Vegan dal makhani is a great companion recipe for your rotis, naans, rice, and pilafs. It’s made of TONS of classical Indian spices and is full of flavors. A must try recipe if you have an Instant Pot (or a normal pressure cooker).
This is one of the many recipes I’m trying out for my Indian vegan recipes series.
I soaked the beans for 12 hours before I cooked them in my Instant Pot. Also the pressure time was set to 30 minutes in the IP (for that extra soft and creamy dal).
Vegan Dal Makhani
Delicious Vegan Dal Makhani Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 cups
Calories 283 kcal
Ingredients
- Soaking
- 2/3 cup whole black lentils (aka urad dal)
- 1/4 cup kidney beans (aka rajma)
- 2 cups water
- Cooking
- 3 cloves
- 3 cardamom
- 1 cardamom
- 1 bay leaf
- 2 cinnamon sticks
- 1/2 teaspoon salt
- 3 cups water
- Tempering
- 2 tablespoons oil
- 1 onion
- 3 garlic cloves
- 1 inch ginger
- 2 tablespoons water
- 1 cup tomato puree
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon chilli powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon salt
- Garnishing
- coconut cream
- Cilantro
Instructions
- Add whole black dal + kidney beans + water in a large bowl and soak them for 12 hours.
- Drain the dals and transfer them to your Instant Pot (or pressure cooker). Add cloves, cardamoms, big cardamom, cinnamon sticks, bay leaf, salt, and water.
- Secure the lid and seal the valve.
- For Instant Pot, set the timer to 30 minutes on MANUAL at high pressure. For normal pressure cooker, cook over medium heat at 8-9 whistles.
- Once it's done cooking, let the pressure release naturally and open the lid. Make sure the kidney beans are super soft and mushy (if not, cook for 5 more minutes). Transfer the cooked content to a large bowl and wash the Instant Pot (or the pressure cooker).
- Time to make the onion-garlic paste. Add onion + garlic + ginger + 2 tablespoons water to a blender and blend to make a paste. Set aside.
- Set your Instant Pot to SAUTE (or heat your pressure cooker over low-medium heat) and add oil. Once it's hot, add the onion-garlic paste. Stir and saute for 4-5 minutes.
- Add tomato puree, turmeric, chilli powder, cumin powder, coriander powder, and salt. Mix well and cook (with the lid off) for 5 minutes or until most of the liquid evaporates.
- Stir in the dal, add 1 cup water and bring it to a boil. Add coconut cream and freshly chopped cilantro and give it a quick stir.
- That's it. Your vegan dal makhani is now ready. Serve it with rice, roti, naan or pilaf.
Recipe Video
Nutrition Facts
Vegan Dal Makhani
Amount Per Serving (1 cup)
Calories 283 Calories from Fat 77
% Daily Value*
Total Fat 8.5g 13%
Cholesterol 2.1mg 1%
Sodium 513.7mg 21%
Total Carbohydrates 42.2g 14%
Dietary Fiber 9.6g 38%
Sugars 5g
Protein 15.4g 31%
* Percent Daily Values are based on a 2000 calorie diet.
Always wanted to veganise my butter dahl and this was it, thank you for sharing