Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up of Instant Pot Easy Dal Makhani

Instant Pot Easy Dal Makhani

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Cook Time: 35 Minutes +Rest Time (IP)
  • Total Time: 50 Minutes (+Rest Time)
  • Yield: 4-5 Servings 1x
  • Category: Dinner
  • Method: Instant Pot, Stovetop
  • Cuisine: Indian
  • Diet: Vegan

Description

Hearty, satisfying, and bold, this Instant Pot Easy Dal Makhani is brimming with aromatic Indian spices, protein-packed whole urad dal (whole black lentils), and creamy red kidney beans.


Ingredients

Scale

Base Ingredients:

  • 1 medium red onion, fine dice
  • 1 Tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 1 Tablespoon tomato paste *
  • 1 cup water
  • ¾ cup low-sodium vegetable broth *
  • 1 – [ 14.5 oz. can ] petite diced tomatoes, pureed *
  • 1 cup dry whole black lentils (whole urad dal) *
  • ¼ teaspoon baking soda *

Spice/Herb Ingredients:

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin (+/-)
  • ¾ teaspoon garam masala (+/-) *
  • ¼ teaspoon turmeric (+/-)
  • ½ teaspoon red chile powder (+/-) *
  • 1 bay leaf
  • ½ to 1 ¼ teaspoon sea salt (+/-) *

Other Ingredients:

  • 1 ¼ cups light coconut milk (from can) *
  • 1 – [ 15.5 oz. can ] dark red kidney beans, drained and rinsed

Other Optional Ingredients:

  • Steamed rice
  • Chopped cilantro
  • Flatbread

Instructions

Instant Pot Instructions

  1. Place the Spice/Herb Ingredients (except the bay leaf and sea salt) in a small bowl, mix well, set aside.
  2. Place all the Base Ingredients (except the lentils and baking soda) into the Instant Pot. Stir well to incorporate the tomato paste into the mixture, then add the Herb/Spice Mix, black lentils, and baking soda.  Stir well.  Tuck in the bay leaf.
  3. Set the Instant Pot to Manual Pressure High for 35 minutes. When finished, press Cancel and allow to sit for 15 minutes, then do a Quick Release.  Unplug the Instant Pot.
  4. Once all the pressure is released, carefully remove the lid, add in the sea salt, canned kidney beans and lite coconut milk. Stir well to combine.
  5. Allow to rest for 15 minutes to let the flavors marry.
  6. Discard the bay leaf. Taste test for flavor and add any additional seasonings at this time. Serve with your favorite rice, chopped cilantro, and/or flatbread.

Stove Top Instructions

  1. Rinse and soak the black lentils in 3 to 4 cups of water overnight. Drain the next morning and place the black lentils in a large pot. Cover with water and bring to a rolling boil, immediately reduce the heat and simmer until the lentils are soft, approximately 60 to 70 minutes. Drain the water, set aside.
  2. Place the Spice/Herb Ingredients (except the bay leaf and sea salt) in a small bowl, mix well, set aside.
  3. Place all the red onions in a deep stock pot, sauté until tender, approx. 7 to 9 minutes.  Add a splash of water if needed to prevent burning, then add the garlic, ginger, and tomato paste, sauté for 1 minute.
  4. Then add all the remaining Base Ingredients (reduce the water to ½ cup +/-), Spice/Herb Mix, and bay leaf, stir well to combine, heat to boiling, then immediately lower to a simmer. Add the sea salt, cooked black lentils and kidney beans. Simmer for 30 minutes, monitoring to see if more water is needed.
  5. Add in the lite coconut milk, stir well to combine.
  6. Allow to rest for 15 minutes to let the flavors to marry
  7. Discard the bay leaf. Taste test for flavor and add any additional seasonings at this time. Serve with your favorite rice, chopped cilantro, and/or flatbread.

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings: 4 to 5