This vegan dal makhani is rich, buttery and divine! It’s loaded with flavor from a perfect blend of spices, with a creamy and luxurious texture. You’ll definitely come back for seconds.
This vegan dal makhani is so good it will knock your socks off. Also known as black lentil dal this is an ultra rich, creamy, restaurant quality dish.
It’s also pretty easy!
You have to know in advance that you want to make it, because the lentils need to soak overnight, but once your lentils are soaked and ready to go, it’s a pretty straightforward recipe that will seriously wow you.
It’s not super fast, but it’s entirely worth the extra time.
For a super quick and easy dal try our red lentil dal (ready in 30 minutes). And if you love Indian-inspired recipes, then you’ll also love our vegan chana masala, vegan tikka masala and vegan butter chicken.
Ingredients For Dal Makhani:
Ingredient Notes
- Red kidney beans – we used one 15-ounce can of red kidney beans (drained). If you want to use cooked kidney beans (not canned) then you can use 1 ½ cups.
- Urad dal – should be whole urad dal. They are also known as whole black lentils or black gram. They are not the same as black beluga lentils.
- Onion – is finely grated for this recipe.
- Coconut cream – should be canned and unsweetened. You can also use full fat, canned, unsweetened coconut milk or our vegan heavy cream substitute instead.
How To Make Vegan Dal Makhani
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Rinse the whole urad dal lentils under running water. Then soak them in 3 cups of water overnight.
- Then drain the water from the soaked urad dal and rinse them under running water.
- Add the urad dal to a pot with 4 cups of water and ¼ teaspoon of salt.
- Bring to a boil over medium heat, then reduce the heat, cover and simmer for an hour until the urad dal is soft. You should be able to easily mash it between your fingers.
- Add kidney beans and mix them in.
- Turn off the heat and roughly mash the urad dal and red kidney beans with a potato masher, making sure to leave some urad dal and kidney beans partially intact. Set aside.
- Add vegan butter and finely grated onion to a separate pot on medium heat and sauté until the onion is soft.
- Add crushed garlic, minced ginger, chopped green chili, garam masala, cumin, ground coriander and smoked paprika and sauté for a minute or two to toast the spices.
- Add crushed tomatoes, a bay leaf, salt, black pepper, liquid smoke and light brown sugar and mix in. Let it cook for 2 minutes.
- Add the cooked urad dal and 1 cup of water and mix together.
- Bring to a simmer then reduce heat and gently simmer for 30 minutes, stirring regularly to prevent sticking as it thickens.
- Remove the bay leaf.
- Add coconut cream and vegan butter and mix in well.
- Turn off the heat and let the dal rest for 15 minutes before serving.
Serving Suggestions
Serve dal makhani topped with a swirl of coconut cream and fresh chopped cilantro, with sides of basmati rice and vegan naan.
Chef’s Tips
- Creamy and buttery. This is not supposed to be a low fat dish. If you cut down on the vegan butter or coconut cream, then it just won’t be the same. It tastes indulgent, and it’s supposed to. This is what makes it restaurant quality.
- Keep an eye on it as it cooks. This dal makhani thickens quite a lot so if you’re not keeping an eye on it and giving it a stir now and again, then it can stick to the bottom and burn.
Storing and Freezing
Keep it stored in a covered container in the fridge for 4-5 days. It can be reheated in the microwave or on the stovetop over low heat. If it’s too thick then add a little water to it while reheating.
It also freezes very well for up to 3 months. Let it cool completely and then portion and freeze it in freezer safe containers. Thaw overnight in the fridge and then reheat as usual.
More Vegan Lentil Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Dal Makhani
Ingredients
- ¾ cup Whole Urad Dal (150g)
- 3 cups Water (720ml) For Soaking
- 4 cups Water (960ml) For Cooking
- ¼ teaspoon Salt
- 15 ounce Can Red Kidney Beans or 1 and ½ cups
- 3 Tablespoons Vegan Butter (45g)
- 1 Medium Onion White, Yellow or Brown, Finely Grated
- 3 Cloves Garlic Crushed
- 1 Tablespoon Minced Ginger
- 2 Green Chilis Seeded and Chopped
- 1 teaspoon Garam Masala
- ½ teaspoon Ground Cumin
- ½ teaspoon Ground Coriander
- ½ teaspoon Smoked Paprika
- ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- 14 ounces Canned Crushed Tomatoes (400g) or Passata
- 1 Bay Leaf
- ⅛ teaspoon Liquid Smoke
- 1 Tablespoon Light Brown Sugar or Coconut Sugar
- 1 cup Water (240ml)
- ⅓ cup Coconut Cream (80ml) Canned, Unsweetened
- 2 Tablespoons Vegan Butter (30g)
Serving:
- Coconut Cream Drizzled
- Fresh Chopped Cilantro
- Basmati Rice
- Vegan Naan
Instructions
- Rinse the whole urad dal lentils under running water. Then soak them in 3 cups of water overnight.
- Then drain the water from the soaked urad dal and rinse them under running water.
- Add the urad dal to a pot with 4 cups of water and ¼ teaspoon of salt.
- Bring to a boil over medium heat, then reduce the heat, cover and simmer for an hour until the urad dal is soft. You should be able to easily mash it between your fingers.
- Add kidney beans and mix them in.
- Turn off the heat and roughly mash the urad dal and red kidney beans with a potato masher, making sure to leave some urad dal and kidney beans partially intact. Set aside.
- Add vegan butter and finely grated onion to a separate pot on medium heat and sauté until the onion is soft.
- Add crushed garlic, minced ginger, chopped green chili, garam masala, cumin, ground coriander and smoked paprika and sauté for a minute or two to toast the spices.
- Add crushed tomatoes, a bay leaf, salt, black pepper, liquid smoke and light brown sugar and mix in. Let it cook for 2 minutes.
- Add the cooked urad dal and 1 cup of water and mix together.
- Bring to a simmer then reduce heat and gently simmer for 30 minutes, stirring regularly to prevent sticking as it thickens.
- Remove the bay leaf.
- Add coconut cream and vegan butter and mix in well.
- Turn off the heat and let the dal rest for 15 minutes before serving.
- Serve topped with a swirl of coconut cream and fresh chopped cilantro, with sides of basmati rice and vegan naan.
Notes
- Urad dal – should be whole urad dal. They are also known as whole black lentils or black gram. They are not the same as black beluga lentils.
- Coconut cream – should be canned and unsweetened. You can also use full fat, canned, unsweetened coconut milk or our vegan heavy cream substitute instead.
- Keep an eye on it as it cooks. This dal makhani thickens quite a lot so if you’re not keeping an eye on it and giving it a stir now and again, then it can stick to the bottom and burn.
- Storing: Keep it stored in a covered container in the fridge for 4-5 days. It can be reheated in the microwave or on the stovetop over low heat. If it’s too thick then add a little water to it while reheating.
- Freezing: It also freezes very well for up to 3 months. Let it cool completely and then portion and freeze it in freezer safe containers. Thaw overnight in the fridge and then reheat as usual.
- Nutritional information excludes rice and naan.
A hearty, palatable, delicious dish especially for those colder days.
Thanks Anna!