Dal makhani is a traditional Indian dish originating from the Punjab region (in North India). It is a hearty dish made from lentils and kidney beans. Traditionally it is made with butter and cream, but to make this dish vegan these ingredients are substituted with coconut milk and coconut oil.
Incredible Dal Makhani that has been prepared in the Instant Pot gives you sensational flavors in every bite. Hearty lentils, kidney beans, fresh spinach, and spices summon you to eat more and more of this healthy and decadent dish.
Skip the restaurant and make this flavorful Dal Makhani at home instead. You can get even better flavors because cooking it in a pressure cooker allows all the seasonings and spices to marry together, and it speeds up the cooking time for those dry beans & lentils!
I love the flavors and textures of homemade Dal Makhani. The key is to use lots of warm spices and full-fat coconut milk. It will result in a creamy dish that you just can’t beat with anything else. Inspired by pickyeaterblog.com.
Ingredients
Nutrition Facts4 servings
Serving size
- Amount per serving
- Calories376
- % Daily Value *
- Total Fat 13g17%
- Saturated Fat 10g50%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 1202mg53%
- Total Carbohydrate 51g19%
- Dietary Fiber 12g43%
- Total Sugars 8g
- Protein 19g
- Vitamin A 166mcg19%
- Iron 55mg306%
- Potassium 1209mg26%
- Vitamin K 286mcg239%
- Thiamin 55mg4584%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Instructions
Cook the lentils, kidney beans + water in the instant pot (you can also do this in a slow cooker or on the stovetop, the cook time will just be longer). In the Instant Pot, cook on high pressure for 30 minutes, natural release.
Mash some of the lentils + beans using a potato masher. Add in the baby spinach and let the dal simmer on “keep warm” setting while you make the spice mixture.
To make the spice mixture (masala), heat a medium pot over medium heat.
Add coconut oil, onions, garlic ginger paste (or minced garlic/ginger), and cook until the onions are translucent.
Add the crushed tomatoes and cook through – about 5 minutes. Add the spices and salt. Cook about 3 minutes more.
Add in the lentils/kidney beans/spinach mixture into the large pot. Stir to combine and simmer for 20 minutes, uncovered, on medium low heat. Add water if the dal is getting too thick.
Add the coconut milk and let it simmer for another 10 minutes until combined.
Do not use a milk substitute for the coconut milk unless it is full fat. This will affect the way the dish turns out.
Feel free to swap the spinach for kale if you want to try a different leafy green in this recipe.
Garnish with your favorite toppings such as fresh tomato slices or cilantro.
Do not add the coconut milk until the last 10 minutes, or it will not turn out properly in the Instant Pot.
You can make this ahead of time and serve it the next day – the flavors will just blend together even better as it sits overnight in the fridge! Serve with whole wheat naan, sprouted wheat tortillas, brown rice or quinoa.
If you don’t have an Instant Pot, you can cook the lentils & beans in a slow cooker or even on the stovetop — the cook time will just vary as both will take longer than the Instant Pot!
Ingredients
Directions
Cook the lentils, kidney beans + water in the instant pot (you can also do this in a slow cooker or on the stovetop, the cook time will just be longer). In the Instant Pot, cook on high pressure for 30 minutes, natural release.
Mash some of the lentils + beans using a potato masher. Add in the baby spinach and let the dal simmer on “keep warm” setting while you make the spice mixture.
To make the spice mixture (masala), heat a medium pot over medium heat.
Add coconut oil, onions, garlic ginger paste (or minced garlic/ginger), and cook until the onions are translucent.
Add the crushed tomatoes and cook through – about 5 minutes. Add the spices and salt. Cook about 3 minutes more.
Add in the lentils/kidney beans/spinach mixture into the large pot. Stir to combine and simmer for 20 minutes, uncovered, on medium low heat. Add water if the dal is getting too thick.
Add the coconut milk and let it simmer for another 10 minutes until combined.
Do not use a milk substitute for the coconut milk unless it is full fat. This will affect the way the dish turns out.
Feel free to swap the spinach for kale if you want to try a different leafy green in this recipe.
Garnish with your favorite toppings such as fresh tomato slices or cilantro.
Do not add the coconut milk until the last 10 minutes, or it will not turn out properly in the Instant Pot.
You can make this ahead of time and serve it the next day – the flavors will just blend together even better as it sits overnight in the fridge! Serve with whole wheat naan, sprouted wheat tortillas, brown rice or quinoa.
If you don’t have an Instant Pot, you can cook the lentils & beans in a slow cooker or even on the stovetop — the cook time will just vary as both will take longer than the Instant Pot!
