Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

Download the app
  • 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.

Comments (3)

(5 from 2 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Bethany2 weeks ago
Do you want to report this comment as inappropriate?

So do the dates stay whole in this recipe? Do they disintegrate in the Instant Pot?

Forks Over Knives1 day ago
Do you want to report this comment as inappropriate?

Hi Bethany,
The dates get really soft and disintegrate into the sauce to add a nice subtle sweetness, so you don’t have to worry about chopping them beforehand. Let us know what you think about the recipe!

Melissa7 months ago
Do you want to report this comment as inappropriate?

I don’t have an Instant Pot. Do you have directions for a slow cooker? Thanks!

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
Headshot of Darshana Thacker
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap