Vegan Dal Makhni

Indulge in the comforting flavors of Vegan Dal Makhni, a plant-based twist on the classic North Indian dish that's rich, creamy, and packed with protein. This recipe combines hearty whole black lentils and tender kidney beans simmered to perfection in a luscious tomato and coconut milk base, infused with aromatic spices like garam masala, cumin, and turmeric. A touch of vegan butter and crushed fenugreek leaves add a luxurious depth of flavor, while fresh cilantro and a squeeze of lemon juice brighten every bite. Perfect for a cozy dinner, this vegan dal makhni is best served with fluffy basmati rice or warm vegan naan for an inviting meal that's as nourishing as it is delicious. Ideal for meal prep and naturally gluten-free, this dish is a must-try for anyone craving authentic Indian flavors with a vegan twist.

Nutriscore Rating: 78/100

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 (canned or soaked overnight)
• 4 cups Water
• 1 teaspoon Salt
• 1 cup Coconut milk
• 1.5 cups Tomato purée
• 2 tablespoons Vegan butter or margarine
• 1 tablespoon Ginger-garlic paste
• 1 teaspoon Red chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Fenugreek leaves (kasuri methi)
• 2 tablespoons Fresh cilantro
• 1 tablespoon Lemon juice

Directions

Step 1

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

Step 2

In a large bowl, soak the kidney beans overnight or for at least 8 hours if not using canned beans. Drain and rinse before using.

Step 3

In a large pot, add the lentils, kidney beans, and 4 cups of water. Bring to a boil, then reduce the heat to a simmer. Cook for 50-60 minutes or until the beans are tender.

Step 4

In a separate pan, melt the vegan butter over medium heat. Add the ginger-garlic paste and sauté for 1-2 minutes until fragrant.

Step 5

Add the tomato purée to the pan and cook for 5 minutes, stirring occasionally.

Step 6

Stir in the red chili powder, ground cumin, garam masala, turmeric, and salt. Cook for another 5 minutes to allow the spices to infuse.

Step 7

Pour in the coconut milk and mix well. Simmer for 5 minutes.

Step 8

Add the cooked lentils and kidney beans to the pan. Stir everything together until well combined.

Step 9

Reduce the heat to low and let the dal simmer for 20-25 minutes, stirring occasionally to prevent sticking.

Step 10

Crush the fenugreek leaves between your palms and add them to the dal, stirring well.

Step 11

Taste and adjust salt or spices if needed.

Step 12

Turn off the heat and stir in the lemon juice.

Step 13

Garnish with fresh cilantro before serving.

Step 14

Serve hot with rice or vegan naan.

Nutrition Facts

Serving size	(1959.4g)

Amount per serving	% Daily Value*
Calories	1266.7

Total Fat 28.7g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2965.0mg	0%
Total Carbohydrate 198.1g	0%
Dietary Fiber 54.7g	0%
Total Sugars 38.0g
Protein 64.6g	0%

Vitamin D 0IU	0%
Calcium 494.3mg	0%
Iron 26.5mg	0%
Potassium 4402.7mg	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: 19.7%

Protein: 19.7%

Carbs: 60.5%