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Daal Makhani

A creamy, protein-rich Plant-Based Daal Makhani made with whole black lentils and kidney beans, slow-cooked with aromatic spices - perfectly pairs with warm roti or soft naan.
Print Recipe
Prep Time 8 hours 15 minutes
Cook Time 30 minutes
Total Time 8 hours 45 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • ½ cup whole red kidney beans rajma, soaked in water overnight
  • 1 cup whole black gram urad, soaked overnight, separately
  • 1 ″ pc ginger finely chopped
  • 5-6 cloves garlic finely chopped
  • 1 medium-sized onion finely chopped
  • 2 medium-sized tomatoes pureed
  • 2 tsp chilli powder
  • 2 tsp cumin powder
  • ½ – ¾ tsp garam masala powder
  • A few coriander leaves for the garnish
  • salt to taste

Method
 

  1. In the Instant Pot, sauté onions, ginger and garlic for 5 minutes, using water to deglaze the pan.
  2. Add spices, followed by tomatoes - cook until thick for a few minutes.
  3. Add soaked beans/lentils, salt and 4 cups of water; pressure cook on high for 30 minutes.
  4. Once done, mash slightly & simmer on sauté mode for 2–3 minutes to thicken.
  5. Garnish with coriander and serve hot with brown rice, quinoa or roti or naan.