5 from 84 votes
Instant Pot Dal Bukhara
Instant Pot Dal Bukhara is a creamy Indian lentil stew made with whole black gram lentils cooked until tender with warming spices like turmeric, cumin, garam masala, and fenugreek. Rich tomato purée and non-dairy cream finish the dish, adding smoothness and a subtle smoky depth. The dal offers a thick, velvety texture flavored with aromatic Indian seasonings, suitable as a comforting main or side dish.
Prep Time
10 mins
Cook Time
1 hr
Soak time
8 hrs
Total Time
9 hrs 10 mins
Servings:
6
Calories:
142 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
For the dal:
- 1 cup urad dal black gram lentils/black matpe beans), soaked overnight or atleast 4 hours. You can also use mung beans instead, see recipe notes for other lentil cooking time, whole
- 2 1/2 cups water
- 1/4 teaspoon Turmeric
- 1/2 teaspoon cumin seeds preferably toasted, crushed
- 1 inch ginger minced
- 1 teaspoon smoked paprika or Kashmiri chili powder
- 1 teaspoon garam masala use less or more to preference
- 1/8 teaspoon asafoetida see recipe notes for substitutes, or hing
- 1/2 teaspoon fenugreek leaves kasoori methi, dried
- 1/4 teaspoon salt
- 1/4 cup tomato puree
For adding later:
- 3/4 cup tomato puree or unseasoned tomato sauce/passata, canned
- 1/2 teaspoon salt
- 1/2 teaspoon fenugreek leaves dried
- 1 tablespoon vegan butter
- 1/4-1/2 teaspoon smoked paprika (see notes for other smoky options)
- 1/4 cup non-dairy cream use coconut cream or coconut yogurt for Nutfree, such as cashew cream or non dairy yogurt
Instructions
- Oil the instant pot in the bottom because some pots can heat up unevenly and the lentils might stick.
- Then add all of the dal ingredients to the pot and mix well. Close the lid and pressure cook at bean mode at high pressure for 50 minutes or pressure cook at pressure cook mode at 50 minutes.
- Let the pressure release naturally then open the lid. Add in the tomato puree, salt, fenugreek leaves, optional smoked paprika and butter and mix well.
- Start saute and keep cooking until the mixture comes to a boil. Then add in the non-dairy cream or yogurt and mix in.
- Let it simmer for another minute. Mash some of the beans using your spatula. Mash them between the spatula and the side of the pot. Taste and adjust salt and flavor switch off the saute.
- If the consistency is not thick enough then you can saute for a few more minutes. Usually, this dal gets really thick after sitting so you want to keep a little bit of liquid in the dal. Or if you want it to be thinner, you can add some water or non-dairy milk and continue sauteing to bring it to a boil.
- Then remove the inner pot from the instant pot so that the dal doesn't stick to the bottom plate which is going to stay hot even after you switched off the saute.
- Serve it topped with some more non-dairy cream and cilantro and pepperflakes. A dash of lemon juice also goes well with the dal. Serve with roti, Naan, flatbread (regular or glutenfree) or rice or even garlic bread.
- Storage: Store refrigerated for upto 3 days. Freeze for upto 2 months.
Cup of Yum
Notes
- Onion and garlic can be added at the beginning by sautéing before pressure cooking the lentils.
- Adjust cooking times for different lentils: brown or green lentils 25 minutes, mung beans 40 minutes, small beans 40 minutes, split urad dal 11 minutes.
- Omit oil and butter for an oil-free version.
- Use toasted, crushed cumin seeds for more aroma, or ground cumin as a substitute.
- Stovetop pressure cooking is possible by cooking lentils with 3-4 cups water for about 1 hour until tender, then adding remaining ingredients.
- Use canned tomato purée for convenience or thicken fresh puréed tomatoes before adding.
Nutrition Information
Calories
142kcal
(7%)
Carbohydrates
20g
(7%)
Protein
9g
(18%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
330mg
(14%)
Potassium
226mg
(5%)
Fiber
8g
(32%)
Sugar
3g
(6%)
Vitamin A
490IU
(10%)
Vitamin C
6mg
(7%)
Calcium
46mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 142
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 9g | 18% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 330mg | 14% |
| Potassium | 226mg | 5% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 6mg | 7% |
| Calcium | 46mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.