Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Vegan Dal Makhani
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.
Ingredients
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.
