Instant Pot Vegan Dal Makhani

Step 1

Place the beans in a colander and wash them under running water.

Step 2

Combine the washed beans and 3 c water in a large bowl.

Step 3

Soak this for 4 to 6 hours.

Step 4

You can skip soaking the kidney beans if you are using canned kidney beans.

Step 5

Place the inner pot inside the IP.

Step 6

Switch on the IP and choose Saute mode on normal for 8 mins.

Step 7

Wait for the display to read HOT.

Step 8

When hot, add the oil. After 30 secs, add the cumin seeds and bay leaf.

Step 9

When the cumin seeds begin to crackle, add ginger, garlic and finely chopped onions.

Step 10

Mix and saute for 1.5 mins or until the onions become pink and soft.

Step 11

At this stage, add the crushed Kasuri Methi, spice powders and salt.

Step 12

Mix well. Cook for 20 secs.

Step 13

Immediately, tip in the chopped tomatoes.

Step 14

Mix well and cook for 2 to 3 mins until tomatoes turn mushy.

Step 15

While the tomatoes are cooking, drain the beans completely and wash them once.

Step 16

When the tomatoes have cooked, add the soaked beans, maple syrup and water. Mix well.

Step 17

Press cancel button.

Step 18

Ensure the sealing ring of the Instant Pot lid is in place.

Step 19

Now, close the Instant Pot and turn the valve to sealing.

Step 20

Press the Bean/ Chili Mode.

Step 21

Allow the cooking cycle to complete.

Step 22

When cooking is complete, do a quick pressure release after 5 mins of natural pressure release.

Step 23

That is, wait for 5 mins before releasing pressure manually.

Step 24

Leave the Keep Warm mode on after the cooking is complete to keep track of the time.

Step 25

Make sure to be careful when doing a quick pressure release.

Step 26

Open the lid and mix well using a ladle.

Step 27

Mash the lentils using a potato masher.

Step 28

Now, add 1 c water to the dal and stir to combine.

Step 29

Turn on the Saute mode on Normal for 5 mins and simmer the dal for 5 mins.

Step 30

Towards the end, garnish with finely chopped coriander leaves.

Step 31

Just before serving the Dal Makhani, swirl in the coconut milk on the top and serve hot.