Name: Creamy Vegan Dal Makhani
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Indian
Ingredients: 1/2 cup beluga lentils; 2 1/2 cups water; 3 tablespoons vegan butter (or olive oil); 3 cloves garlic, minced; 1 tablespoon garlic powder; 1 tablespoon ground fenugreek (or kasuri methi); 2 tablespoons garam masala; 15 oz (about 425 g) canned kidney beans, drained and rinsed; 1/4 cup tomato paste; 3/4 cup coconut milk; Salt and black pepper, to taste; Optional: 1/2 cup finely chopped onion; Optional: 1–2 jalapeños or green chilies, finely chopped

This Creamy Vegan Dal Makhani brings all the bold, comforting flavors of the classic North Indian dish into a plant-based, one-pot meal. I use hearty beluga lentils and kidney beans simmered in aromatic spices, tomato paste, and creamy coconut milk for a deeply satisfying bowl. It’s the kind of cozy dish I keep coming back to, especially when I want something rich without the dairy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup beluga lentils

2 1/2 cups water

3 tablespoons vegan butter (or olive oil)

3 cloves garlic, minced

1 tablespoon garlic powder (or to taste)

1 tablespoon ground fenugreek (or kasuri methi)

2 tablespoons garam masala

15 oz (about 425 g) canned kidney beans, drained and rinsed

1/4 cup tomato paste

3/4 cup coconut milk

Salt and black pepper, to taste

Optional: 1/2 cup finely chopped onion

Optional: 1–2 jalapeños or green chilies, finely chopped

Directions

I start by melting vegan butter in a medium pot over medium heat. Then I add the minced garlic, garlic powder, ground fenugreek, and garam masala, sautéing them for about 2 minutes until they become fragrant.

If I’m using onion and jalapeños, I stir them in next and let them cook for 2–3 minutes until the onion softens.

I add the beluga lentils and water, bringing the mix to a simmer. I cook it uncovered for around 15 minutes, giving it the occasional stir, until the lentils start to soften.

Then I stir in the kidney beans, tomato paste, and coconut milk. I let everything simmer for another 5 minutes until the mixture is rich and creamy.

Finally, I season with salt and black pepper and serve it warm with rice or flatbread.

Servings and timing

This recipe serves 4 people.

Prep time: 5 minutes

Cooking time: 20 minutes

Total time: 25 minutes

Calories per serving: Approximately 336 kcal

Variations

Spicier version: I sometimes add extra green chilies or a pinch of cayenne for more heat.

Smoky flavor: For a deeper, smokier flavor, I’ve stirred in a bit of smoked paprika or even a dash of liquid smoke.

Lentil swap: If I’m out of beluga lentils, I use whole black lentils (urad dal) or even green lentils—they work well too.

Cream boost: When I want it even creamier, I swirl in an extra tablespoon of coconut cream right before serving.

Herb finish: I’ve also tried finishing it with chopped cilantro for a burst of freshness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I use the stovetop or microwave and add a splash of water or coconut milk if it thickens too much. This dish also freezes well for up to 2 months—perfect for meal prep.

FAQs

What can I use instead of beluga lentils?

I often use whole black lentils (urad dal) or green lentils if I don’t have beluga lentils on hand. They hold up well and have a similar texture.

Is this dal makhani spicy?

It has a warm, gently spiced flavor. If I want it spicier, I just add more chilies or a pinch of cayenne pepper.

Can I make this without coconut milk?

Yes, I’ve replaced coconut milk with cashew cream or oat milk before. The texture changes slightly, but it’s still delicious and creamy.

Do I need to soak the lentils first?

For beluga lentils, soaking isn’t necessary. They cook quickly in about 15–20 minutes, so I just rinse and use them directly.

What’s the best way to serve vegan dal makhani?

I usually pair it with basmati rice, jeera rice, or naan. It also goes well with roti or any flatbread I have on hand.

Conclusion

This Creamy Vegan Dal Makhani is one of my favorite go-to comfort meals. It’s simple, rich, and satisfying—all while being completely plant-based. Whether I’m making it for a quiet night in or meal-prepping for the week, it always delivers. With just one pot and pantry staples, I can enjoy a nourishing, flavorful Indian classic any time I want.

📖 Recipe:

Creamy Vegan Dal Makhani

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Author: Sophia
Total Time: 25 minutes
Yield: 4 servings
Diet: Vegan

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Description

This Creamy Vegan Dal Makhani is a plant-based take on the classic North Indian dish, made in one pot with hearty beluga lentils, kidney beans, aromatic spices, tomato paste, and creamy coconut milk. It’s comforting, flavorful, and dairy-free.