The aroma of dal makhani brings back so many childhood memories for me. It’s traditionally cooked over 3-4 hours for special occasions and loaded with cream and butter, but this is a faster and healthier version with no dairy whatsoever
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Allergens: Tree Nuts
- Servings: 6
- 1/2 cup whole moong lentils (raw)
- 1/3 cup black gram lentils (raw)
- 1/4 cup kidney beans (raw)
- 1/2 cup cashews
- 2 tablespoons vegan butter or coconut oil
- 1 tablespoon cumin seeds
- 1 tablespoon ginger (minced)
- 1 tablespoon garlic (minced)
- 1 onion (diced)
- 2 tomatoes (diced)
- 3 cups water
- 1 tablespoon dal makhani masala
- 1/2 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon salt
- Plant-based milk (for garnish)
- Cilantro (for garnish)
In large bowl, mix lentils and kidney beans with 5 cups of water, then let soak for 4 hours or overnight.
Soak cashews in hot water for 20 minutes then blend to make cashew paste.
Start Instant Pot on sauté mode and let heat.
Add vegan butter or coconut oil and cumin seeds.
When cumin seeds start to splatter, add onions, ginger, and garlic and sauté for about 2 minutes.
Add tomatoes, cashew paste, and spices, then stir and sauté for another 2 minutes.
Drain water from soaked lentils and beans then add them to pot.
Add water and mix all ingredients.
Press cancel and close lid with vent in sealing position. Change pot setting to “Bean/chili”, which will set timer to 30 minutes of high-pressure cooking.
When pot beeps, do natural pressure release and open lid once pressure is released.
Stir well and add water to get desired consistency.
Stir in plant-based milk and garnish with cilantro.
Serve with Vegan Naan or rice.