The 60 BEST Vegetarian Indian Recipes: Dal Makhani | The Picky Eater
The 60 BEST Vegetarian Indian Recipes: Dal Makhani
15 mins prepServes 4
This comforting dish is an absolute classic, but the traditional way of cooking it is time-consuming and labor intensive. Here's an easy dal makhani that's flavorful, tastes just like restaurant quality, and is ready in no time!
0 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.
1 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.
2 To make the spice mixture (masala), heat a medium pot over medium heat.
3 Add coconut oil, onions, garlic ginger paste (or minced garlic/ginger), and cook until the onions are translucent.
4 Add the crushed tomatoes and cook through – about 5 minutes. Add the spices and salt. Cook about 3 minutes more.
5 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.
6 Add the coconut milk and let it simmer for another 10 minutes until combined.
