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Instant Pot Dal Makhani

Lentils are one of my favorite ways to add protein to plant based meals and these are so flavorful. Dal Makhani is the perfect side or main dish!
Prep Time: 10 minutes
Cook Time: 1 hour
Makes: 6 servings

Ingredients

  • 2 tablespoons neutral oil
  • 1 tablespoon cumin seeds
  • 1 tablespoon fenugreek seeds
  • 1/2 yellow onion diced
  • 4 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 1 serrano minced
  • 3 tablespoons tomato paste
  • 2 teaspoons curry powder
  • 1 tablespoon Indian chili powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 2 teaspoons garam masala
  • 2 bay leaves
  • 1 1/2 cups urad dal
  • 1 cup dried red kidney beans
  • 6 cups water
  • 1 tablespoon kosher salt
  • 1/4 cup heavy cream optional
  • Chopped cilantro for serving

Instructions

  • Turn your instant pot to the sauté function on low. Add the oil to the pot and the cumin seeds and fenugreek seeds. Cook for 1 minute, stirring frequently, until the seeds are fragrant.
  • Add the onion, garlic, ginger and serrano and cook until softened, stirring regularly to prevent the spices from burning. Add the garam masala, curry powder, chili powder, cinnamon, and cloves, and cook for 1 minute. Then, add the tomato paste and cook for 1 minute. Add the lentils, red beans, water, and the salt.
  • Lock the lid in place and change to the 'multigrain' function and set the timer for 45 minutes on high.  Allow for a natural pressure release, remove the lid, stir and season to taste with salt and pepper. Drizzle the lentils with heavy cream and top with chopped cilantro before serving.