Dairy-Free Daal Makhani

Experience the rich, creamy flavors of **Dairy-Free Daal Makhani**, a wholesome plant-based twist on the beloved North Indian classic. This comforting dish stars **whole black lentils (sabut urad dal)** and **red kidney beans (rajma)**, slow-simmered to velvety perfection and infused with aromatic spices like cumin, turmeric, and garam masala. Instead of traditional dairy, this recipe uses **coconut cream** for a luscious texture and subtle sweetness, making it completely vegan and perfect for those with dietary restrictions. With hints of ginger, garlic, and fresh cilantro, this hearty daal pairs beautifully with steamed rice or warm naan. Whether you’re seeking a healthier option or exploring vibrant vegan Indian cuisine, this **dairy-free version of daal makhani** delivers authentic flavors with a modern plant-based touch.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 cup Whole black lentils (sabut urad dal)
• 0.25 cup Red kidney beans (rajma)
• 3 cups Water
• 2 inch piece, grated Ginger
• 6 cloves, minced Garlic
• 1.5 cups Tomato puree
• 1 medium, finely chopped Onion
• 1 teaspoon Cumin seeds
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Coriander powder
• 1 teaspoon Salt
• 0.5 cup Coconut cream
• 2 tablespoons Coconut oil
• 2 tablespoons, chopped Fresh cilantro
• 1 tablespoon Lemon juice

Directions

Step 1

Soak the whole black lentils and red kidney beans overnight in water, then drain and rinse.

Step 2

In a pressure cooker, combine the soaked lentils and kidney beans with 3 cups of water. Cook on medium heat for about 20 minutes, until the lentils and beans are soft. Set aside.

Step 3

In a large pan, heat the coconut oil over medium heat. Add the cumin seeds and allow them to crackle.

Step 4

Add the chopped onions and sauté until they turn golden brown.

Step 5

Stir in the grated ginger and minced garlic, sauté for about 1-2 minutes until fragrant.

Step 6

Add the tomato puree and cook until the oil separates from the mixture, about 5 minutes.

Step 7

Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook for another 2 minutes.

Step 8

Add the cooked lentils and beans along with the cooking liquid from the pressure cooker. Stir well to combine.

Step 9

Pour in the coconut cream and simmer the daal over low heat for about 20 minutes, stirring occasionally.

Step 10

Adjust the consistency with more water if necessary, and add garam masala.

Step 11

Before serving, stir in the lemon juice and garnish with fresh cilantro.

Step 12

Serve hot with rice or naan.

Nutrition Facts

Serving size	(1726.8g)

Amount per serving	% Daily Value*
Calories	1725.6

Total Fat 54.0g	0%
Saturated Fat 42.8g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 2619.2mg	0%
Total Carbohydrate 261.1g	0%
Dietary Fiber 53.8g	0%
Total Sugars 93.8g
Protein 68.9g	0%

Vitamin D 0IU	0%
Calcium 523.0mg	0%
Iron 27.0mg	0%
Potassium 4634.8mg	0%

*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.

Source of Calories

Fat: 26.9%

Protein: 15.3%

Carbs: 57.8%