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Vegan Dal Makhani Recipe

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★★★★★

5 from 132 reviews

This Vegan Dal Makhani is a creamy, richly spiced Indian-inspired lentil and bean stew, perfect for a hearty and nutritious meal. Made with brown lentils and kidney beans simmered in a flavorful blend of spices, tomato paste, crushed tomatoes, and coconut milk, it offers a delicious plant-based alternative to the traditional dal makhani. The dish is enhanced with garlic, ginger, and fresh cilantro, finished with a touch of lemon juice to brighten the flavors.

Ingredients

Scale

Lentils & Beans

  • 1 cup brown lentils, soaked overnight
  • 1 can (13.5 oz) kidney beans, drained and rinsed

Aromatics & Spices

  • 4 tbsp olive oil or avocado oil
  • 1/2 medium white onion, finely chopped
  • 5 garlic cloves, finely grated
  • 2” piece ginger, finely grated
  • 2 tbsp tomato paste
  • 1 tbsp coconut sugar
  • 2 tsp kosher salt, plus more as needed
  • 2 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1/2 tsp Ceylon cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves

Other Ingredients

  • 1 (14 oz or 400 g) can crushed tomatoes
  • 1 (13.5 oz or 425 ml) can coconut milk
  • 1/2 cup finely chopped cilantro
  • 1–2 tbsp lemon juice

Instructions

  1. Prepare Lentils and Beans: Soak 1 cup of brown lentils overnight to soften them. Drain and rinse them. Drain and rinse 1 can of kidney beans.
  2. Heat Oil and Toast Spices: In a large pot or deep skillet, heat 4 tablespoons of olive or avocado oil over medium heat. Add 2 teaspoons of cumin seeds and toast until fragrant.
  3. Sauté Aromatics: Add half a finely chopped white onion to the pot and sauté until translucent. Then add 5 finely grated garlic cloves and a 2-inch piece of grated ginger. Cook until aromatic.
  4. Add Spices and Tomato Paste: Stir in 2 tablespoons of tomato paste along with 1 tablespoon coconut sugar, 2 teaspoons kosher salt, 1 teaspoon coriander, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 1/2 teaspoon Ceylon cinnamon, 1/2 teaspoon ground cardamom, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves. Cook the spice mixture for a couple of minutes to release flavors.
  5. Add Tomatoes and Simmer: Stir in one 14 oz can of crushed tomatoes. Bring the mixture to a simmer and cook for about 10 minutes to deepen the flavor.
  6. Add Lentils and Beans: Add the soaked lentils and kidney beans to the pot along with 1 can (13.5 oz or 425 ml) of coconut milk. Stir well to combine.
  7. Cook the Dal: Reduce heat to low, cover, and let the dal simmer gently, stirring occasionally, for about 40-50 minutes, or until the lentils are tender and the sauce is creamy. Add water if needed to adjust consistency.
  8. Finish and Season: Stir in half a cup of finely chopped cilantro and 1-2 tablespoons of lemon juice. Taste and adjust salt or spice levels if necessary.
  9. Serve: Serve hot with steamed rice, naan, or your favorite flatbread for a wholesome vegan meal.

Notes

  • Soaking lentils overnight helps reduce cooking time and improves digestibility.
  • If you prefer, red lentils can be used but will have a different texture.
  • Adjust cayenne pepper to control the heat according to your preference.
  • Using coconut milk adds creaminess and richness while keeping the dish dairy-free.
  • Leftovers keep well in the refrigerator for up to 3 days and also freeze well.

Keywords: Vegan Dal Makhani, Indian lentil stew, vegan Indian recipe, plant-based dal, creamy vegan dal, lentils recipe, dairy-free dal makhani

Find it online: https://mjrecipe.com/vegan-dal-makhani-recipe/