Go Back
–+ servings
Dal Makhani

Creamy and Hearty Dal Makhani: A Vegan Delight

This delicious vegan Dal Makhani features a rich blend of lentils and beans, perfect for satisfying meals.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dal
  • 1 cup beluga lentils uncooked
  • 1 can kidney beans drained
  • 1 can coconut milk full-fat
  • 3 tablespoons tomato paste
For the Spices
  • 1 tablespoon fenugreek or mustard
  • 1 tablespoon garlic powder
  • 2 tablespoons garam masala
  • to taste salt
  • to taste pepper
For Cooking
  • 2 tablespoons vegan butter
  • 1 onion diced, optional
  • 1 jalapeño minced, optional

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, melt the vegan butter. Add minced garlic, fenugreek, garlic powder, and garam masala, sautéing for about 2 minutes until fragrant. Optionally add diced onion and minced jalapeño.
  2. Stir in uncooked beluga lentils and water. Bring to a gentle boil, reduce heat to low, cover, and cook for about 15 minutes until tender.
  3. Add drained kidney beans, tomato paste, and coconut milk. Mix well and let simmer on low for an additional 5 minutes.
  4. Taste and season with salt and pepper. Optionally mash some of the dal for a thicker consistency.
  5. Serve hot, garnished with fresh cilantro if desired, alongside rice or quinoa.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

For best results, use uncooked beluga lentils and customize spice levels to taste. This dish can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!