One Pot Vegan Dal Makhani – Instant Pot, Oil Free

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

ONE pot Vegan Dal Makhani (Creamy Lentil Curry) is one of the most popular North Indian dishes. It’s full of protein, nutrients, and packed with so much flavor. PLUS, it’s ALL DONE IN AN INSTANT POT. It really doesn’t acquire any easier than that…not to mention, it’s oil free!


3/4 cup whole black lentils + 1/4 cup red kidney beans – soaked overnight
1/2 tbsp ginger garlic paste
1 big white onion- finely chopped
3 big tomatoes- finely chopped
1 seranno pepper- finely chopped
2 bay leaves
3 cloves
1 tsp cumin seeds
1/4 tsp turmeric
1/2 tsp red chili powder
1/2 tsp garam masala
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 – 1/2 cup coconut milk (optional for that extra creamy-ness, but not required)


1. heat up your instant pot on sauté mode and add The cumin seeds.
2. once the cumin seeds begin to crackle, add the white onions and saute until soft and translucent – if they begin to stick to the pan, add a little bit of water at a time
3. add the ginger garlic paste and chopped Serrano pepper and sauté for another 2 minutes
4. add the chopped tomatoes and mix well- cook until the tomatoes have softened
5. add in all the spices (whole and ground) and mix for another 2-3 minutes.
6. using the stop of your wooden spoon or spatula, begin to smush the tomato onion mixture – this will assist give the lentils a nice creamy texture
7. add in the drained and rinsed lentils (soaked for 8 hours or overnight) and 3 cups of water
8. close the lid of the instant pot and make sure the nozzle is turned to the sealing position
9. Cook on manual pressure for 35 minutes followed by a natural release
10. once the lentils are cooked, let it simmer for about 10 minutes – stirring often
11. add in the coconut milk and simmer for an additional 5 minutes
12. garnish with fresh coriander and serve hot with roti or rice

**Other Indian comforts you should try**
~Creamy Chickpea Curry:
~Vegan Baked Tandoori Tofu:
~No Fry Samosas:
~Vegan Butter Chicken with Tofu:
~Oil Free Tari Wale Aloo:
~Indian Street Style Papdi Chaat:

***Products used in this video***
Cumin Powder:
Instant Pot:
Coconut milk:
Garam Masala:
Black lentils (Urad Dal):
Red Kidney Beans (rajma):
Bay Leaves:
Whole cloves:
Coriander Powder:
Pioneer Woman Spatulas:
Glass Mixing Bowls:
***Equipment used for video recording & photography***
Sony a6400 camera:
Sigma 16mm f/1.4 lens:
Sony 18-135 Zoom Lens:
Camera Monitor:
GorillaPod Tripod:
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0:00 Instant Pot Dal Makhani Vegan
0:21 Intro from The Soulful Cook
1:22 Ingredients required for the recipe
1:37 Veggie Prep
2:47 Instant Pot time!
8:24 See you next time!

**FTC: Some links mentioned above are affiliate, which means I earn a small commission if you buy a product from the specific link. Video is not sponsored.

Song: Ehrling – You And Me (Vlog No Copyright Music)
Music provided by Vlog No Copyright Music.
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