I don’t know about you but I’m feeling a bit of the the post-party bloat from all the holiday parties and gatherings this past year. Honestly, I am always happy to be on the other-side of the holiday season so I can get back to my normal life of working out and eating healthier foods. My normal life usually consists of lots of fresh juices, salads, and curries. Yes curries… I love to make a big pot of Indian kitchari in order to get back to a simpler more balanced way of eating. This recipe is not a kitchari, but is in the same family when it comes to flavors. I have been craving it something fierce. Dal makhani is generally made creamy with lots of butter and cream, but in this recipe, I’m substituting almond milk and vegan butter to add the creaminess and to make it a vegan dish.

If you’re in the mood for a creamy, curried, satisfying stew, this is exactly that! I realized I had never posted this recipe on my website, so here you go! You’re welcome!

This recipe is:

• delicious
• savory
• satisfying
• creamy

Dal Makhani (pressure cooker recipe)

This dal makhani is rich, creamy and loaded with flavor. It’s also quick to make in the pressure cooker.

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Prep Time 15 mins

Cook Time 24 mins

Simmer 15 mins

Total Time 39 mins

Servings 4 servings

Ingredients

  

1x2x3x

• 2 tbsp vegan butter melted (I use Miyokos)
• 1 inch fresh ginger peeled and finely chopped
• 4 cloves garlic chopped
• 1 1/2 tsp salt
• 4 cups water
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 cup dried urad dal (black lentils soaked overnight
• 1 cup dried kidney beans soaked over night

Tarka ingredients (seasoning for dal cooked separately)

• 1 tbsp vegan butter melted
• 1 lg yellow onion chopped
• 1/2 tsp salt
• 1 jalapeno minced (seeds removed)
• 1 tsp each garlic paste and ginger paste optional
• 1 tsp cumin seeds
• 1 tsp coriander seeds crushed
• 4 cardamom pods crushed
• 2 tbsp tomato paste
• 2 tsps garam masala
• 1 cup almond milk unsweetened
• 1 bunch cilantro chopped
• 2 limes quartered (optional)

Instructions

 

• PRESSURE COOKER. Turn your pressure cooker on and set it on sauté mode and set on medium heat. ADD vegan butter and allow to melt about 1 minute. ADD chopped garlic and ginger and let cook until it becomes fragrant about 1-2 minutes. ADD water, salt, turmeric, and chili powder. Lastly, add lentils and kidney beans and give a good stir to incorporate everything. 
• COOK. Change setting on the pressure cooker to the timed pressure-cook setting on high and set for 16 minutes. Close pressure cooker lid and let cook. 
• PEPARE TARKA. Meanwhile in a medium size skillet, warmed on medium-high heat, add vegan butter and let melt. Once melted add cumin seeds, crushed coriander seeds, and crushed cardamon pods stirring every few seconds until the cumin seeds start making a popping noise. ADD onions, 1/2 teaspoon salt and sauté until the onions become lightly browned. ADD jalapeño and sauce another minute. You can also stir in some extra ginger and garlic paste at this time to boost the flavor but it's totally optional. I usually pick out the cardamon pods outer shells at this time making sure that all the black seeds from the inside remain in the recipe. Lastly, add tomato paste and stir until the mixture onion mixture looks red from the paste. Turn off burner and set aside. 
• COMBINE. When the pressure cooker timer goes off don't touch it for an additional 5 minutes. Just let the pressure naturally release. After the five minutes have passed release the remaining pressure. Open lid and give it a good stir. It should look pretty thick. Adding the almond milk will thin it a bit or you can add more water if desired. With the back of a large spoon, mash some of the lentil mixture to add the creaminess. ADD 1 cup almond milk, the tarka mixture and garam masala and stir well. Let simmer in pressure cooker on low heat for another 15 minutes to let the flavors really come together.
• ADJUST. Taste and adjust seasonings. I tend to use very little salt in my recipes and prefer to add more spices. Adjust to your preference. 
• SERVE. Serve in bowls, with chopped cilantro and a lime wedge on top. If desired, serve rice or naan on the side. Leftovers keep well, refrigerated for up to 5 days.

Notes

• You can substitute regular or light coconut milk in place of the almond milk.
• Urad dal can easily be found in Indian grocery stores, but regular black lentils from your bulk section work just fine.

Tried this recipe?Let us know how it was!