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.
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
Instructions
- In a medium pot over medium heat, melt the vegan butter.
- Add minced garlic, garlic powder, ground fenugreek, and garam masala. Sauté for about 2 minutes until fragrant.
- If using, stir in the chopped onion and jalapeños. Cook for 2–3 minutes until the onion softens.
- Add the beluga lentils and water. Bring to a simmer and cook uncovered for about 15 minutes, stirring occasionally, until lentils begin to soften.
- Stir in kidney beans, tomato paste, and coconut milk. Simmer for another 5 minutes until the mixture becomes rich and creamy.
- Season with salt and black pepper to taste. Serve warm with rice or flatbread.
Notes
Add more green chilies or cayenne for extra spice.
Use smoked paprika or liquid smoke for a smoky flavor.
Substitute beluga lentils with whole black lentils (urad dal) or green lentils.
For extra creaminess, swirl in a tablespoon of coconut cream before serving.
Garnish with chopped cilantro for a fresh finish.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 336
- Sugar: 4g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
