Vegan Dal Makhani

Rich, creamy, and bursting with bold spices, Vegan Dal Makhani is a plant-based twist on the classic Indian comfort food that’s perfect for cozy meals. This hearty recipe combines whole black lentils (urad dal) and kidney beans simmered to perfection in a fragrant tomato-based gravy infused with garlic, ginger, and a medley of warming spices like cumin, coriander, and garam masala. A luscious swirl of cashew cream adds velvety richness, making this dish irresistibly indulgent yet completely dairy-free. Serve it with fluffy basmati rice or warm naan for a satisfying, flavor-packed meal that’s sure to impress. Perfect for meal prep or special occasions, this easy vegan dal makhani is a must-try for anyone craving authentic Indian cuisine with a modern, plant-powered twist!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1 cup Whole black lentils (urad dal)
• 0.5 cup Kidney beans
• 4 cups Water
• 2 tablespoons Coconut oil
• 1 large Onion, finely chopped
• 4 Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 2 large Tomatoes, pureed
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Garam masala
• 2 teaspoons Salt
• 0.5 cup Cashew cream
• 2 tablespoons Fresh coriander leaves, chopped

Directions

Step 1

Rinse the black lentils and kidney beans under cold water until the water runs clear.

Step 2

Place the lentils and beans in a large bowl, cover with water, and soak overnight or for at least 8 hours.

Step 3

Drain and rinse the soaked legumes, then add them to a large pot with 4 cups of fresh water.

Step 4

Bring to a boil over medium heat and cook until the lentils and beans are tender, about 50-60 minutes. Skim off any foam that forms on the surface.

Step 5

In a separate pan, heat coconut oil over medium heat. Add the chopped onion and sauté until golden brown.

Step 6

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

Step 7

Add the tomato puree to the pan and cook for about 5-7 minutes until the oil starts to separate from the mixture.

Step 8

Stir in turmeric, red chili powder, cumin, coriander, garam masala, and salt. Mix well and cook for an additional 2 minutes.

Step 9

Pour the cooked spice mixture into the pot with the cooked lentils and beans. Mix thoroughly.

Step 10

Add the cashew cream to the pot and stir well. Let it simmer on low heat for about 20-25 minutes, stirring occasionally to prevent sticking, until the flavors are blended and the gravy is creamy.

Step 11

Garnish with fresh coriander leaves and serve hot with rice or naan.

Nutrition Facts

Serving size	(1730.8g)

Amount per serving	% Daily Value*
Calories	1829.0

Total Fat 85.5g	0%
Saturated Fat 33.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 5270.8mg	0%
Total Carbohydrate 210.2g	0%
Dietary Fiber 53.7g	0%
Total Sugars 25.9g
Protein 82.4g	0%

Vitamin D 0IU	0%
Calcium 582.5mg	0%
Iron 31.3mg	0%
Potassium 3922.5mg	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: 39.7%

Protein: 17.0%

Carbs: 43.3%