Instant Pot Vegan Dal Makhani (Print-Friendly Version)

Creamy lentils and kidney beans with spices, made simple in the Instant Pot for a rich, plant-based meal.

# What You'll Need:

→ Lentils and Beans

01 - 200 g whole dried black urad dal (black gram beans)
02 - 44 g red kidney beans

→ Dairy-Free Fats

03 - 4 tablespoons vegan butter, divided

→ Aromatics and Spices

04 - 1 teaspoon cumin seeds
05 - 1 red onion, finely chopped
06 - 1 tablespoon minced ginger and garlic
07 - 1 teaspoon Kashmiri chilli powder
08 - 0.25 teaspoon ground turmeric
09 - 1 teaspoon kasuri methi, crushed (dried fenugreek leaves)
10 - 0.33 teaspoon garam masala
11 - Salt, to taste

→ Tomatoes and Creams

12 - 425 g diced tomatoes (canned) or substitute with 3 large fresh tomatoes
13 - 21 g unsweetened coconut cream or cashew cream

→ Garnish

14 - Chopped cilantro or parsley

# How to Make It:

01 - Rinse the black urad dal and red kidney beans thoroughly. Soak in 750 ml water overnight.
02 - The next day, drain the soaking water and set the lentils and beans aside.
03 - Activate sauté mode on the Instant Pot. Melt 3 tablespoons vegan butter until hot, then add cumin seeds, allowing them to sizzle for a few seconds.
04 - Add finely chopped onion and minced ginger and garlic. Sauté for about 4 minutes, stirring, until onions are golden.
05 - Incorporate diced tomatoes, Kashmiri chilli powder, and ground turmeric. Sauté for 5 to 6 minutes until softened.
06 - Add soaked lentils and beans with 590 ml water and salt to taste. Stir well to combine.
07 - Deactivate sauté mode. Seal and cook on manual (high pressure) for 30 minutes. Allow pressure to release naturally.
08 - Extract 60 ml of cooked dal mixture and blend to a smooth puree using an immersion blender or standard blender. Return the puree to the pot.
09 - Set sauté mode to low. Simmer, stirring occasionally, for 15 minutes to thicken and enhance creaminess.
10 - Stir in the remaining 1 tablespoon vegan butter, unsweetened coconut cream, kasuri methi, and garam masala. Adjust seasoning as needed.
11 - Garnish with freshly chopped cilantro or parsley. Serve hot with rice or naan.

# Additional Tips:

01 - Blending a portion of the cooked dal creates a rich, creamy consistency without dairy.
02 - If you skip overnight soaking, soak beans in hot water for 2–3 hours or cook dried beans directly using 830 ml water for 75 minutes.
03 - Kashmiri chilli powder imparts a deep color and mild heat; adjust chilli based on preference.

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