Dairy-Free Dal Makhni

Indulge in the rich, creamy flavors of this Dairy-Free Dal Makhni, a plant-based twist on the classic North Indian comfort food. This wholesome recipe combines tender black gram lentils and red kidney beans simmered to perfection in a fragrant blend of cumin, garlic, and ginger, with a luscious coconut milk base that adds a velvety texture without any dairy. Infused with warming spices like garam masala and a touch of kasuri methi (dried fenugreek leaves), this dish is both authentic and allergen-friendly. Perfectly paired with steamed rice or vegan naan, this hearty, protein-packed meal proves that you don’t need cream or butter to enjoy authentic dal makhni at its finest. Ready in just over an hour, it's a must-try for anyone looking for a satisfying, dairy-free dinner idea.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1 cup Black gram lentils (urad dal)
• 0.25 cup Red kidney beans
• 4 cups Water
• 1 medium Onion, finely chopped
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 2 cups Tomatoes, pureed
• 0.5 cup Coconut milk
• 2 tablespoons Vegetable oil
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1.5 teaspoons Salt
• 1 tablespoon Kasuri methi (dried fenugreek leaves)
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

Rinse and soak the black gram lentils and red kidney beans in enough water for at least 4-6 hours, preferably overnight.

Step 2

Drain the soaked lentils and beans, then transfer them to a large pot with 4 cups of water. Bring to a boil, reduce heat, and simmer for 30-40 minutes until tender.

Step 3

In a separate pan, heat 2 tablespoons of vegetable oil over medium heat. Add cumin seeds and let them splutter.

Step 4

Add the chopped onions to the pan and sauté until golden brown.

Step 5

Stir in the minced garlic and ginger, and cook for 2 more minutes until fragrant.

Step 6

Add the tomato puree, turmeric, red chili powder, and salt. Cook until the mixture thickens and oil starts to separate from the sides, about 10 minutes.

Step 7

Pour the cooked tomato mixture into the pot of lentils and beans. Mix well and continue to simmer on low heat for 15-20 minutes.

Step 8

Add coconut milk and garam masala. Stir well and let it simmer for another 5 minutes.

Step 9

Crush the kasuri methi between your palms and add it to the dal.

Step 10

Adjust the salt to taste and sprinkle the chopped fresh cilantro before serving.

Step 11

Serve hot with rice or dairy-free naan.

Nutrition Facts

Serving size	(2000.5g)

Amount per serving	% Daily Value*
Calories	1290.5

Total Fat 32.9g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 3988.3mg	0%
Total Carbohydrate 204.1g	0%
Dietary Fiber 50.0g	0%
Total Sugars 37.5g
Protein 66.3g	0%

Vitamin D 0IU	0%
Calcium 616.6mg	0%
Iron 28.5mg	0%
Potassium 4770.6mg	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: 21.5%

Protein: 19.2%

Carbs: 59.3%