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.
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.