Instant Pot Dal Makhani
Serves 415 mins prep60 mins cook
As a lover of Indian cuisine, I am telling you that there is nothing as nutritious and comforting as dal, and this Instant Pot dal makhani is all the goodness in a fraction of the time. I use urad dal, kidney beans, and coconut milk for a creamy and protein-packed plant-based meal. This recipe is my quicker solution to traditional dal.
0 servings
What you need
cup dried brown lentils, (about 2.5 cups cooked)
cup water
oz baby spinach
tbsp ginger garlic paste, (or 2 tsp minced ginger + 1 tsp minced garlic)
cup Crushed Tomatoes, (15oz can)
tsp salt, (or more to taste)
tbsp coconut oil
tsp chili powder
tsp garam masala
Instructions
0 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. 1 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. 2 To make the spice mixture (masala), heat a medium pot over medium heat. 3 Add coconut oil, onions, garlic ginger paste (or minced garlic/ginger), and cook until the onions are translucent. 4 Add the crushed tomatoes and cook through - about 5 minutes. Add the spices and salt. Cook about 3 minutes more. 5 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. 6 Add the coconut milk and let it simmer for another 10 minutes until combined.View original recipe
