Low Iodine Instant Pot Dal Makhani
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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
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 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
- 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 butterChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- ⅓ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - ½ tsp garam masala
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
- 1 tbsp unsalted butter, for serving (optional)Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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.
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