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Vegan Dal Makhani - Black lentils and Beans in creamy buttery gravy
5 from 57 votes

Vegan Dal Makhani - Black lentils and Beans in creamy buttery gravy

Vegan Dal Makhani features black gram and kidney beans simmered in a creamy, spiced tomato gravy enriched with almond and cashew milk, and vegan butter. The dish uses a tempering of cumin, garlic, ginger, and green chilies to build depth, while fenugreek leaves add a signature aroma. This results in a rich, velvety lentil curry without dairy.

Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
Servings: 4
Calories: 233 kcal
Cuisine: Indian, Vegan, gluten-free

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

    Cup of Yum
  1. Soak the lentils and beans overnight.
  2. 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).
  3. 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.
  4. In a large pan, add oil and heat on medium-high heat.
  5. Add cumin seeds and cook till they start to change color.
  6. Add ginger, garlic and green chili and saute until golden.
  7. Add onion, asafetida and cook until translucent.
  8. Add the tomato and turmeric and cook until tomatoes are mushy. (13-15 minutes till this step).
  9. Add the cooked black gram, kidney beans and the water they were cooked in.
  10. Add garam masala, fenugreek and the milks. Mix, taste and adjust salt.
  11. Add more water if the mixture is too thick.
  12. Simmer on low heat till the dals/beans are totally soft. Mash some of the lentils with the spatula. 30 minutes.
  13. Or Pressure cook for 5 minutes at high pressure once the pressure has reached. (1 whistle + simmer for 5)
  14. Top with a small dollop of vegan butter or olive oil and cilantro.
  15. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 233

% 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.