Instant Pot Dal Makhani
As a lover of Indian cuisine, I am telling you that there is nothing as nutritious and comforting as dal, and this Instant Pot dal makhani is all the goodness in a fraction of the time. I use urad dal, kidney beans, and coconut milk for a creamy and protein-packed plant-based meal. This recipe is my quicker solution to traditional dal.
Servings: 4
Calories: 201kcal
Equipment
Ingredients
For The Instant Pot, Slow Cooker, or Pressure Cooker
- 1 cup dry brown lentils (about 2.5 cups cooked)
- ¼ cup dry red kidney beans
- 4 cups water
- 6 oz baby spinach, chopped finely
For The Spice Mixture (Cooked On The Stovetop)
- 1 red onion, diced
- 1 tbsp ginger garlic paste (or 2 tsp minced ginger + 1 tsp minced garlic)
- 1½ cups crushed tomatoes (15oz can)
- 1½ tsp salt (or more to taste)
- 1 tbsp coconut oil
- 1 tsp chili powder
- ½ cup full fat coconut milk
- 1 tsp garam masala
Instructions
- 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, natural release.
- 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 coconut oil, onions, garlic ginger paste (or minced garlic/ginger), 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.
- Add the coconut milk and let it simmer for another 10 minutes until combined.
Notes
- My #1 Secret Tip for this Instant Pot dal makhani recipe is to mash a small portion of the lentils before simmering the dal. This simple step is how I naturally thicken my dish and create the creamy texture.
- Cook beans fully: I always make sure that the lentils and kidney beans are completely tender before moving on to the next step. If they are undercooked, I simmer them in the Instant Pot for a few more minutes.
- Save a pinch of garam masala: Reserve a pinch of garam masala and stir it through the dal just after turning off the heat. This reinvigorates the spices.
- Add the coconut milk late: I stir the coconut milk in during the final simmer, to ensure the sauce stays thick and smooth.
- Rest before serving: I let my dal makhani sit for 2 minutes after cooking and give the flavors a chance to settle, and let the texture thicken a bit more naturally.
- Garnish with herbs: Before serving, I like to sprinkle freshly chopped cilantro over the top for a fresh, zesty flavor. If I want to really capture traditional flavor, I add crushed dried fenugreek leaves.
Nutrition
Calories: 201kcal | Carbohydrates: 32.3g | Protein: 11.9g | Fat: 4.7g | Saturated Fat: 3.6g | Sodium: 942.5mg | Potassium: 156.9mg | Fiber: 14.2g | Sugar: 1.8g