Dairy-Free Dal Makhani
Elevate your comfort food game with this rich and creamy Dairy-Free Dal Makhani—a vegan twist on the classic Indian dish that doesn't compromise on its signature indulgent flavor. Made with slow-cooked whole black lentils and kidney beans, this wholesome recipe is infused with aromatic spices like garam masala, cumin, and coriander, then simmered in luscious coconut milk for a velvety texture. Instead of traditional dairy, plant-based butter lends a hint of richness, making it perfect for those seeking a dairy-free alternative without sacrificing authenticity. Garnished with fresh cilantro, this hearty dal pairs beautifully with steamed basmati rice or warm naan for a satisfying meal that’s as nutritious as it is delicious. Whether you're vegan, lactose-intolerant, or simply love exploring vibrant plant-based cuisine, this Dairy-Free Dal Makhani is a creamy, flavor-packed delight that’s perfect for any occasion.
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Recipe Information
Ingredients
- 1 cup Whole black lentils (urad dal)
- 0.25 cup Kidney beans
- 4 cups Water
- 3 tablespoons Plant-based butter
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 cup Tomato puree
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 cup Coconut milk
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
Instructions
Rinse the whole black lentils and kidney beans thoroughly. Soak them together in water for at least 6 hours or overnight for best results.
Drain the soaked lentils and beans, then add them to a large pot with 4 cups of water. Cook over medium heat until they become soft, about 45-50 minutes. Alternatively, use a pressure cooker to speed up the process.
In a separate large pan, melt the plant-based butter over medium heat. Add the chopped onion and sauté until golden brown.
Stir in the minced garlic and grated ginger, cooking until the aroma fills your kitchen, about 2 minutes.
Add the tomato puree to the pan, along with the ground cumin, ground coriander, garam masala, and red chili powder. Allow this mixture to cook for 5-7 minutes, stirring frequently, until the oil begins to separate slightly.
Once the lentils and beans are cooked, add them to the pan with the tomato and spice mixture. Stir well to combine all ingredients.
Pour in the coconut milk and add salt to the lentils. Reduce the heat to low and let the dal simmer for another 20-25 minutes, stirring occasionally until it reaches your desired consistency.
Garnish with fresh cilantro before serving.
Enjoy your rich and creamy Dairy-Free Dal Makhani with steaming rice or freshly baked naan.
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2620 mg | 114% | |
| Total Carbohydrate | 190.3 g | 69% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 37.8 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 536 mg | 41% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3702 mg | 79% | |
*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.
