Gout Friendly Foods, Indian, Instant Pot, Vegan, Vegetarian

Instant pot dal makhani recipe 🌶

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This simple recipe for dal makhani using the Instant Pot is a gout friendly source of protein, fiber and other nutrients like folic acid, iron, and magnesium. But more important than that this recipe is delicious.

This recipes uses brown lentils and red kidney beans. To ensure even cooking both are soaked overnight before using. I do have an Instant Pot recipe for red beans that does not require soaking. Camellia brand was used since in Louisiana they are consistently good.

The ingredients should be prepared before we start cooking.

Lentils: Soak one cup of lentils overnight (or at least 4 hours)

Red Kidney Beans: Soak one cup of red kidney beans overnight (or at least 4 hours)

Garlic: Two Tablespoons of minced garlic.

Ginger: One Tablespoon minced ginger.

Onion: One and a half cups of finely diced onion.

Tomato: One cup of finely diced tomato. This was two roma tomatoes cut up. Roma tomatoes are very consistent year round so I like to use them in recipes.

Note: If tomatoes are a gout trigger for you leave them out.

Cumin: Two teaspoons of cumin seeds.

Coriander Powder: One teaspoon of Coriander Powder.

Garam Masala: One teaspoon of Garam Masala.

Chili Powder: Kashmiri Red chili powder was used. It has a nice color and taste without being crazy hot. You could always use any red pepper that you like and matches your heat tolerance.

Turmeric Powder: One teaspoon of turmeric powder. Some recipes you will find on line do not use turmeric powder but it is a great anti inflammatory. As someone who suffers from gout and rheumatoid arthritis that is a good thing so I add some.

Salt: One and a half teaspoons of salt were used. This matched my taste, you may need to adjust.

Push the Sauté button on your Instant Pot. Add one Tablespoon of oil and let it warm up. The oil will start to pool up on the side of the pot. When the oil is warm add your cumin seeds and mix with the oil. We want to fry them in oil.

When the cumin seeds start to pop or crackle add the onions. Cook until the onions start to soften up.

When the onions start to soften up add the garlic, ginger and spices. Keep stirring and cook for about three minutes to toast the spices. You do not want to burn the spices. If they start to stick add your tomatoes early.

After your spices have toasted add the tomatoes.

Cook the tomatoes (while occasionally stirring) until most of the moisture has escaped and you start to see a little oil seperate. This should take about five minutes.

Add your lentils, red beans and four and a half cups of water. Give it a stir.

Note: If you want to cook this on your stove top everything to this point is the same. At this point on the stove cook until the beans are tender.

If cooking in the Instant Pot put on the lid set the vent to sealing. Press cancel then manuel and set the timer for nine minutes. After the timer has counted down turn off your Instant Pot and let naturally release for twenty minutes.

If you want thicker dal cut back a little on the water.

While the dal is cooking wash and dry a big handful of cilantro. Then chop it up. Measure out a quarter cup of almond milk yogurt.

After the Instant Pot has naturally released for twenty minutes turn your vent to release. After steam is no longer coming out of the vent remove the lid.

Stir in the yogurt and cilantro. The dish is now ready to serve.

If you liked this recipe you might also like:

Instant Pot Dal Makhani 🌶

Simple vegan recipe for dal makhani using the Instant Pot.
Prep Time: 1 hour
Cook Time: 40 minutes
Course: Main Course
Cuisine: Indian
Keyword: Instant Pot, Lentils
Servings: 4 people
Calories: 315kcal
Author: James Strange

Ingredients

Spices

  • 1 teaspoon Coriander Powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon Kashmiri Red Pepper Or Cayenne pepper
  • 1 teaspoon Turmeric Powder
  • 1.5 teaspoons Salt

Main Ingredients

  • 1 Tablespoon Oil
  • 2 teaspoons Cumin Seeds
  • 1 Cup Lentils Soaked overnight
  • 1 Cup Red Beans Soaked overnight
  • 1.5 Cup Onion Diced
  • 1 Cup Tomato Diced, two roma
  • 2 Tablespoons Garlic
  • 1 Tablespoon Ginger
  • 4.5 Cups Water

To Finish

  • 1/4 Cup Almond Milk Yogurt
  • 1/2 Cup Cilantro Chopped

Instructions

  • Push the Sauté button on your Instant Pot. Add one Tablespoon of oil and let it warm up. The oil will start to pool up on the side of the pot. When the oil is warm add your cumin seeds and mix with the oil.
  • When the cumin seeds start to pop or crackle add the onions.
  • When the onions start to soften up add the garlic, ginger and spices. Keep stirring and cook for about three minutes to toast the spices.
  • After your spices have toasted add the tomatoes.
  • Cook the tomatoes (while occasionally stirring) until most of the moisture has escaped and you start to see a little oil seperate.
  • Add your lentils, red beans and four and a half cups of water. Give it a stir.
  • put on the lid set the vent to sealing. Press cancel then manuel and set the timer for nine minutes.
  • After the timer has counted down turn off your Instant Pot and let naturally release for twenty minutes.
  • While the dal is cooking wash and dry a big handful of cilantro. Then chop it up. Measure out a quarter cup of almond milk yogurt.
  • After the Instant Pot has naturally released for twenty minutes turn your vent to release. After steam is no longer coming out of the vent remove the lid.
  • Stir in the yogurt and cilantro. The dish is now ready to serve.

Nutrition

Calories: 315kcal | Carbohydrates: 51g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Sodium: 900mg | Potassium: 880mg | Fiber: 20g | Sugar: 6g | Vitamin A: 685IU | Vitamin C: 16mg | Calcium: 104mg | Iron: 6mg
Tried this recipe?Mention @james_strange_eats or tag #james_strange_eats
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[…] recipe the red beans are not soaked. If soaked you only need to cook them for nine minutes. In my recipe for Dal Makhani they were soaked […]