Vegan Dal Makhni
Indulge in the rich and creamy goodness of Vegan Dal Makhni, a plant-based twist on the classic Indian comfort food. This recipe swaps traditional dairy ingredients with coconut milk and vegan butter, preserving the signature velvety texture while keeping it completely vegan-friendly. Made with hearty whole black lentils (urad dal) and tender kidney beans, this dish is infused with aromatic spices like garam masala, cumin, and fenugreek leaves for an authentic, bold flavor profile. Slow-simmered to perfection, the dal is finished with a tangy burst of lemon juice and a vibrant garnish of fresh cilantro. Whether paired with fluffy basmati rice or warm vegan naan, this wholesome and satisfying dish is the ultimate crowd-pleaser for any dinner table. Perfect for those seeking healthy, dairy-free, and gluten-free meal options!
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Recipe Information
Ingredients
- 1 cup Whole black lentils (urad dal)
- 0.5 cup Kidney beans (canned or soaked overnight)
- 4 cups Water
- 1 teaspoon Salt
- 1 cup Coconut milk
- 1.5 cups Tomato purée
- 2 tablespoons Vegan butter or margarine
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Red chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Fenugreek leaves (kasuri methi)
- 2 tablespoons Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Rinse the whole black lentils and kidney beans under running water until the water runs clear.
In a large bowl, soak the kidney beans overnight or for at least 8 hours if not using canned beans. Drain and rinse before using.
In a large pot, add the lentils, kidney beans, and 4 cups of water. Bring to a boil, then reduce the heat to a simmer. Cook for 50-60 minutes or until the beans are tender.
In a separate pan, melt the vegan butter over medium heat. Add the ginger-garlic paste and sauté for 1-2 minutes until fragrant.
Add the tomato purée to the pan and cook for 5 minutes, stirring occasionally.
Stir in the red chili powder, ground cumin, garam masala, turmeric, and salt. Cook for another 5 minutes to allow the spices to infuse.
Pour in the coconut milk and mix well. Simmer for 5 minutes.
Add the cooked lentils and kidney beans to the pan. Stir everything together until well combined.
Reduce the heat to low and let the dal simmer for 20-25 minutes, stirring occasionally to prevent sticking.
Crush the fenugreek leaves between your palms and add them to the dal, stirring well.
Taste and adjust salt or spices if needed.
Turn off the heat and stir in the lemon juice.
Garnish with fresh cilantro before serving.
Serve hot with rice or vegan naan.
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2621 mg | 114% | |
| Total Carbohydrate | 200.0 g | 73% | |
| Dietary Fiber | 48.8 g | 174% | |
| Total Sugars | 38.9 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 4207 mg | 90% | |
*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.
