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  • Prep-time: / Ready In:
  • Makes 4 cups

Rajma, or kidney bean dal, is a popular stew in North India. The kidney beans are cooked for hours to create a thick sauce that becomes fragrant with Indian spices. This Instant Pot Kidney Bean Dal recipe gets it done in your trusty multicooker. To complement the robust flavors with a burst of tangy freshness, top your dal with a sprinkle of chopped onion, tomato, and cilantro just before serving. Note that this recipe calls for hot cooked brown rice, so be sure to have that ready to go.


  • 1½ cups dried red kidney beans, rinsed and drained
  • 1 large onion chopped (1 cup)
  • 1 medium tomato, coarsely chopped (1 cup)
  • 2 whole pitted dates
  • 3 cloves garlic, minced
  • 1 tablespoon ground coriander
  • 1 tablespoon fresh ginger, grated
  • 1½ teaspoon ground cumin
  • 1½ teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1 cup plant-based milk, unsweetened, unflavored
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 tablespoon lime juice
  • ½ teaspoon sea salt
  • 2 cups hot cooked brown basmati rice, or quinoa or 2 whole wheat pita rounds


  1. In a 6-qt. Instant Pot multicooker combine the first 10 ingredients (through turmeric). Stir in 3 cups water.
  2. Lock lid in place; set pressure valve to Sealing. Set cooker on Bean setting and cook 45 minutes. Let stand to release pressure naturally (about 20 minutes). Open lid carefully.
  3. Stir in plant-based milk, cilantro, lime juice, and salt. Set cooker on Keep Warm setting and heat, uncovered, 10 minutes or until mixture is thick.
  4. Serve bean mixture over rice or quinoa, or with pita rounds.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit for more.

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