Vegan Dal Makhani

Name: Vegan Dal Makhani
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 300g whole black urad dal, soaked overnight; 100g kidney beans, soaked overnight; 200ml coconut cream; 1 large onion, finely diced; 4 cloves garlic, minced; 2cm fresh ginger, minced; 400g crushed tomatoes; 2 tsp garam masala; 1 tsp ground cumin; 1 tsp chilli powder; 1 tsp smoked paprika; 3 tbsp coconut oil

Rich, creamy vegan black dal slow-cooked with coconut cream instead of butter and cream. Simmering the dal on very low heat for a full hour, stirring frequently, breaks it down into the thick, creamy texture dal makhani is known for.

Total time

170 min

Prep

20 min

Cook

150 min

Difficulty

medium

Cuisine

Vegan

vegetarianvegangluten-free

Ingredients

300gwhole black urad dal, soaked overnight

100gkidney beans, soaked overnight

200mlcoconut cream

1large onion, finely diced

4 clovesgarlic, minced

2cmfresh ginger, minced

400gcrushed tomatoes

2 tspgaram masala

1 tspground cumin

1 tspchilli powder

1 tspsmoked paprika

3 tbspcoconut oil

Instructions

Pressure cook or simmer soaked dal and beans in fresh water 1.5 hours until completely soft.

Fry onion in coconut oil until deep golden, add garlic and ginger.

Add all spices, cook 2 minutes.

Add crushed tomatoes, cook 10 minutes until rich and dark.

Add cooked dal to tomato base, stir well.

Simmer on very low heat 1 hour stirring frequently.

Add coconut cream and simmer 15 more minutes.

Serve with rice or naan — the longer it cooks the better it gets.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

331

Protein

5.9g

Fat

28.3g

Carbs

18.6g

Fiber

5.8g

Sodium

21mg

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