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Vegan Dal Makhani Recipe

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4.6 from 122 reviews

A comforting and flavorful Vegan Dal Makhani recipe that combines creamy brown lentils and kidney beans simmered in a rich tomato and coconut milk sauce infused with warm spices. This nourishing plant-based Indian dish is perfect as a hearty main course served alongside rice or flatbreads.

Ingredients

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Lentils & Beans

  • 1 cup brown lentils, soaked overnight
  • 1 can (13.5 oz) kidney beans, drained and rinsed

Aromatics & Spices

  • 4 tbsp olive oil or avocado oil
  • 1/2 medium white onion, finely chopped
  • 5 garlic cloves, finely grated
  • 2” piece ginger, finely grated
  • 2 tbsp tomato paste
  • 1 tbsp coconut sugar
  • 2 tsp kosher salt, plus more as needed
  • 2 tsp cumin seeds
  • 1 tsp coriander
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1/2 tsp ceylon cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves

Other Ingredients

  • 1 (14 oz or 400 g) can crushed tomatoes
  • 1 (13.5 oz or 425 ml) can coconut milk
  • 1/2 cup finely chopped cilantro
  • 1–2 tbsp lemon juice

Instructions

  1. Prepare the lentils: Soak the brown lentils overnight in plenty of water to soften them and reduce cooking time. Drain before using.
  2. Sauté aromatics and spices: Heat the olive or avocado oil in a large pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in grated garlic and ginger and cook for another 2 minutes until fragrant.
  3. Add tomato paste and spices: Mix in the tomato paste and coconut sugar, then add kosher salt, ground coriander, cayenne pepper, black pepper, cinnamon, cardamom, nutmeg, and cloves. Cook while stirring for 2-3 minutes to release the spices’ flavors.
  4. Combine lentils, beans, and tomatoes: Add the soaked and drained lentils, rinsed kidney beans, and crushed tomatoes to the pot. Stir everything together to combine well.
  5. Simmer the dal: Pour in water to cover the lentils and beans by about an inch. Bring the mixture to a boil, then reduce heat to low and cover partially. Simmer gently, stirring occasionally, until lentils are tender and creamy, about 1 to 1.5 hours. Add more water if needed to maintain the consistency.
  6. Incorporate coconut milk: Once the lentils are cooked, stir in the canned coconut milk and let it heat through for 5-10 minutes on low heat without boiling to prevent curdling. Adjust salt and spices to taste.
  7. Finish with cilantro and lemon juice: Remove from heat and stir in the finely chopped cilantro and 1 to 2 tablespoons of fresh lemon juice to brighten the flavors.
  8. Serve: Ladle the Dal Makhani into bowls and serve hot with steamed rice, naan, or flatbread of choice.

Notes

  • Soaking the lentils overnight helps soften them and reduces cooking time significantly.
  • You can use either olive oil or avocado oil based on preference; these oils provide a mild flavor and healthy fats.
  • Adjust the cayenne pepper to control the spice level to your liking.
  • If you prefer a thicker consistency, continue simmering uncovered toward the end to reduce excess liquid.
  • For a traditional smoky flavor, you can add a pinch of smoked paprika or use a smoked chili powder instead of cayenne.
  • Leftover dal tastes even better the next day as flavors meld.

Find it online: https://amandafood.com/vegan-dal-makhani-recipe/