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instant pot vegan dal makhani

Instant Pot Dal Makhani, Vegan Madras Lentils

Dal makhani is a creamy Indian black lentil dish and this vegan Instant pot version is delicious and easy to make with no soaking time required. Serve this dish alongside rotis or rice. Authentic and delicious!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Indian
Servings 4 bowls
Calories 281 kcal

Ingredients
  

  • 1 cup urad dal black lentils
  • cup kidney beans
  • ½ cup cashew cream I use this recipe
  • 1 tsp cumin seeds
  • 1 tbsp olive oil
  • 15.5 oz diced tomatoes 1 can, pureed
  • 1 onion chopped
  • 1 tsp ginger paste
  • 1 tsp garlic minced
  • ½ tsp turmeric
  • 1 tbsp coriander cumin
  • 1 tsp garam masala
  • 1.5 tsp kashmiri red chili powder sub cayenne (use ¾ tsp or adjust to heat preference)
  • ½ tbsp kasoori methi (fenugreek leaves)
  • 2 cups water
  • ½ tsp salt

Instructions
 

  • Turn on instant pot to saute mode. Add olive oil and allow it to heat up. Then add the cumin seeds and allow them to sizzle (about 30 seconds).
  • Stir in the chopped onion and cook until it starts to become translucent. While that is cooking, puree the tomato can with ginger and garlic. I use an immersion blender, but a food processor also works. You can skip this, but the gravy will be thicker.
  • After the onion is starting to brown and turn translucent, add the tomato puree, turmeric, coriander cumin, kashmiri red chili (or cayenne), salt, kidney beans, lentils, and water. Close the lid to the instant pot. Cancel the saute mode and turn on manual pressure, set the pressure to high and timer to 60 minutes. Close the vent and let it cook.
  • While the food is cooking, make the cashew cream by following this recipe (substitute coconut cream if you don't want to use nuts).
  • Once the 60 minute timer is done, manually release the pressure. Remove the lid and stir in the cream and optional fenugreek leaves. Serve with rotis or rice.

Notes

Make this nut free by substituting coconut cream for the cashew cream.
You can speed up cooking time by soaking the lentils and kidney beans for 6-8 hours prior to cooking. In this case use 30 minute cook time on high pressure.

Nutrition

Calories: 281kcalCarbohydrates: 40gProtein: 15gFat: 7gSaturated Fat: 1gSodium: 338mgPotassium: 393mgFiber: 13gSugar: 7gVitamin A: 155IUVitamin C: 17mgCalcium: 91mgIron: 6mg
Keyword dal makhani, instant pot dal, madras lentils, vegan dal makhani
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