Vegan Daal Makhani
Indulge in the rich, creamy flavors of *Vegan Daal Makhani*, a plant-based twist on the classic Indian comfort food. This hearty dish features protein-packed black lentils and kidney beans, slow-simmered in a fragrant masala of cumin, ginger, garlic, and tomatoes. Coconut milk replaces traditional dairy cream, creating a luxuriously smooth texture that’s completely vegan. With a perfect balance of warming spices like turmeric, red chili powder, and garam masala, this recipe delivers authentic depth of flavor in every bite. Serve it hot with steamed rice or fluffy vegan naan for a soul-satisfying meal that’s both nourishing and delicious. Perfect for weeknight dinners or special occasions, this Vegan Daal Makhani is sure to become a new favorite in your plant-based repertoire.
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Recipe Information
Ingredients
- 1 cup Whole black lentils (urid dal)
- 0.5 cup Kidney beans
- 1 cup Coconut milk
- 1 medium Onion, finely chopped
- 2 large Tomatoes, pureed
- 4 whole Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Cooking oil
- 2 tablespoons Fresh cilantro, chopped
- 4 cups Water
Instructions
Rinse the whole black lentils and kidney beans thoroughly under running water. Soak them in water for at least 6 hours or overnight.
Drain the soaked dal and beans and transfer them to a large pot. Add 4 cups of water and bring to a boil. Reduce the heat and simmer for about 45-50 minutes, or until they are soft and cooked through.
In a separate pan, heat the oil over medium heat. Add cumin seeds and let them sizzle for a few seconds until they release their aroma.
Add the minced garlic and ginger to the pan and sauté for about 1 minute until fragrant.
Add the finely chopped onion to the pan and cook until the onion turns translucent and golden brown.
Stir in the tomato puree, turmeric powder, red chili powder, and salt. Cook the mixture for about 10 minutes until the oil starts to separate from the masala.
Once the lentils and beans are cooked, add them to the masala mixture along with any remaining water from cooking. Mix well.
Pour in the coconut milk and gently simmer the daal on low heat for about 30 minutes to let the flavors meld, stirring occasionally to prevent sticking.
Stir in the garam masala and adjust the seasoning with salt if needed.
Garnish with fresh cilantro before serving.
Serve hot with steamed rice or vegan naan.
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 646 mg | 28% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 11.4 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1160 mg | 25% | |
*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.
