Daal Makhani is Indian comfort food loved by all. It’s a flavorful mixture of lentils and herbs simmered together. A perfect recipe for InstantPot, since most of the cooking is handsfree. This Glutenfree , Vegan Dal Makhani is loaded with plant protein and super creamy, rustic and delicious.
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Every region has it’s peculiar specialty dishes. New Orleans has Red beans and Rice, Northern part of India has Daal Makhani. Dal Makhani is made with combination of whole black urad dal ( Black Gram Matpe Beans) and red kidney beans. A tangy tomato based sauce and earthy spices make this recipe very delectable. Simple home-made food at it’s best !
It always amazes me to see how same ingredients take on whole different taste once you change the spices !! In literally translation, Daal Makhani means lentils /beans with cream sauce. But in this recipe , I am not using any cream. When cooked well, the Daal will give more than enough rich creamy texture. Why over douse it with unnecessary extra cream , not to mention high calories?
As long as you add good spices and let it absorb them well while cooking, it will be delectable !!In my house, I am always trying to keep Indian food interesting for my kids and Indo American hubby . Their palates prefer milder yet flavorful food. My Indian food loving friends are often looking for authentic, easy-to-make Indian recipes. Less complicated, low calorie but filling and healthy are the buzzwords that I like to hear when meal planning.
Though we are not 100% gluten free and vegan, if a tasty dishes can be prepared without extra ingredients, we are always open to tweak them. Healthy food has to be comforting and sustainable. Simple , traditional recipes offer you that option. You will love this easy to make Daal Makhani and it’s rich delicious taste.
If you are looking to spice things up around your dinner time , don’t forget to follow us on Pinterest and like our FACEBOOK page. We love creating delicious , plant based recipes from around the world. We will love you to be part of our group enjoying and recreating these delicious recipes !!
Using Instant Pot, you will have the Dal Makhani done in breeze. Trust me, restaurant style entrée without much of hard work and with better quality ingredients. What’s not to love about it?
The Lentil / Daal Mix :
1 cup whole black urad dal ( Black Gram Matpe Beans) Soaked in water overnight.
1/2 cup red kidney beans , soaked in water overnight
* in case you forget to soak the lentils, don’t worry. InstantPot will still cook it tender and mushy . Just add more time and water while cooking.
To make Makhani sauce :
2 cups tomato puree
1 cup water
1 tsp Cumin Seeds
1 tsp cinnamon powder
1 tsp cardamom seeds crushed
1 tsp each- grated ginger and garlic
½ teaspoon heaped chili powder
1 tablespoon raw sugar
1 teaspoon salt, adjust per taste
1 tablespoon dried fenugreek leaves ( called Kasuri Methi ) This dry herb brings out the unique flavor to many Indian entrees.
Soak the black urad dal and red kidney beans in cold water overnight. Drain, rinse and set aside. Soaked beans and lentils more than double in size. They absorb the flavors better and cooking time is reduced. ( As mentioned earlier, if you are cooking un-soaked beans, please increase the water in cooking by another cup )
InstantPot Daal Makhani
Daal Makhani is Indian comfort food loved by all. It’s a flavorful mixture of lentils and herbs simmered together. A perfect InstantPot recipe of just a dump and go. This Glutenfree , Vegan Daal Makhani is loaded with plant protein and super creamy and delicious.
The Lentil / Daal Mix :
- 1 cup whole black urad dal Black Gram Matpe Beans Soaked in water overnight.
- 1/2 cup red kidney beans soaked in water overnight
To make Makhani sauce :
- 1 tablespoon cooking oil traditionally butter or ghee is used. If you are not vegan you can use it
- 1 tsp Cumin Seeds
- 2 cups tomato puree
- 1 cup water
- 1 tsp cinnamon powder
- 1 tsp cardamom seeds crushed
- 1 tsp each grated ginger and garlic
- ½ teaspoon heaped chili powder
- 1 tablespoon raw sugar
- 1 teaspoon salt adjust per taste
- 1 tablespoon dried fenugreek leaves called Kasuri Methi This dry herb brings out the unique flavor to many Indian entrees.
Soak the black urad daal and red kidney beans in cold water overnight. Drain, rinse and set aside. Soaked beans and lentils more than double in size. They easier absorb the flavors and cooking time is reduced.
Press the sauté button on the Instant Pot, once heated, add the oil or butter and allow it to heat up for a minute. Add the cumin seeds and once they start to brown, add all the ingredients listed under Makhani sauce. Stir well and let it cook for 2-3 minutes while stirring. Cancel Sauté. Your quick Makhani sauce is ready.
Add the lentils and beans to the pot with Makhani sauce , add 1 cup of water and mix well. Close the lid, place the valve on sealing and press the Bean setting. Takes about 23 minutes at high pressure once InstantPot comes to pressure. Once it’s done cooking and beeps, let it NPR ( natural pressure release) Mash the beans slightly with a spoon to get the thicker consistency.
Stir well. Crush some dried fenugreek leaves in your pinch and mix well. garnish with cilantro and dried fenugreek leaves if desired. Serve with rice of your choice, any choice roti , quinoa or couscous. You can just eat bowlful like a chili with variety of toppings also.
Hope you like making this delicious, comforting Dal Makhani recipe. Our blog features several such delicious and healthy , easy to prepare dinner ideas. We like to spice things up at dinner table by bringing in different cuisines and flavors from around the world. Be sure to check these amazing variety of recipes.
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