This Instant Pot dal makhani has the most smooth and creamy texture without using any dairy products! This vegan dal features hearty lentils, kidney beans, fresh spinach, and warm spices for a healthy, decadent dish that’s super satisfying and family-friendly. It's also naturally gluten-free and dairy-free too! Source: pickyeaterblog
Easy/Medium to prepare
undefined min prep
adjustable below
per serving
MilkIntroduce one at a time.
Add the coconut milk and let it simmer for another 10 minutes until combined.
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.
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.
To make the spice mixture (masala), heat a medium pot over medium heat.
Add coconut oil, onions, garlic ginger paste (or minced garlic/ginger), and cook until the onions are translucent.
Add the crushed tomatoes and cook through – about 5 minutes. Add the spices and salt. Cook about 3 minutes more.
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.
Per serving, calculated from USDA data for the ingredients above.
Good source of Vitamin K
General associations for these ingredients, not claims about this recipe.
Estimated · 4 servings per recipe
Amount per serving
Calories
49
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.