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–+ servings
instant pot vegan dal makhani served in a black ladled bowl placed on an antique plate. Lemon wedges and onions with cumin rice by the side.
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5 from 2 votes

Instant Pot Vegan Dal Makhani

Creamy delicious black gram and kidney beans cooked with whole and ground spices in the Instant Pot
Prep Time6 hours
Cook Time43 minutes
Pressure release time5 minutes
Course: Main Course, Mains
Cuisine: North Indian, Punjabi
Servings: 6

Equipment

  • Instant Pot 6 qt

Ingredients

Beans

  • 1 c Whole black Urad dal Black gram
  • 1/4 c Kidney beans Rajma

For Dal Makhani

  • 1.5 tbsp Neutral vegetabble oil
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 4 cloves garlic very finely chopped
  • 2 tsp finely chopped ginger
  • 3/4 c finely chopped onions
  • 1/2 c finely chopped tomatoes
  • 1 tsp paprika Red chili powder
  • 1 tsp Smoked paprika
  • 1/2 tsp crushed kasuri methi
  • 1.5 tsp Salt or to taste
  • 1/2 tsp turmeric
  • 1 tsp ground coriander Dhania powder
  • 1 tsp Garam Masala
  • 1 tbsp Maple syrup Use 1.5 tsp brown sugar as a substitute
  • 2+1 c water 1 c water to be added to the dal after it is cooked.

To serve

  • 2 tbsp finely chopped coriander leaves
  • 1 tbsp coconut milk

Instructions

Soaking the beans

  • Place the beans in a colander and wash them under running water.
  • Combine the washed beans and 3 c water in a large bowl.
  • Soak this for 4 to 6 hours.
  • You can skip soaking the kidney beans if you are using canned kidney beans.

Making Dal Makani

  • Place the inner pot inside the IP.
  • Switch on the IP and choose Saute mode on normal for 8 mins.
  • Wait for the display to read HOT.
  • When hot, add the oil. After 30 secs, add the cumin seeds and bay leaf.
  • When the cumin seeds begin to crackle, add ginger, garlic and finely chopped onions.
  • Mix and saute for 1.5 mins or until the onions become pink and soft.
  • At this stage, add the crushed Kasuri Methi, spice powders and salt.
  • Mix well. Cook for 20 secs.
  • Immediately, tip in the chopped tomatoes.
  • Mix well and cook for 2 to 3 mins until tomatoes turn mushy.
  • While the tomatoes are cooking, drain the beans completely and wash them once.
  • When the tomatoes have cooked, add the soaked beans, maple syrup and water. Mix well.
    instant pot vegan dal makhani stepwise

Instant Pot Cooking Mode and Timing

  • Press cancel button.
  • Ensure the sealing ring of the Instant Pot lid is in place.
  • Now, close the Instant Pot and turn the valve to sealing.
  • Press the Bean/ Chili Mode.
  • Allow the cooking cycle to complete.

Pressure Release

  • When cooking is complete, do a quick pressure release after 5 mins of natural pressure release.
  • That is, wait for 5 mins before releasing pressure manually.
  • Leave the Keep Warm mode on after the cooking is complete to keep track of the time.
  • Make sure to be careful when doing a quick pressure release.

Simmering

  • Open the lid and mix well using a ladle.
  • Mash the lentils using a potato masher.
  • Now, add 1 c water to the dal and stir to combine.
  • Turn on the Saute mode on Normal for 5 mins and simmer the dal for 5 mins.
  • Towards the end, garnish with finely chopped coriander leaves.
    instant pot vegan dal makhani stepwise

Serving

  • Just before serving the Dal Makhani, swirl in the coconut milk on the top and serve hot.
    instant pot vegan dal makhani served in a black ladled bowl placed on an antique plate. Lemon wedges and onions with cumin rice by the side.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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