Hearty Instant Pot Vegan Dal Makhani

This Instant Pot vegan dal makhani comes out thick and packed with flavor, swapping out all animal products for a creamy, dreamy finish. It’s super hands-off, so you can just kick back while things cook. Perfect when you want cozy food with barely any work—awesome for prepping ahead or casual family meals.

I whipped this up for my vegan buddy’s birthday and honestly, everyone loved it—nobody even noticed there wasn’t any dairy. Now my kids beg for it whenever the weather turns chilly and we’re in the mood for comfort food.

Dreamy Ingredients

• Chopped cilantro or parsley: toss these in last for a green pop—pick fresh, lively sprigs and give them a rinse
• Salt: brings out all the flavors, so grab kosher or sea salt if you can
• Garam masala: this spiced mix makes the dish extra warming, use one that smells fresh for the best touch
• Kasuri methi or dried fenugreek leaves: throw in at the end for something kind of earthy and a tiny bit bitter—should be crisp and greenish
• Unsweetened coconut cream or cashew cream: stirs in for that lush, thick texture—just check that it isn’t sweet
• Ground turmeric: adds a yellow color and a gentle earthiness; stick with turmeric that’s fresh and slightly zesty
• Kashmiri chili powder: mostly for looks, not much burn—find a powder that’s really red and bright
• Diced tomatoes: bright and juicy, they add tang—use your ripest or canned if you like
• Minced ginger and garlic: grate them fresh for the best pop of herby aroma
• Red onion: makes the mixture sweet and full—pick shiny bulbs that feel heavy
• Cumin seeds: key for a strong, toasty base—make sure yours smell strong, not weak
• Vegan butter: bumps up that silky finish—go for high-fat versions for extra plushness
• Red kidney beans: just the thing for a touch of color and a fun bite—look for fat, smooth beans
• Whole urad dal: earthy and makes everything thick. The black ones are what you want, shiny and whole

Simple How-To Steps

Toss on the Finishing Touches:

Ladle the steaming dal into big bowls. Sprinkle lots of fresh cilantro or parsley right before you dig in. Grab some fluffy rice or naan for dipping and enjoy!

Let it Simmer and Wrap Up:

Set your Instant Pot to low sauté. Stir often while simmering for about fifteen minutes so nothing burns. Toss in the last spoonful of vegan butter, plus coconut or cashew cream, kasuri methi, and garam masala. Mix well and tweak the salt if you need to.

Blitz a Bit for Extra Smoothness:

When the pressure’s totally down, open the lid. Scoop out about a quarter cup of dal and blend it until it’s silky, then stir this back into the pot. This makes the whole thing a lot creamier.

Cook It All Together Under Pressure:

Dump the drained beans in, add two and a half cups of water and a bit of salt. Stir and hit cancel on sauté. Clamp on the lid, set to high pressure for thirty minutes, and then just let it release on its own once it’s done so everything gets extra creamy.

Add Tomatoes and All the Spices:

Drop in the diced tomatoes, turmeric, and Kashmiri chili powder. Let that bubble for five or six minutes till things get soft and look deep red.

Sauté the Aromatic Stuff:

Kick on sauté mode. Melt three tablespoons vegan butter till it sizzles, then throw in cumin seeds and let them pop. Toss in onions, ginger, and garlic. Keep stirring for about four minutes, until onions are golden and soft.

Prep Beans for Cooking:

Drain off all the soaking water and set your plump beans aside. Getting rid of that water helps cut down on any stomach upset later.

Rinse and Soak Your Beans:

Start by giving whole urad dal and red kidney beans a good rinse, then drop them in three cups water and leave them to soak overnight so they get big and soft.

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Honestly, I just love how a small pinch of kasuri methi changes the whole vibe of this dal. My mom always saved it until the end and now, so do I—it really boosts that final, awesome flavor.

Leftovers and Storage

Pop leftovers in a sealed container and keep them in the fridge up to four days. The dal will firm up as it cools, so splash in a little water when warming it back up. You can freeze it, too—just let it thaw in the fridge overnight, then reheat gently in the microwave or on the stove.

Easy Swaps

Don’t have coconut cream? Try cashew cream or blended silken tofu for a similar texture. If you’re cool with dairy, heavy cream or ghee can step in. No red kidney beans? Just add more urad dal and it’ll be extra smooth. Out of Kashmiri chili powder? Go for regular chili, but only use a little—it might be hotter.

Ways to Eat

This dal’s even better with a blob of vegan butter and a squeeze of fresh lime at the end. It’s classic with hot basmati rice or paratha. Sometimes I toss on thin onion slices or cucumber salad if I want more crunch. For parties, go a little fancy with toasted slivered almonds or a spoonful of vegan yogurt on top.

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Quick Backstory

This comfort food started out in Punjab in northern India, where it was traditionally slow-cooked all night for loads of deep flavor. The Instant Pot makes it way faster, but you still get all that cozy taste. Using coconut or cashew cream keeps things totally vegan and just as good as the old-school style.

Frequently Asked Questions About Recipes

→ How do you get it so creamy without any dairy?

Just blend up a bit of the cooked lentils and beans, stir in coconut or cashew cream, and you’ll end up with that crazy smooth, rich vibe. All dairy-free and totally simple.

→ Is it okay to use a different bean instead of kidney beans?

Red kidney beans are the usual pick for this, but you can swap in small red beans or give pinto beans a shot if that’s what you have.

→ Is this dal super spicy?

Kashmiri chili powder gives more color than heat—so it’s not wild. Want it even milder? Use a gentle chili powder, or tweak to taste.

→ What’s good to have with this dish?

This is amazing with naan or basmati rice, and a handful of fresh cilantro or parsley really wakes up the bowl.

→ Do I gotta soak the beans ahead of time?

Soaking helps everything cook through and turn out nice and tender. In a hurry? Use hot water for a quick soak or just bump up the cook time if you’re starting dry.