the base. Smell for freshness and avoid any dull, faded seeds
• Red onion: enhances the body and sweetness of the dal. Pick firm onions with glossy skin
• Minced ginger and garlic: make the base aromatic and savory. Use freshly grated ginger and garlic for the brightest flavors
• Diced tomatoes: give tang and body. Either canned or ripe, fresh tomatoes will work but make sure they are juicy
• Kashmiri chili powder: brings a beautiful deep color without much heat. Look for the fine, fresh red variety
• Ground turmeric: gives a golden hue and earthy note. Go for turmeric that smells fresh and slightly citrusy
• Unsweetened coconut cream or cashew cream: creates a creamy, lush texture. Check for unsweetened and stir before using
• Kasuri methi or dried fenugreek leaves: provide unique aromatic and slightly bitter notes. Should be greenish and crisp
• Garam masala: finishes the dish with warmth. Use a spice blend that is fresh and aromatic
• Salt: to bring all the flavors together. Use sea salt or kosher salt for clean flavor
• Chopped cilantro or parsley: adds a fresh finish. Select perky, bright leaves and wash well before chopping

Step-by-Step Instructions

Rinse and Soak Beans:

Measure out whole urad dal and red kidney beans. Rinse them well under cool water, then soak in three cups water overnight until both beans are plump and hydrated

Prep the Beans:

The next day, drain and set the soaked beans aside. Discard the soaking water as it can be tough to digest

Sauté Aromatics:

Turn on the sauté mode on the Instant Pot and melt three tablespoons of vegan butter until bubbly. Add cumin seeds and let them sizzle to release their oils and flavor followed by the chopped onions, ginger, and garlic. Sauté gently for four minutes until onions are soft and starting to turn golden brown

Add Tomatoes and Spices:

Add the diced tomatoes, Kashmiri chili powder, and turmeric. Stir, and let them cook for five to six minutes. The tomatoes should break down and the spices will turn the mixture aromatic and deeply colored

Pressure Cook the Dal:

Add the soaked beans to the pot along with two and a half cups water and salt. Mix well. Cancel the sauté mode and secure the lid. Set the Instant Pot to pressure cook on high for thirty minutes and let the pressure naturally release for the creamiest texture

Blend for Creaminess:

Open the lid once pressure has dropped. Take about a quarter cup of the dal and puree it either with an immersion blender in the pot or in a separate blender. Return this to the pot to help thicken and cream the dal

Slow Simmer and Finish:

Turn on sauté mode at a low setting. Simmer the dal for fifteen minutes, stirring often to prevent sticking at the bottom. Add the last tablespoon of vegan butter, coconut or cashew cream, crushed kasuri methi, and garam masala. Stir to combine and adjust seasonings to taste

Garnish and Serve:

Serve the hot dal in bowls and garnish with plenty of chopped cilantro or parsley for color and freshness. This dal goes perfectly with steamed rice or warm naan

Save

My favorite part of this recipe is the way kasuri methi transforms the dal with just a pinch. I remember my mom showing me how much difference it makes if you add it at the very end—now I never forget that final sprinkle.

Storage tips

Store extra dal in an airtight container in the fridge for up to four days. It thickens as it cools so you may want to add a splash of water when reheating. Dal makhani can also be frozen for up to two months—thaw overnight in the fridge and reheat gently on the stove or in the microwave.

Ingredient substitutions

No coconut cream Use cashew cream or a little blended silken tofu for the same richness. If you eat dairy, regular heavy cream or ghee will work just fine. Feel free to swap red kidney beans for more urad dal if you want a smoother texture. If you do not have Kashmiri chili powder, use regular chili powder, but start with less as some varieties are spicier.

Serving suggestions

Dal makhani loves a dollop of extra vegan butter and a squeeze of lime right before serving. I like to serve it with hot basmati rice or a flaky paratha. Add sliced onions or a side of cucumber salad to round out the meal. For special occasions, sprinkle with toasted slivered almonds or vegan yogurt.

Save

A little history

Dal makhani originally comes from Punjab in northern India and was traditionally slow-cooked overnight for ultimate depth of flavor. This Instant Pot version speeds things up without compromising on taste. The use of coconut or cashew cream keeps it vegan but just as satisfying.

Common Recipe Questions

→ What makes this dal makhani creamy without dairy?

Blending a portion of the cooked lentils and beans, then adding coconut or cashew cream, creates a naturally creamy texture and rich finish without relying on dairy ingredients.

→ Can I substitute other beans for kidney beans?

Red kidney beans provide traditional texture and flavor, but you can try small red beans or even pinto beans for slight variations.

→ How spicy is this dish?

Kashmiri chili powder gives vibrant color and gentle heat. If you prefer less spice, use mild chili powder, or adjust to personal taste.

→ What can I serve alongside dal makhani?

This dish pairs wonderfully with steamed basmati rice, roti, or naan. Fresh chopped cilantro or parsley makes a great garnish.

→ Do I need to soak the beans overnight?

Soaking ensures even cooking and a tender result. If short on time, use hot water to speed up the process or increase cooking time for unsoaked beans.