Vegan Dal Makhani is a hearty plant-based alternative of traditional North Indian Style Dal Makhani. It is made with black lentils, kidney beans in an onion tomato gravy base with Indian spices using an Instant Pot or Electric Pressure cooker.
Your favorite Indian restaurant style Dal Makhani made without butter or ghee. We use plant-based cream to add creamy texture and the end result is a healthier Dal Makhani without excess calories.
Traditional North Indian or Punjabi style Dal Makhani is a made with butter or ghee and finished with fresh cream. Served with Naan, Tandoori Roti or Rice, the dish is rich, filling and hearty.
I have made Dal Makhani using Instant Pot. However, included steps for cooking the dish using a stove top pressure cooker. The dish is gluten-free, vegan and soy-free.
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Why you'll love Instant Pot Vegan Dal Makhani
- Faster cooking, Exact same results as traditional method of slow cooking.
- High pressure cooking results in soft and creamy lentils.
- Perfect to serve at Indian Dinner parties as it serves a crowd.
- Meal Planning - Double the recipe, refrigerate or freeze extra portions. Makes an easy weeknight dinner.
About Dal Makhani
Dal Makhani is a popular vegetarian dish from the northern region of India (State of Punjab).
"Dal" refers to Black Gram Lentils (Urad dal) and Kidney Beans and "Makhani" refers to the rich, creamy and buttery sauce or gravy.
It is a popular dish served in Indian restaurants and Dhabas (small food joints on highways across India). The dish is slow-cooked for hours making it rich and creamy.
We tasted best Dal Makhani in Amritsar some 6 years ago. However, we prefer the homestyle version made with less butter, ghee and cream. It uses minimal spices and ingredients.
Ingredients
Whole Black Urad Dal (Vigna Mungo, Urad Bean, Black Gram, Karuppu Ulundhu) and Kidney Beans (Rajma) - Ingredients have to be pre-soaked for 5-6 hours or overnight (best results).
Soaking lentils and beans overnight makes it easy to cook and digest. If you suffer from flatulence after eating beans or dal, consider soaking beans and lentils prior to cooking.
For this recipe, I wouldn't recommend substituting dry kidney beans with canned kidney beans. Adding pre-cooked canned beans frankly doesn't save time,
Always remember to drain the water used for soaking. Use fresh water for cooking.
Onion - Tomato - Ginger Garlic Paste forms the base for the gravy. You can easily make ginger garlic paste at home or use store bought paste.
You can substitute fresh tomato puree with canned tomatoes.
Spices - Turmeric, Red Chilli Powder and Garam Masala. Kashmiri Red Chilli does not add heat but great for color.
Adjust spices according to your taste and preferences.
Cashew Cream - Vegan / plant-based substitute for dairy cream.
Kasuri Methi (Dried Fenugreek Leaves / Dried Methi) - This ingredient is optional. Highly recommended for that restaurant style taste and aroma.
How to make Vegan Dal Makhani
(1) Measure and add whole urad dal (black gram) and Rajma or kidney beans in a bowl. Wash them couple of times, drain and soak with 4 cups of water overnight or for atleast 8 hours.
(2) The next morning, drain the water, rinse the lentils and beans. Keep aside.
(3) Switch on the Instant Pot, Press "SAUTE MODE" and when it displays ON or HOT, add oil, cumin seeds and bay leaf.
(4) Once cumin roasts, add finely chopped onions, ginger garlic paste. Sauté for couple of minutes.
(5) Now add tomato puree (you can use canned diced tomatoes) and sauté well.
(6) Next we add the spices - Turmeric powder, red chilli powder and garam masala. Mix well. Cook this for a couple of minutes.
(7) Now add the soaked and drained lentils + kidney beans.
(8) Add 3 and 1/2 cups of water and salt to taste. CANCEL SAUTE MODE.
(9) Close the INSTANT POT lid. Set the pressure release valve to "SEALING". Pressure cook for 35 minutes on HIGH PRESSURE.
(10) After 35 minutes, you can either do a manual release (move the pressure release valve to VENTING) or allow the pressure to reduce naturally (NPR) for 8 to 10 mins.
(11) Switch on the Sauté Mode and using a potato masher, mash the lentils and beans gently. Mashing helps in thickening the beans.
Note - At first you might feel that the amount of liquid left is too much but as you continue to mash and cook the beans on sauté mode for 3-4 minutes, you will notice the dal thickening.
(12) Switch OFF Sauté Mode. Lightly crush kasuri methi or dry methi leaves between your palms and add to the lentils.
(14) Add cashew cream and mix gently. Do reserve a tablespoon of the cream to drizzle on top before serving.
Instructions for Stove Top Pressure Cooker
Soak the beans overnight, drain and pressure cook with salt with 4 cups of water for 5-6 whistles. Allow the pressure to release naturally. Keep aside.
In a pan, add the oil, cumin seeds, bay leaf and sauté the onions until they are translucent.
Add the tomato puree and cook until there is no raw smell. Add spices (turmeric powder, red chili powder and garam masala). Sauté for 1-2 mins.
Using a potato masher, gently mash the cooked lentils and beans. Note - Don't mash completely. We need some texture.
Add gently mashed lentils and beans to the onion-tomato-spice mix. Season with salt.
Mix, cover and cook on low heat until lentils become thick and creamy.
Next, drizzle cashew cream (reserve some for garnish) and kasuri methi (gently rub between your palms and add). Mix and switch off heat. Serve warm.
What to Serve with Dal Makhani
Rice - Basmati Rice, Jeera Rice (Cumin Rice), Vegetable Pulao, Peas Pulao, Brown Rice or Quinoa.
Indian Breads - Naan Bread, Roti, Chapati, Paratha and Phulkas
Veggie Sides - Bhindi Masala, Aloo Gobi, Paneer Bhurji, Kale Potato Sabzi and Aloo Methi.
Raita - Onion Raita, Okra Raita, Vegetable Raita are some options.
Finish the meal with a refreshing glass of homemade Mango Lassi.
Storage / Leftovers
The measurements shared in the recipe below serves 5 persons. You can double the recipe for a crowd or large family. It tastes even better the next day.
Dal Makhani thickens with time. Adjust consistency by adding some hot water while re-heating on stove top or microwave.
Refrigerate Dal Makhani (after it's completely cool). Stays fresh up to a week. I would recommend storing individual portions in small containers It can be reheated and served.
Store in freezer for couple of months. Freeze in small portions, thaw overnight and re-heat in microwave or stove-top.
Frequently Asked Questions
I would recommend atleast 8 hours of soaking or preferably overnight for beans. They not only help in cooking faster but also aids in easy digestion.
It is quite frankly a rich dish but can be customized easily as per our preferences. You can reduce the amount of cream and butter used making it easy for including it as a staple meal at home.
Dal Makhani is mildly spiced. Spices can be customized according to individual or family's taste and preferences.
The Dish is Gluten free and our Instant Pot version of the recipe is Vegan too.
Skip the ginger garlic paste and the onions from the recipe. You will have to increase the amount of tomatoes for the recipe by a couple and then add a pinch of sugar at the end to balance the sour taste of the tomatoes.
More Instant Pot Dal / Lentil recipes
Toor Dal (Dal Tadka)
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Vegan Dal Makhani Recipe (Instant Pot)
Equipment
- Instant Pot
Ingredients
1 cup is 250ml, 1 tablespoon is 15ml, 1 tsp is 5ml
- ¾ cup Black Urad Dal
- ¼ cup Rajma or Kidney Beans
- 3½ cups Water for cooking the beans
- 3 Onions (finely chopped)
- 1 tbsp Ginger Garlic Paste
- 4 Tomatoes (pureed) read notes below
- 12 Cashew to be soaked in ½ cup of hot water for 15 mins
- 2 ½ tbsp Olive Oil
- 1 tsp Cumin Seeds or Jeera
- 1 Bay Leaf or Tej Patta
- ½ tsp Turmeric
- ½ tsp Kashmiri Red chilli powder
- 1 tsp Garam Masala
- 1 tsp Kasuri Methi
- Salt to taste
Instructions
Prepping the Lentils and Beans
- Measure and add the whole urad dal (black gram) and Rajma or kidney beans in a bowl. Wash them couple of times, drain and soak with 4 cups of water overnight or 8 hours.
- The next morning, drain the water, rinse the lentils and beans. Keep aside.
Making Cashew Cream
- Soak cashews in hot water for 15 to 20 minutes and blitz until smooth and creamy.
Instant Pot Instructions
- Switch on the Instant Pot and Press "SAUTE MODE" and when it displays ON or HOT, add oil, cumin and bay leaf.
- Once cumin roasts, add finely chopped onions, ginger garlic paste. Sauté well for couple of minutes.
- Add tomato puree and mix. Now add the spices - Turmeric, red chilli powder and garam masala. Mix well. Cook this for a 1-2 mins.
- Now add the soaked and drained black gram lentils + kidney beans, 3 and 1/2 cups of water, salt to taste. CANCEL SAUTE MODE.
- Close the INSTANT POT lid. Set the pressure release valve to "SEALING". Pressure cook for 35 minutes at HIGH PRESSURE.
- After 35 minutes, you can either do a manual release (move the pressure release valve to VENTING) or allow the pressure to reduce naturally (NPR) for 8 to 10 mins.
- Switch on the Sauté Mode and using a potato masher, mash the lentils gently. Switch OFF Sauté Mode. Note - Don't mash the lentils completely. Mashing helps in thickening the dal and makes it naturally creamy.
- Crush Kasuri Methi between your palms and sprinkle over the dal. Mix.
- Next, add the cashew cream (reserve a tbsp for serving / garnish). Mix and Serve.
Notes
- The measurements serves 5 persons. You can double the recipe for a crowd or large family.
- Dal Makhani thickens with time. Adjust consistency by adding some hot water while re-heating on stove top or microwave.
- Refrigerate Dal Makhani (after it's completely cool). Stays fresh up to a week. I would recommend storing individual portions in small containers which can be reheated and served.
- Store in freezer for couple of months. Freeze in small portions, thaw overnight and re-heat in microwave or stove-top.
- Soak the beans overnight, drain and pressure cook with salt with 4 cups of water for 5-6 whistles. Allow the pressure to release naturally. Keep aside.
- In a pan, add the oil, cumin seeds, bay leaf and sauté the onions until they are translucent.
- Add the tomato puree and cook until there is no raw smell. Add spices (turmeric powder, red chili powder and garam masala). Sauté for 1-2 mins.
- Using a potato masher, gently mash the cooked lentils and beans. Note - Don't mash completely. We need some texture.
- Add gently mashed lentils and beans to the onion-tomato-spice mix. Season with salt.
- Mix, cover and cook on low heat until lentils become thick and creamy.
- Next, drizzle cashew cream (reserve some for garnish) and kasuri methi (gently rub between your palms and add). Mix and switch off heat. Serve warm.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan