Vegan Daal Makhani

Indulge in the creamy, comforting flavors of Vegan Daal Makhani, a plant-based twist on the classic Indian dish known for its luxurious texture and robust spices. This recipe features tender whole black lentils and kidney beans simmered to perfection in a luscious coconut milk base, enriched with aromatic cumin, turmeric, and garam masala. The tomato and onion masala adds depth, while fresh ginger and garlic create a vibrant, fragrant foundation. Ready in just over 90 minutes (with a bit of prep ahead), this hearty vegan daal is perfect for cozy dinners and pairs beautifully with steamed basmati rice or warm, pillowy naan. Packed with plant protein and rich flavor, it's an ultimate crowd-pleaser for any occasion.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 1 cup Whole black lentils (urid dal)
• 0.5 cup Kidney beans
• 1 cup Coconut milk
• 1 medium Onion, finely chopped
• 2 large Tomatoes, pureed
• 4 whole Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Cooking oil
• 2 tablespoons Fresh cilantro, chopped
• 4 cups Water

Directions

Step 1

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

Step 2

Drain the soaked dal and beans and transfer them to a large pot. Add 4 cups of water and bring to a boil. Reduce the heat and simmer for about 45-50 minutes, or until they are soft and cooked through.

Step 3

In a separate pan, heat the oil over medium heat. Add cumin seeds and let them sizzle for a few seconds until they release their aroma.

Step 4

Add the minced garlic and ginger to the pan and sauté for about 1 minute until fragrant.

Step 5

Add the finely chopped onion to the pan and cook until the onion turns translucent and golden brown.

Step 6

Stir in the tomato puree, turmeric powder, red chili powder, and salt. Cook the mixture for about 10 minutes until the oil starts to separate from the masala.

Step 7

Once the lentils and beans are cooked, add them to the masala mixture along with any remaining water from cooking. Mix well.

Step 8

Pour in the coconut milk and gently simmer the daal on low heat for about 30 minutes to let the flavors meld, stirring occasionally to prevent sticking.

Step 9

Stir in the garam masala and adjust the seasoning with salt if needed.

Step 10

Garnish with fresh cilantro before serving.

Step 11

Serve hot with steamed rice or vegan naan.

Nutrition Facts

Serving size	(1804.8g)

Amount per serving	% Daily Value*
Calories	1258.9

Total Fat 34.3g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2930.0mg	0%
Total Carbohydrate 191.3g	0%
Dietary Fiber 48.6g	0%
Total Sugars 32.9g
Protein 62.0g	0%

Vitamin D 0IU	0%
Calcium 544.3mg	0%
Iron 23.7mg	0%
Potassium 3425.8mg	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: 23.4%

Protein: 18.8%

Carbs: 57.9%