The aroma of vegan dal makhani brings back so many childhood memories for me. It is creamy, hearty and bursting with rich flavors from Indian spices. It’s traditionally cooked for several hours for special occasions and loaded with cream and butter, but this faster and much healthier version has no dairy whatsoever and is 100% plant-based.
Wash and rinse black urad dal in cold water, repeat this process about 2-3 times.
In a bowl, cover the dal with a few inches of cold water and soak for about 8 hours or overnight.
Drain the water and add the dal to the instant pot. Add 4 cups of fresh water and cook on the bean setting for 45 minutes.
In the meantime, mix garlic ginger paste, tomato puree, makhni powder, garam masala, and salt in a small bowl.
Once the dal is cooked and pressure naturally releases, add the spices and tomato mixture to the instant pot.
Adjust the settings to the slow cooker setting, cover with the lid, and cook the dal for an additional 4-6 hours, stirring regularly to avoid the dal from sticking to the bottom of the pot. If more water is needed, add boiled water to the Instant Pot to adjust consistency.
Serve with naan and/or plain rice, garnish with cilantro.
Wash and rinse urad dal in cold water, repeat this process about 2-3 times.
In a bowl, cover the dal with a few inches of cold water and soak for about 8 hours or overnight.
Drain the water and transfer the dal to a medium saucepan, cover with 4 cups of water, and bring to a boil. Keep an eye on the pot as you might have to skim off the foam that rises to the surface once it starts to boil.
Add garlic ginger paste, tomato puree, makhni powder, garam masala, and salt to the pan.
Over medium heat, boil uncovered for about 10 minutes, then reduce the heat to maintain a simmer. At this point, add the lid on the pot and let simmer for about 4-6 hours, stirring regularly. Add freshly boiled water as needed to adjust consistency.
Serve with naan and/or plain rice, garnish with cilantro.
Washing and soaking the dal is an important step you don’t want to miss. It guarantees any debris to come to the surface and it helps with the tenderness of the dal during the cooking process as well. Soaking allows the complex sugars that can make beans hard to digest, break down, and make them easier to digest.
When using the instant pot, let the pressure release naturally.
I like using store-bought tomato puree because I really like the smooth texture it adds to this dish, but you can also use fresh or canned tomatoes as well.
Giving the dal time to simmer and stirring occasionally are really the secret steps to getting tasty creamy dal makhana, the patience will pay off.
If you want to add some heat, feel free to throw in diced green chilies.
Leftovers (which taste even better), feel free to store in the refrigerator for up to 4 days in a sealed container or in the freezer for up to 3 months. If it’s a bit thick when reheating just add a couple tablespoons of boiled water for your desired consistency.