Dairy-Free Daal Makhani
Transform your weeknight dinners with this Dairy-Free Daal Makhani, a wholesome twist on the classic Indian favorite! Creamy black lentils and tender red kidney beans are simmered to perfection in a velvety coconut cream base, infused with aromatic spices like garam masala and cumin. This plant-based rendition swaps traditional dairy for coconut cream, delivering richness without compromise. A fragrant tomato and onion masala forms the bold backbone of this dish, while fresh cilantro and a hint of lemon juice bring brightness to every spoonful. Perfectly paired with rice or naan, this hearty vegan recipe is both indulgent and nourishing, making it ideal for dairy-free diets and anyone seeking authentic yet health-conscious comfort food. Ready in just over an hour, it’s a flavorful masterpiece you'll revisit time and again.
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Recipe Information
Ingredients
- 1 cup Whole black lentils (sabut urad dal)
- 0.25 cup Red kidney beans (rajma)
- 3 cups Water
- 2 inch piece, grated Ginger
- 6 cloves, minced Garlic
- 1.5 cups Tomato puree
- 1 medium, finely chopped Onion
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 0.5 cup Coconut cream
- 2 tablespoons Coconut oil
- 2 tablespoons, chopped Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Soak the whole black lentils and red kidney beans overnight in water, then drain and rinse.
In a pressure cooker, combine the soaked lentils and kidney beans with 3 cups of water. Cook on medium heat for about 20 minutes, until the lentils and beans are soft. Set aside.
In a large pan, heat the coconut oil over medium heat. Add the cumin seeds and allow them to crackle.
Add the chopped onions and sauté until they turn golden brown.
Stir in the grated ginger and minced garlic, sauté for about 1-2 minutes until fragrant.
Add the tomato puree and cook until the oil separates from the mixture, about 5 minutes.
Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook for another 2 minutes.
Add the cooked lentils and beans along with the cooking liquid from the pressure cooker. Stir well to combine.
Pour in the coconut cream and simmer the daal over low heat for about 20 minutes, stirring occasionally.
Adjust the consistency with more water if necessary, and add garam masala.
Before serving, stir in the lemon juice and garnish with fresh cilantro.
Serve hot with rice or naan.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2619 mg | 114% | |
| Total Carbohydrate | 261.1 g | 95% | |
| Dietary Fiber | 53.8 g | 192% | |
| Total Sugars | 93.8 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 523 mg | 40% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 4635 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
