Instant Pot Vegan Dal Makhani Recipe

If you think you cannot make a good dal makhani if you are a vegan, then you have to try this Instant pot vegan Dal makhani recipe. It is luscious, creamy, delicious just as it would taste if you had added loads of cream and butter into it.

Dal makhani is a traditional punjabi dish made with black urad dal, red kidney beans and a bit of chana dal. Traditionally, they are contain lots of butter (makhan meaning butter) and the beans are slow cooked or cooked overnight, so that the texture of the dal is creamy and melt in your mouth.

This Vegan Dal makhani is just as close. This guilt free dal is vegan, nut free (if you add coconut milk) and so delicious, so you do not have to worry about indulging in it. It is protein packed and very simple to cook in your instant pot. All it needs a little bit of planning and you will have a lipsmacking dal that is so flavourful and comforting.

The creaminess in the dal is achieved by cooking the dal for a some time, mashing some of it and cooking them again along with its own starch. I got this technique from bharatzkitchen who has some lipsmacking restaurant style recipes in his website.

To get the smoky flavor in the dal, you can place a charcoal on top of the dal in a small cup, smoke it and cover the dal with a lid, so that the dal absorbs the smoky flavor. But I do not bother with that as I love this dish as it is.

I love using the instant pot for this recipe, because you do not have to baby sit the pressure cooker, wondering if you missed any whistle or worrying about burnt bottoms. You can also make this recipe without onion or garlic and they still taste really good.

Do give this instant pot vegan dal makhani a try and drop your feedback in the comments. You can also show your love by sharing it on social media with the hashtag #cookingwithpree

4.8 from 5 votes

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Instant pot vegan dal makhani

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

 

Creamy and delicious dal made with black urad dal, red kidney beans, tomato and spices.

Course: Main Course

Cuisine: North Indian

Servings: 4

Author: Preethi Venkatram

Ingredients

• 1/2 cup black uard dal
• 1/4 cup red kidney beans Rajma
• 2 tbsp chana dal
• 11/2 cups finely chopped onions
• 1 cup finely chopped or pureed tomatoes
• 1 tbsp ginger garlic paste
• 1 green chilly slit
• 1/2 tsp cumin
• 1 bay leaf
• 1 tbsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp crushed kasuri methi
• 1 tsp chilly powder add more or less as per your spice levels
• 1 tbsp olive oil or vegan butter
• 1 tbsp coconut cream or any nut milk to add in the end
• 1 tsp maple syrup
• salt to taste

Instructions

Instructions

1. Soak the dals (blac urad dal, red kidney beans and chana dal) overnight in enough water.
2. Rinse and drain the water from the dals.
3. Switch on the saute mode in your IP and add the oil/butter. When it becomes hot, add cumin seeds, bayleaf and let the cumin sizzle.
4. Now add the finely chopped onions and saute until nice and golden brown.
5. Add the ginger garlic paste and saute until the raw smell goes off.
6. Now add the tomato, turmeric powder, chilly powder, green chilly and saute until the water in the tomatoes are cooked and it becomes thick.
7. Now add the coriander powder, some salt and the soaked dals. Add 21/2 cups of water and let it cook in manual high for 25 minutes.
8. When done, let the pressure settle itself or open after 10 minutes and take about a cup of dal and blend it to a smooth paste. You can also use a hand blender and puree some of the dal.
9. Now close the lid of the IP again and pressure cook at manual high for 15 minutes. (If the dal had been too thick at that stage, add 1/2 cup water)
10. Release pressure naturally and add the garam masala, crushed kasuri methi , maple syrup and salt as needed.
11. Serve hot with naan/roti or rice with a drizzle of coconut cream or almond/cashew milk.