Instant Pot Dal Makhani
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (19)

Instant Pot Dal Makhani

NUTRITION · PER SERVING60M COOK
CAL 18%·PRO 32%
CARBS 45G51% OF CAL
5G FIBER36G OTHER4G TOTAL SUGAR
FAT 13G34% OF CAL
8G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, aromatic lentil and kidney bean curry made entirely in the Instant Pot without sautéing. This rich Indian main is easy, quick, and full of warm spices.

mainindiancurrybeansgluten freevegetarian
View the full recipe on Dassana's Veg Recipes →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 cup black gram ((whole urad dal with their husks), 210 grams)
  • ¼ cup kidney beans ((rajma), 50 grams)
  • water (as required - for soaking)
  • 1.5 cups chopped tomatoes (- 200 grams or 3 medium-sized, can use 1 cup fresh or canned tomato puree instead)
  • 1.5 teaspoons chopped ginger (or 1.5 inches ginger, chopped)
  • 1.5 teaspoons chopped garlic (or 8 to 9 small to medium garlic cloves, chopped)
  • ½ teaspoon turmeric powder ((ground turmeric))
  • 1 teaspoon kashmiri chilli powder (or ½ teaspoon cayenne pepper or paprika)
  • 1 teaspoon garam masala (or punjabi garam masala - can sub with curry powder instead)
  • 1 teaspoon cumin powder ((ground cumin))
  • ⅓ to ½ cup chopped onions (- finely chopped, or 1 medium-sized, optional)
  • salt (as required)
  • 3 cups water
  • 3 tablespoons white butter (or 2 tablespoons ghee (clarified butter) or oil)
  • ¼ cup light cream (or 2 tablespoons heavy whipping cream - optional)
  • ½ to 1 teaspoon dried fenugreek leaves ((kasuri methi), crushed - optional)
  • 1 to 2 tablespoons coriander leaves (for garnish, optional)
  • 1 teaspoon ginger julienne (for garnish, optional)
PREP
15M
SODIUM
325MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.