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!
1.5tspkashmiri red chili powdersub cayenne (use ¾ tsp or adjust to heat preference)
½tbspkasoori methi (fenugreek leaves)
2cupswater
½tspsalt
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.