vegan dal makhani instant pot (Printer-Friendly Layout)

Instant Pot magic gives you super creamy lentils and beans cooked with spices for a bold, rich plant-based meal.

# Ingredients You'll Need:

→ Lentils and Beans

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

→ Dairy-Free Fats

03 - Split 4 tablespoons vegan butter, saving one for the end

→ Aromatics and Spices

04 - Pinch of salt, tweak as you like
05 - 0.33 teaspoon garam masala
06 - 1 teaspoon kasuri methi, crushed (that’s just dried fenugreek leaves)
07 - 0.25 teaspoon ground turmeric
08 - 1 teaspoon Kashmiri chilli powder
09 - 1 tablespoon minced ginger and garlic
10 - 1 red onion, chopped up fine
11 - 1 teaspoon cumin seeds

→ Tomatoes and Creams

12 - 21 g unsweetened coconut cream or a thick cashew cream
13 - 425 g canned diced tomatoes or swap in 3 ripe large tomatoes

→ Garnish

14 - A little chopped cilantro or parsley to sprinkle on top

# Step-by-Step Instructions:

01 - Give the black urad dal and red kidney beans a rinse, then soak them in 750 ml water overnight to get them plump.
02 - In the morning, pour off the water. Keep the lentils and beans aside for later.
03 - Turn your Instant Pot to sauté, toss in 3 tablespoons of vegan butter, and once that’s bubbling, throw in the cumin seeds. Wait till they pop a bit.
04 - Next comes the onion with your ginger and garlic. Stir and cook around 4 minutes—the onions should start to brown a bit.
05 - Pop in diced tomatoes, turmeric, and Kashmiri chilli powder. Stir and let that cook for 5 to 6 minutes until the tomatoes break down.
06 - Mix in those soaked beans and lentils with 590 ml water and some salt. Give it a good stir to mix things up.
07 - Switch off sauté. Lock the Instant Pot lid and cook on manual (high) for 30 minutes. Once done, don’t touch the steam vent—let it release on its own.
08 - Scoop out 60 ml of the cooked dal and run it through a blender or stick blender till totally smooth, then dump it back in the pot.
09 - Set sauté on low. Let things bubble gently for about 15 minutes, stirring here and there so it gets thicker and creamy.
10 - Throw in the last bit of vegan butter, coconut cream, crushed kasuri methi, and garam masala. Taste it and see if it needs extra salt.
11 - Spoon it out in bowls, top with parsley or cilantro, and enjoy it warm with naan or rice.

# Extra Tips and Tricks:

01 - Blending a little bit of the cooked dal makes it super creamy, even though there’s no milk or cream in it.
02 - Forgot to soak beans overnight? Just use boiling water and soak for 2–3 hours, or skip soaking, but add 830 ml water and cook 75 minutes.
03 - Kashmiri chilli powder isn’t super hot but gives everything a rich color. Add more or less if you want it spicier or milder.

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