Creamy Black Lentils

Try this easy creamy black gram lentils made in the Instant Pot using my dump and done method. A rich, creamy whole black gram curry recipe made with tomato puree, vegan butter and cashew cream. Gluten-free, Soyfree easily Nutfree.

Indian Dal Bukhara is an everyday and simpler version of dal makhani using minimal ingredients. Unlike dal makhani, which is made with black gram lentils and kidney beans, dal bukhara is made only with the whole urad lentils (black gram lentils) . Dal Bukhara is traditionally slow-cooked overnight but we make a simple and quick version using the instant pot.

Why will you love this instant pot dal bukhara recipe: It uses a few ingredients, its a dump and done recipe. No standing around sautéing needed. Just add all ingredients to the pot, set it and forget it, It’s Glutenfree and Soyfree and easily made nutfree, its creamy and delicious and tastes like a restaurant dal.

Ingredients:

For the dal:

• 1 cup (200 g) whole urad (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
• 2 1/2 cups (591.47 ml) water
• 1/4 teaspoon turmeric
• 1/2 teaspoon cumin seeds crushed (preferably toasted)
• 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 or hing see recipe notes for substitutes
• 1/2 teaspoon dried fenugreek leaves kasoori methi
• 1/4 teaspoon salt
• 1/4 cup (65.5 g) tomato puree

For adding later:

• 3/4 cup (196.5 g) tomato puree
• 1/2 teaspoon salt
• 1/2 teaspoon dried fenugreek leaves
• 1 tablespoon vegan butter
• 1/4-1/2 teaspoon smoked paprika (see notes for other smoky options)
• 1/4 cup (60 ml) non-dairy cream such as cashew cream or non dairy yogurt use coconut cream or coconut yogurt for Nutfree.