Vegan Dal Makhani
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5
364 reviews
Excellent
Vegan Dal Makhani
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Vegan Dal Makhani is a creamy lentil and bean stew made with whole urad dal, kidney beans, aromatic whole and ground spices, tomato, and cashew cream. Its slow-cooked, richly spiced nature produces a hearty, smooth, and flavorful dish that can be enjoyed as a filling main course or with rice and bread.
Description
This recipe features whole urad dal (black gram) and dried kidney beans soaked and cooked until very soft, forming the lentil and bean base. The slow simmering with spices including cinnamon, cardamom, cloves, bay leaf, cumin, ginger, garlic, tomato paste, and fresh tomatoes builds layers of warmth and depth. Spices like coriander, red chili powder, nutmeg, and garam masala are blended fresh to enhance the aromatic quality.
The addition of cashew cream (or coconut milk) gives the dal a smooth, rich texture while maintaining its vegan profile. The optional dhungar method uses charcoal to impart smokiness. The final tadka (tempering) with vegan butter, kasoori methi, and ginger finishes the dish with extra flavor and aroma.
Dal Makhani is traditionally served hot with rice or flatbreads like naan, making for a comforting and hearty meal. Adjusting chili powder levels tailors heat, and the cashew cream delivers richness without dairy.
Careful soaking and simmering ensure the beans are tender while regular stirring helps achieve creamy consistency. Use only Indian red chili powder for authentic heat. Salt quantities should be slightly lower if sea salt is used.
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Ingredients
- 1 cup urad dal aka black gram, 205g
- ¼ cup kidney bean dried, 44g
- 1 teaspoon baking soda
Whole Spices
- 1 ½ tablespoons grapeseed oil or neutral oil
- 1 cinnamon stick 2 to 3 inch
- 4 green cardamom pods seeds only (¼ heaping tsp of seeds
- 3 clove whole
- 1 bay leaf
- 1 teaspoon cumin seeds
Aromatics and Ground Spices
- 1 red onion very finely diced, medium-large
- 1-inch piece ginger minced or grated, fresh
- 4 garlic finely chopped, cloves
- 2 tablespoons tomato paste
- ⅛ teaspoon nutmeg (I prefer freshly grated, but ground is fine)
- 1 teaspoon Coriander
- ½ teaspoon red chili powder 1 tsp for a spicier version; 1/4 tps for a mild version, Indian
- 2 teaspoons salt kosher
- black pepper freshly cracked
- 2 tomato 8-10 oz, 230-280g), diced, medium
Other ingredients
- 3 ½ to 4 cups water 840-960 mL, water and bean cooking liquid
- ½ cup cashew cream 120 mL or full-fat coconut milk
- 1 cup cilantro 12 g, leaves and tender stems, chopped
- 1 tablespoon lemon juice plus more as needed
- ½ to 1 teaspoon organic cane sugar (as needed)
Dhungar method (for smokiness; optional)
- 1 to 2- inch lump charcoal piece
- ½ teaspoon neutral-flavored oil
Tadka
- 3 tablespoons vegan butter 42g
- 1-inch piece ginger peeled and cut into matchsticks (optional; only if you love ginger
- 1 tablespoon kasoori methi crushed with your hands
- 1 teaspoon garam masala
- ½ teaspoon Indian red chile powder
Cashew Cream (optional)
- 1/2 cup cashew raw, 70g
- 6 tablespoons water more as needed, 90 mL
- 1 tablespoon lemon juice freshly squeezed
- 1/2 teaspoon kosher salt
Instructions
- Rinse the whole urad dal and kidney beans and scrub them with your hands; drain the water and repeat this process a few times.
- Cover the lentils and beans with a few inches of cold water. Add the baking soda. Soak for 8 hours (or overnight). Drain and rinse several times, until the water runs clear. Note: you can quick soak them by covering them with boiling water for 4 hours.
- Cook the lentils and beans. Transfer them to a medium saucepan and cover with 1 to 2 inches of water and ½ teaspoon kosher salt. Cover and bring to a boil, skimming off the foam that rises to the surface once it starts to boil. Boil uncovered for 10 minutes, then reduce the heat to maintain a simmer and simmer for 80 to 90 minutes until the beans and lentils are very soft. If the water evaporates during simmering, add freshly boiled water as needed.
- Fit a bowl underneath a colander and drain the lentils and beans, saving the cooking liquid. Measure out the cooking liquid and add enough water to make 3 1/2 cups (4 cups for a slightly looser dal). Mash the lentils and beans with a potato masher, fork, or large wooden spoon. Set both aside for now.
- Start cooking the dal. Heat the 1 ½ tablespoons oil in a deep saute pan or Dutch oven over medium-high heat. Once hot, add the cinnamon stick, cardamom, cloves, bay leaf, and cumin seeds. Cook for 45 to 60 seconds, swirling the pan frequently, until aromatic and sizzling.
- Add the onions with a pinch or two of salt. Cook, stirring occasionally, until the onions are starting to brown, 5 to 7 minutes. Add in a few splashes of water towards the end to pick up the fond and to prevent them from getting too brown.
- Add the garlic and ginger, and cook for 1 minute, tossing frequently. Add the tomato paste, nutmeg, coriander, red chile powder, 1 1/2 to 2 teaspoons of kosher salt, and pepper to taste. Stir frequently for 60 to 90 seconds. Add the tomatoes and their juices, and cook until broken down and softened, 2-3 minutes.
- Pour in the bean liquid/water mixture and scrape up any browned bits to deglaze the pan. Add the mashed lentils and beans, and stir well.
- Bring to a boil, then reduce the heat to maintain a simmer. Stir every 10 minutes for at least 60 minutes, or up to 80 minutes (slow cooking enhances the flavors and makes it extremely creamy). During simmering, add more freshly boiled water, as needed, if it looks like it’s drying up.
- Pour in the cashew cream or coconut milk and simmer for another 10 minutes, stirring occasionally to prevent sticking.
- Dhungar Method (optional, for smokiness). Take a small stainless steel or glass bowl and position it in the middle of the cooked dal. If you don't have such a bowl, take a medium onion and cut it in half, around the orbit. Hollow out one half.
- Using tongs, take a 1 to 2 inch piece of lump charcoal and hold it directly over an open flame (I use my gas burner). Rotate it from time to time and heat for 2 to 3 minutes, until it turns red hot in spots and has a few white markings. Note: I don't recommend heating it for more than 3ish minutes, as the smoky flavor can become overpowering.
- Working as quickly as you can, transfer the charcoal to the small bowl and pour ½ teaspoon of neutral flavored oil on top of the charcoal (it will start smoking immediately). Cover the pan with the lid and steam for 2 to 3 minutes. Remove the lid and use tongs to remove the small bowl. Discard the charcoal. Stir the dal again.
- Add in the cilantro and lemon juice and season to taste with salt. If it’s a bit too acidic for your taste, add the sugar. Fish out the cinnamon stick and bay leaf.
- Make the tadka. Heat the vegan butter in a medium frying pan on the stove over medium high heat. Once melted, add the ginger (if using) and cook for 30 seconds, stirring frequently. Crush the kasoori methi with your hands into the dal, and add the garam masala and red chile powder. Cook for another 30 seconds, swirling the pan frequently. Pour the tadka over the dal and serve.
- If making the cashew cream. Cover the cashews with some water in a saucepan. Bring to a boil and boil for 15 minutes. Drain and rinse cashews (Or soak overnight in cool water). Transfer the drained cashews to a food processor. Add the water, lemon juice, and salt. Blend for 3-4 minutes, scraping down as you go, until all cashews are pulverized and the mixture is smooth.Note: you can double this recipe and make it in a high-powered blender (the amount here doesn't have enough liquid for most blenders)
Notes
- Whole urad dal is not the same as black beluga lentils; use the specified ingredient for authentic texture.
- Canned kidney beans can be used as a substitute; see ingredient notes for details.
- Cashew cream is preferred for creaminess, though full-fat coconut milk is an alternative.
- Indian red chili powder differs from Western blends and is spicier; adjust quantity accordingly.
- If using sea salt, reduce salt amount slightly for balance.
Nutrition Information
Show Details
Calories
412kcal
(21%)
Carbohydrates
45g
(15%)
Protein
17g
(34%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Sodium
943mg
(39%)
Potassium
586mg
(12%)
Fiber
15g
(60%)
Sugar
5g
(10%)
Vitamin A
1482IU
(30%)
Vitamin C
19mg
(21%)
Calcium
92mg
(9%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 45g | 15% |
| Protein | 17g | 34% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Sodium | 943mg | 39% |
| Potassium | 586mg | 12% |
| Fiber | 15g | 60% |
| Sugar | 5g | 10% |
| Vitamin A | 1482IU | 30% |
| Vitamin C | 19mg | 21% |
| Calcium | 92mg | 9% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
364 reviews
Excellent
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