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

How to make restaurant style non-dairy Dal Makhani. gluten-free Soy-free Indian Recipe. Instant Pot Option in notes

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 whole black gram , Urad Whole or use black lentils(see first paragraph for sub options)
  • 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 oil
  • 1 teaspoon cumin seeds
  • 2-3 green chilis finely chopped I use Serrano chili pepper
  • 1 inch ginger finely chopped
  • 5-6 garlic cloves finely chopped
  • 1 medium size onion chopped
  • 1/8 teaspoon asafoetida hing
  • 1/2 teaspoon turmeric powder
  • 2 medium size tomatoes chopped
  • 1 teaspoon garam masala regular or punjabi
  • 1 Tablespoon dried fenugreek leaves Kasoori methi, or Use a 1/2 teaspoon fenugreek/methi seeds-Optional
  • 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

  • Instant Pot: 
  •  
  • There are several types of pressure cookers. Some have different pressure settings. The one I use has a whistle top which acts as the pressure regulator(this model ). And it only has setting for high pressure. When the pressure inside builds up to high pressure, the pressure regulator automatically releases a little pressure at intervals to keep it maintained at a safe high pressure. That release sounds like a whistle because of the sudden steam release, which is counted to time the cooking as I have learnt from mom :).
  • Nutritional values based on one serving
  • 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 30 minutes at high pressure. Let the pressure release naturally. 
  • In a large pan or a cleaned out instant pot, add oil and heat on medium-high heat or saute mode in the IP.
  • 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). Deglaze with 2 tbsp of water if needed.
  • Add the cooked black gram, kidney beans and the water they were cooked in.
  • Add garam masala, fenugreek and the milks. Mix really well to pick up any stuck bits, taste and adjust salt.
  • Add more water if the mixture is too thick.
  • Pressure cook for 5 to 10 mins, Or simmer on saute for 30 minutes.(depends on your preferred consistency of the beans). Mash some of the lentils with the spatula. 
  • Top with a small dollop of vegan butter or olive oil and cilantro.

Nutrition Information

Calories 233kcal (12%) Carbohydrates 37g (12%) Protein 14g (28%) Fat 3g (5%) Sodium 606mg (25%) Potassium 267mg (8%) 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: 4Serving

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.