Smooth and Creamy Vegan Dal Makhani

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Step-by-step instructions!

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Cook the lentils, kidney beans + water in the instant pot. In the Instant Pot, cook on high pressure for 30 minutes, natural release.

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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.

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

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

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Do not use a milk substitute for the coconut milk unless it is full fat. This will affect the way the dish turns out.

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