Vegan Dal Makhani Recipe (Instant Pot)
Vegan Dal Makhani - North Indian Style Creamy Lentils made without dairy cream or butter. An easy plant based vegetarian curry made with whole black urad dal or black gram lentils and Kidney beans (rajma) in an Instant Pot. Serve with Basmati Rice or naan bread.
Servings 5 people
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
Ingredients and Substitutes
Whole Black Urad Dal also know as (Vigna Mungo, Urad Bean, Black Gram, Karuppu Ulundhu). Kidney Beans is referred to as Rajma.
Tomato Puree - Tomatoes are roughly chopped and blitzed until smooth (without adding water). You can add finely chopped tomatoes OR use a 14.5 oz can of diced tomatoes.
Spices - I have used Kashmiri Red Chilli Powder which can be substituted with Paprika. Kashmiri Red Chilli does not add heat but great for color.
Storage / Leftovers
- 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.