Instant Pot Dal Bukhara
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy black lentil curry made in the Instant Pot with aromatic spices, tomato, and vegan butter. Rich and satisfying, this dump-and-done method produces traditional flavors easily.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup whole urad
- 2 1/2 cups water
- 1/4 teaspoon turmeric
- 1/2 teaspoon cumin seeds crushed ((preferably toasted) )
- 1 inch ginger minced
- 1 teaspoon smoked paprika (or Kashmiri chili powder )
- 1 teaspoon garam masala (use less or more to preference )
- 1/8 teaspoon asafoetida or hing (see recipe notes for substitutes)
- 1/2 teaspoon dried fenugreek leaves (kasoori methi )
- 1/4 teaspoon salt
- 1/4 cup tomato puree
- 3/4 cup tomato puree(canned) (or unseasoned tomato sauce/passata. )
- 1/2 teaspoon salt
- 1/2 teaspoon dried fenugreek leaves
- 1 tablespoon vegan butter
- 1/4-1/2 teaspoon smoked paprika ((see notes for other smoky options) )
- 1/4 cup non-dairy cream such as cashew cream or non dairy yogurt (use coconut cream or coconut yogurt for Nutfree. )
At a glance
PER SERVING · TIME 550M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 364mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 538mg
- Calcium
- 60mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 364MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.