Dairy-Free Dal Makhni
Indulge in the rich and comforting flavors of Dairy-Free Dal Makhni, a plant-based twist on the classic Indian dish. Perfect for vegan diets and lactose-intolerant diners, this recipe swaps traditional cream for creamy coconut milk, delivering the same velvety texture with a tropical flair. Made with slow-simmered black gram lentils and red kidney beans, it's infused with aromatic spices like cumin, turmeric, garam masala, and kasuri methi for a fragrant and flavorful experience. The tomato-onion base is carefully cooked until thick and luscious, adding depth and richness to every bite. Serve this dairy-free delight with fluffy basmati rice or warm vegan naan for a wholesome, satisfying meal that's packed with protein and bold spices. Whether you're seeking a heartwarming dinner or exploring vegan versions of classic Indian cuisine, this recipe is your go-to for flavor without compromise!
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Recipe Information
Ingredients
- 1 cup Black gram lentils (urad dal)
- 0.25 cup Red kidney beans
- 4 cups Water
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 cups Tomatoes, pureed
- 0.5 cup Coconut milk
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1.5 teaspoons Salt
- 1 tablespoon Kasuri methi (dried fenugreek leaves)
- 2 tablespoons Fresh cilantro, chopped
Instructions
Rinse and soak the black gram lentils and red kidney beans in enough water for at least 4-6 hours, preferably overnight.
Drain the soaked lentils and beans, then transfer them to a large pot with 4 cups of water. Bring to a boil, reduce heat, and simmer for 30-40 minutes until tender.
In a separate pan, heat 2 tablespoons of vegetable oil over medium heat. Add cumin seeds and let them splutter.
Add the chopped onions to the pan and sauté until golden brown.
Stir in the minced garlic and ginger, and cook for 2 more minutes until fragrant.
Add the tomato puree, turmeric, red chili powder, and salt. Cook until the mixture thickens and oil starts to separate from the sides, about 10 minutes.
Pour the cooked tomato mixture into the pot of lentils and beans. Mix well and continue to simmer on low heat for 15-20 minutes.
Add coconut milk and garam masala. Stir well and let it simmer for another 5 minutes.
Crush the kasuri methi between your palms and add it to the dal.
Adjust the salt to taste and sprinkle the chopped fresh cilantro before serving.
Serve hot with rice or dairy-free naan.
Nutrition Facts
Calories |
1290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3988 mg | 173% | |
| Total Carbohydrate | 204.1 g | 74% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 37.5 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 617 mg | 47% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 4771 mg | 102% | |
*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.
