Dahl Makhani – or as I like to call it, the queen bee of lentil curries. If you aren’t already familiar with this black lentil masterpiece, then get ready to fall in love. THIS is the fall foodie love affair you’ve been waiting for.
This Instant Pot Dahl Makhani Recipe is all about wholesome ingredients and full-on flavour. And the best part? It’s incredibly easy to make!
Ingredients
Don’t be intimidated by the longer ingredients list guys, most of it is spices, and I guarantee you’ll already have a lot of the ingredients already waiting in your cupboard. Having the mix of spices is what really sets this black lentil dal aside from the rest.
The thing I love about this easy vegan dal recipe is it takes some pretty humble ingredients and turns it into a total flavour experience. Black lentils for bite, coconut milk for creaminess, tomato for sweet richness, and all those wonderful aromatic spices for warmth and depth of flavour… that’s pretty much it! Told you this recipe was easy!
Feel Good Food
If you’re a fan of rich, creamy, and oh-so-satisfying dishes, you’re in for a treat. But here’s the twist – this isn’t your typical guilty pleasure. This Dal Makhani recipe is super healthy and packed with delicious whole food ingredients.
The star of the show? Black lentils, loaded with plant-based protein, fibre, and all the good stuff! Coupled with anti-inflammatory spices like turmeric, and gut loving healthy fats from the coconut milk, this recipe is a powerhouse of goodness.
Quick Version – Instant pot Dal Makhani
Usually with a dahl makhani, the slow simmering process is where the magic happens. But it’s 2023 and life can get pretty crazy, so I created this recipe using my Instant pot, so you can have that same rich flavour impact in a fraction of the time.
This vegan Dahl recipe is just so perfect for a lazy weekend or a cozy weeknight dinner. Just wash and soak your lentils the night before and you’re all set. It’s a low effort meal that tastes like you’ve spent all day cooking it. Easy and delicious, thats how we roll guys.
A dish that ticks all the boxes. It’s healthy, packed with nutritious goodness, bursting with flavour, and ridiculously easy to make. Whether you’re cooking for yourself, your family, or just want to impress your friends, this recipe is a total winner.
Serve with some dollops of coconut yog, freshly chopped coriander, and some soft warm naan breads for a proper show stopping dinner. Enjoy x
Dal Makhani
INGREDIENTS
- 1.5 cups urad dal (black lentils)
- 2 tbsp neutral oil (light olive oil or grapeseed)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 green cardamon
- 1 black cardamon
- 1/2 tsp cumin powder
- 2 tsp smoked paprika (or regular if you prefer)
- 3/4 tsp ground turmeric
- 2 tbsp garam masala
- 1/2 - 1 tsp chilli powder, to taste
- 2 bay leaves
- 3/4 - 1 tsp salt, to taste
- 1 tsp cracked black pepper
- 1 tin (400g) chopped tomatoes
- 1 tbsp tomato puree
- 1 tin (400ml) coconut milk
- 2 tsp tamari soy sauce
- 4 cups vegetable stock
TARKA
- 1 - 2 tbsp light olive oil
- 2 cloves garlic
- 1 inch ginger, cut into thin matchsticks
- 1 fresh red chilli, sliced
TO SERVE
- 2 tbsp fresh coriander, minced
- 1/4 cup coconut yoghurt
- Sprinkle of dried crushed fenugreek leaves (optional but great!)
Method
- Add the black lentils to a pot and wash and drain 2 - 3 times. Place back in the pot and leave to soak for 4 hours in boiled water. Drain
- Add 2 tbsp of oil to your instant pot. Select sauce and allow to warm up. Add the cumin seeds for 30 sec then the onion and cook for 2 - 3 mins until translucent. Add the garlic, ginger, bay and spices, salt and pepper and sauté for 1 minute.
- Add the tomatoes, tomato puree, coconut milk and soy sauce and cook for 5 mins.
- Add the soaked drained lentils to your instant pot with 4 cups of stock and pressure cook on high for 30 minutes.
Tarka
- Add the oil to a pan (or you can do in the instant pot on sauce mode first before making the Dahl). Once hot add the garlic, ginger and chilli and cook on a low heat for about 2 mins till crisp. Set aside. If not vegan, using ghee here is delicious.
- Top Dal Makhani with tarka, fresh coriander, coconut yoghurt, optional fenugreek leaves and serve with optional rice or naan.
Nutrition (per serving)
