Vegan Dal Makhani - Black lentils and Beans in creamy buttery gravy
User Reviews
5
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Prep Time
1 hr
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Cook Time
1 hr
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Total Time
2 hrs
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Servings
4
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Calories
233 kcal
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Cuisine
Indian, Vegan, gluten-free
Vegan Dal Makhani - Black lentils and Beans in creamy buttery gravy
Description
This vegan Dal Makhani begins by soaking black gram and kidney beans overnight, then pressure cooking them with salt and chili powder until soft. The tempering starts with neutral oil heated with cumin seeds, followed by green chilies, ginger, garlic, onion, asafoetida, and turmeric, cooked until onions turn translucent and tomatoes become mushy. This aromatic base is combined with the cooked lentils and beans, along with garam masala, fenugreek leaves, and plant-based milks made by blending almonds and cashews with water.
The final simmer melds flavors and allows some lentils to be mashed, creating a creamy, thick texture characteristic of Dal Makhani. The vegan butter adds richness and a buttery mouthfeel without dairy products. The dish has a complex layering of spices alongside the natural earthiness of the black gram and kidney beans.
This lentil curry suits warming meals served with rice or flatbreads. It can be made in a slow cooker using canned kidney beans for convenience, although soaking and cooking from raw beans enhances texture and flavor.
Cooking times vary by pressure cooker type, but allowing natural pressure release preserves the lentils' texture. Adjust thickness by adding water as needed during simmering. A small dollop of vegan butter or olive oil before serving adds gloss and richness.
Ingredients
For the Lentils:
- 1 cup black gram Urad Whole or use black lentils(see first paragraph for sub options, whole
- 1/2 cup Kidney Beans , Rajma
- 3.5 cups water
- 1 teaspoon salt or to taste
- 1/2 teaspoon red chili powder or cayenne or to taste
For the Tempering:
- 2 tsp neutral cooking oil generic cooking oil
- 1 teaspoon cumin seeds
- 2-3 green chili I use Serrano chili pepper, finely chopped
- 1 inch ginger finely chopped
- 5-6 garlic finely chopped, cloves
- 1 onion chopped, medium size
- 1/8 teaspoon asafoetida hing
- 1/2 teaspoon turmeric powder
- 2 tomato chopped, medium size
- 1 teaspoon garam masala regular or punjabi
- 1 Tablespoon fenugreek leaves Kasoori methi, or Use a 1/2 teaspoon fenugreek/methi seeds-Optional, dried
- 2 Tablespoons almond milk
- 1/3 cup cashew milk Blend 3 tbsp cashews in 1/3 cup water until smooth.
- vegan butter such as Earth Balance, as needed
Instructions
- Soak the lentils and beans overnight.
- Pressure cook black gram and Kidney beans in 3.5 cups of water with salt and chili powder for 3-4 whistles (25 minutes at high pressure once pressure has reached).
- Or use a slow cooker to cook urad beans and keep ready. Kidney beans cannot be cooked in a slow cooker from raw state, so use 1 cup cooked canned beans.
- In a large pan, add oil and heat on medium-high heat.
- Add cumin seeds and cook till they start to change color.
- Add ginger, garlic and green chili and saute until golden.
- Add onion, asafetida and cook until translucent.
- Add the tomato and turmeric and cook until tomatoes are mushy. (13-15 minutes till this step).
- Add the cooked black gram, kidney beans and the water they were cooked in.
- Add garam masala, fenugreek and the milks. Mix, taste and adjust salt.
- Add more water if the mixture is too thick.
- Simmer on low heat till the dals/beans are totally soft. Mash some of the lentils with the spatula. 30 minutes.
- Or Pressure cook for 5 minutes at high pressure once the pressure has reached. (1 whistle + simmer for 5)
- Top with a small dollop of vegan butter or olive oil and cilantro.
- Serve with Roti/Naan flatbread or Rice Pilaf or other cooked grains like Quinoa, millet.
Notes
- Soak lentils and beans overnight for even cooking.
- If using a slow cooker, substitute canned kidney beans to ensure proper cooking.
- Allow natural pressure release to maintain lentil texture and avoid mushiness.
- Add water to adjust consistency during simmering as preferred.
- Top with vegan butter or olive oil and fresh cilantro before serving for added richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 14g | 28% |
| Fat | 3g | 5% |
| Sodium | 606mg | 25% |
| Potassium | 267mg | 6% |
| Fiber | 13g | 52% |
| Sugar | 4g | 8% |
| Vitamin A | 585IU | 12% |
| Vitamin C | 16.4mg | 18% |
| Calcium | 76mg | 8% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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