Dairy-Free Dal Makhani

Experience the indulgent flavors of traditional Dal Makhani without the dairy in this luscious, plant-based version! Made with tender whole black lentils and creamy kidney beans, this Dairy-Free Dal Makhani offers a velvety texture and rich depth of flavor achieved with aromatic spices, sautéed onions, garlic, and the magic of coconut milk. A generous swirl of plant-based butter adds a luxurious touch, while fresh cilantro brightens each bite. Perfectly balanced and deeply satisfying, this recipe is ideal for those seeking a vegan or lactose-free twist on a classic Indian favorite. Serve it alongside fluffy basmati rice or warm naan for a hearty, comforting meal that’s both nourishing and irresistible.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 1 cup Whole black lentils (urad dal)
• 0.25 cup Kidney beans
• 4 cups Water
• 3 tablespoons Plant-based butter
• 1 medium Onion, finely chopped
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 1 cup Tomato puree
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 1 cup Coconut milk
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

Rinse the whole black lentils and kidney beans thoroughly. Soak them together in water for at least 6 hours or overnight for best results.

Step 2

Drain the soaked lentils and beans, then add them to a large pot with 4 cups of water. Cook over medium heat until they become soft, about 45-50 minutes. Alternatively, use a pressure cooker to speed up the process.

Step 3

In a separate large pan, melt the plant-based butter over medium heat. Add the chopped onion and sauté until golden brown.

Step 4

Stir in the minced garlic and grated ginger, cooking until the aroma fills your kitchen, about 2 minutes.

Step 5

Add the tomato puree to the pan, along with the ground cumin, ground coriander, garam masala, and red chili powder. Allow this mixture to cook for 5-7 minutes, stirring frequently, until the oil begins to separate slightly.

Step 6

Once the lentils and beans are cooked, add them to the pan with the tomato and spice mixture. Stir well to combine all ingredients.

Step 7

Pour in the coconut milk and add salt to the lentils. Reduce the heat to low and let the dal simmer for another 20-25 minutes, stirring occasionally until it reaches your desired consistency.

Step 8

Garnish with fresh cilantro before serving.

Step 9

Enjoy your rich and creamy Dairy-Free Dal Makhani with steaming rice or freshly baked naan.

Nutrition Facts

Serving size	(1900.9g)

Amount per serving	% Daily Value*
Calories	1309.7

Total Fat 39.2g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3039.9mg	0%
Total Carbohydrate 192.6g	0%
Dietary Fiber 49.1g	0%
Total Sugars 40.1g
Protein 61.6g	0%

Vitamin D 0IU	0%
Calcium 516.3mg	0%
Iron 22.8mg	0%
Potassium 3835.2mg	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: 25.8%

Protein: 18.0%

Carbs: 56.2%