👩‍🍳 What Makes This Vegan Dal Makhani Healthy?

– Fiber and Protein Healthy Fats Vitamins and Minerals


How to make Vegan Dal Makhani Recipe


Cook the lentils, kidney beans + water in the instant pot (you can also do this in a slow cooker or on the stovetop, the cook time will just be longer). In the Instant Pot, cook on high pressure for 30 minutes.


Mash some of the lentils + beans using a potato masher. Add in the baby spinach and let the dal simmer on “keep warm” setting while you make the spice mixture.


To make the spice mixture (masala), heat a medium pot over medium heat. Add the coconut oil, onions, garlic ginger paste and cook until the onions are translucent.


Add the crushed tomatoes and cook through about 5 minutes. Add the spices and salt. Cook about 3 minutes more.


Add in the lentils/kidney beans/spinach mixture into the large pot. Stir to combine and simmer for 20 minutes, uncovered, on medium low heat. Add water if the dal is getting too thick.

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