Fructose Free Instant Pot Dal Makhani
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 cup whole black lentils (urad dal), soaked overnight and drained
- ¼ cup dark red kidney beans, soaked overnight and drained
- 2 tbsp unsalted butter
- 1 tbsp neutral oil
- 1 medium yellow onion, finely diced
- 1 tbsp fresh ginger, finely grated
- 4 cloves garlic, minced
- 1 tsp cumin seeds
- 1 can (14 oz) crushed tomatoes
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid crushed tomatoes, please tap it and change its rating to Red.
- 1 tsp kashmiri red chili powder
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp garam masala
- 1 tsp salt, plus more to taste
- 2 cups water
For finishing
- 2 tbsp unsalted butter
- ⅓ cup heavy cream
- ½ tsp garam masala
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
- 1 tbsp unsalted butter, for serving (optional)
Instructions
- 1
Soak the black lentils and kidney beans in separate bowls of cold water for at least 8 hours or overnight. Drain and rinse both through a fine-mesh strainer before using.
- 2
Set the Instant Pot to Sauté (Normal). Add 2 tbsp butter and the oil and heat until the butter is melted and foaming subsides. Add the cumin seeds and cook, stirring, until they sizzle and darken slightly, about 30 seconds — watch closely, as they can scorch quickly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!