Instant Pot Dal Makhani
This Instant Pot dal makhani has the most smooth and creamy texture without using any dairy products! This vegan dal features hearty lentils, kidney beans, fresh spinach, and warm spices for a healthy, decadent dish that’s super satisfying and family-friendly. It's also naturally gluten-free and dairy-free too!
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
- Do not use a milk substitute for the coconut milk unless it is full fat. This will affect the way the dish turns out.
- Feel free to swap the spinach for kale if you want to try a different leafy green in this recipe.
- Garnish with your favorite toppings such as fresh tomato slices or cilantro.
- Do not add the coconut milk until the last 10 minutes, or it will not turn out properly in the Instant Pot.
- You can make this ahead of time and serve it the next day - the flavors will just blend together even better as it sits overnight in the fridge!
- Serve with whole wheat naan, sprouted wheat tortillas, brown rice or quinoa.
- If you don't have an Instant Pot, you can cook the lentils & beans in a slow cooker or even on the stovetop -- the cook time will just vary as both will take longer than the Instant Pot!
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