Vegan Dal Makhani Recipe

If you’ve ever fallen in love with the comfort and warmth of Indian food but wanted a plant-based twist, this Vegan Dal Makhani Recipe is going to become your go-to. It’s rich, creamy, and spiced just right — no dairy required. The magic of slow-simmered lentils and beans bathing in a blend of aromatic spices and coconut milk makes this dish as hearty as it is wholesome.

I remember the first time I made this Vegan Dal Makhani Recipe; it filled my kitchen with the most inviting scents and brought everyone to the table eager for seconds. Whether you’re craving a cozy dinner on a chilly night or simply want to impress friends with a flavor-packed dish that’s entirely vegan, this recipe is worth every minute you spend cooking it.

Ingredients You’ll Need

Each ingredient in this Vegan Dal Makhani Recipe plays a special role to build depth and richness without dairy. Fresh spices and soaking your lentils make a big difference, so here’s what you’ll want to stock up on before you begin.

• Brown Lentils: Soaking overnight really helps soften them for that creamy finish.
• Kidney Beans: Adds texture and protein; canned works well for convenience.
• Olive or Avocado Oil: Use good quality oil for sautéing—the flavor base starts here.
• White Onion: Finely chopped to melt smoothly into the sauce.
• Garlic: Freshly grated garlic gives a punch—you won’t want to skip it.
• Ginger: Adds warmth and a subtle zing, grated fresh for best aroma.
• Tomato Paste: Concentrated tomato flavor that thickens the dal.
• Coconut Sugar: Just a touch to balance the acidity of tomatoes.
• Kosher Salt: Seasons deeply, but you can adjust as you taste.
• Cumin Seeds: Toast these lightly for a smoky, earthy background.
• Coriander Powder: Adds a mild citrus note complementing other spices.
• Cayenne Pepper: For that gentle heat, customize to your liking.
• Black Pepper: Freshly ground is best for sharpness.
• Ceylon Cinnamon: Brings warmth without overpowering sweetness.
• Ground Cardamom: Elevates the fragrance beautifully.
• Nutmeg: A hint adds subtle depth.
• Cloves: Use sparingly—they pack a punch.
• Crushed Tomatoes: Provides tang and body to the sauce.
• Coconut Milk: The secret to creaminess without dairy.
• Cilantro: Fresh and bright, chopped just before serving.
• Lemon Juice: Adds that fresh zing at the end to brighten flavors.

Variations

I love making this Vegan Dal Makhani Recipe flexible based on my mood or what I have in the pantry. Feel free to tweak spices or swap ingredients—it’s all about making it yours and having fun with it!

• Spice Level: I usually keep it mild but sometimes bump up cayenne for a fiery kick my family enjoys.
• Smokier Flavor: Adding a touch of smoked paprika can mimic the traditional smoky undertone I adore.
• Beans Swap: If you’re not a fan of kidney beans, black beans work wonderfully in this dish.
• Richness: For extra creaminess, try a splash of cashew cream instead of coconut milk.
• Quick Version: Skip soaking lentils and use a pressure cooker to speed things up—works well when time is tight.

How to Make Vegan Dal Makhani Recipe

Step 1: Prep and Soak Your Lentils

Start by soaking the brown lentils overnight — this helps them cook evenly and get that creamy texture we want. When you’re ready, drain and rinse well to remove any dust. This step might seem mundane, but trust me, it makes a world of difference in texture.

Step 2: Sauté the Aromatics and Toast Spices

Heat your oil over medium heat, then add cumin seeds. You’ll want to toast them until they start popping softly—that releases those incredible nutty flavors. Next, toss in the finely chopped onion and sauté until golden and soft, about 8-10 minutes. Then add grated garlic and ginger, cooking for another minute until fragrant. This base is where the flavor magic starts, so don’t rush it.

Step 3: Build the Sauce with Tomatoes and Spices

Stir in the tomato paste and crushed tomatoes, cooking until the mixture thickens and the oil begins to separate from the sauce—about 10-12 minutes. This step intensifies the flavor and helps avoid that raw tomato taste. Now add all your ground spices along with coconut sugar and salt—mix well and cook for a couple of minutes for everything to blend beautifully.

Step 4: Cook Lentils and Beans Together

Add the soaked lentils and kidney beans to the sauce, then pour in enough water to cover by about an inch—usually around 3 cups. Bring to a boil, then reduce heat to low and simmer gently for 45 minutes to an hour, stirring occasionally to prevent sticking. You’ll want the lentils super tender and the sauce creamy and rich, so patience here pays off.

Step 5: Finish with Coconut Milk, Cilantro & Lemon

Once your dal reaches that luscious, thick consistency, stir in the coconut milk for that signature creaminess. Simmer another 5-10 minutes to let it all come together. Finish with chopped fresh cilantro and a squeeze or two of lemon juice—this brightens the whole dish beautifully. Taste and adjust salt or spice if needed.

How to Serve Vegan Dal Makhani Recipe

Garnishes

I always sprinkle some freshly chopped cilantro right before serving for that fresh, herbal note. Sometimes, I drizzle a little coconut cream if I want it extra indulgent. A wedge of lemon on the side never hurts—it lets everyone brighten their bowl to taste.

Side Dishes

For a perfect meal, serve this Vegan Dal Makhani Recipe alongside warm naan or basmati rice. I also love pairing it with a simple cucumber raita made from vegan yogurt to balance out the spices. Steamed greens or a crisp salad bring a nice fresh contrast too.

Creative Ways to Present

For special occasions, I like serving this dal in small, elegant bowls garnished with microgreens and edible flowers—it’s unexpected and beautiful. You could even turn it into a layered dish in a glass jar with rice at the bottom for a vibrant, casual presentation that always impresses my brunch guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making the next day’s meal even better! Just make sure it cools to room temperature before refrigerating to keep the texture spot on.

Freezing

This Vegan Dal Makhani Recipe freezes really well. Portion it out into freezer-friendly containers, leaving a little space at the top for expansion. When you’re ready, thaw overnight in the fridge and reheat gently on the stove. It’s perfect for meal prep or busy weeknights.

Reheating

I reheat leftovers slowly on low heat, stirring now and then. If it feels too thick, add a splash of water or coconut milk to loosen it up without sacrificing creaminess. Microwave works in a pinch, but the stovetop reheating keeps texture and flavor best.

FAQs

Final Thoughts

This Vegan Dal Makhani Recipe holds a special place in my kitchen because it proves that rich, comforting classics can be reimagined with plant-based ingredients without losing any soul. I hope you have as much joy making and sharing it as I do! Give it a try—you might just find your new favorite weeknight meal or a dish to wow guests at your next dinner.

Vegan Dal Makhani Recipe

★★★★★ 4.9 from 88 reviews

• Author: Isabella
• Prep Time: 10 minutes (plus overnight soaking)
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 25 minutes (plus overnight soaking)
• Yield: 4 servings 1x
• Category: Lentils & Beans
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegan

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Description

This Vegan Dal Makhani recipe offers a rich, creamy, and flavorful Indian-inspired lentil dish perfect for a hearty plant-based meal. Made with soaked brown lentils, kidney beans, aromatic spices, and coconut milk, it’s a comforting and satisfying dish that’s both nutritious and delicious.

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Ingredients

Scale 1x2x3x

Lentils & Beans

• 1 cup brown lentils, soaked overnight
• 1 can (13.5 oz) kidney beans, drained and rinsed

Aromatics & Spices

• 4 tbsp olive oil or avocado oil
• 1/2 medium white onion, finely chopped
• 5 garlic cloves, finely grated
• 2” piece ginger, finely grated
• 2 tbsp tomato paste
• 1 tbsp coconut sugar
• 2 tsp kosher salt, plus more as needed
• 2 tsp cumin seeds
• 1 tsp coriander
• 1 tsp cayenne pepper
• 1 tsp black pepper
• 1/2 tsp ceylon cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp nutmeg
• 1/4 tsp cloves

Other Ingredients

• 1 (14 oz or 400 g) can crushed tomatoes
• 1 (13.5 oz or 425 ml) can coconut milk
• 1/2 cup finely chopped cilantro
• 1–2 tbsp lemon juice

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Instructions

1. Prepare Lentils: Soak 1 cup of brown lentils overnight to reduce cooking time and improve digestibility. Drain and rinse before cooking.
2. Sauté Aromatics: Heat 4 tbsp olive or avocado oil in a large pot over medium heat. Add 2 tsp cumin seeds and toast them until fragrant, about 1 minute. Add 1/2 finely chopped white onion and sauté until translucent, approximately 5 minutes. Stir in 5 finely grated garlic cloves and 2” piece of grated ginger, cooking for another 2 minutes.
3. Add Spices and Tomato Paste: Mix in 2 tbsp tomato paste and 1 tbsp coconut sugar, followed by the powdered spices: 2 tsp kosher salt, 1 tsp coriander, 1 tsp cayenne pepper, 1 tsp black pepper, 1/2 tsp ceylon cinnamon, 1/2 tsp ground cardamom, 1/4 tsp nutmeg, and 1/4 tsp cloves. Cook together for 2-3 minutes to release the spices’ aromas.
4. Add Lentils, Kidney Beans, and Tomatoes: Add the soaked lentils, drained kidney beans, and 1 can of crushed tomatoes to the pot. Stir to combine thoroughly.
5. Simmer the Dal: Pour in enough water to cover the lentils and beans by about an inch. Bring to a boil, then reduce heat to low and cover. Simmer gently for 45-60 minutes, stirring occasionally, until lentils are soft and the mixture thickens.
6. Incorporate Coconut Milk: Stir in 1 can of coconut milk and continue to simmer uncovered for an additional 10-15 minutes to allow the flavors to meld and the dal to become creamy.
7. Season and Finish: Taste and adjust seasoning with additional salt if necessary. Stir in 1/2 cup finely chopped cilantro and 1-2 tbsp lemon juice for freshness and brightness before serving.

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Notes

• Soaking lentils overnight greatly reduces cooking time and improves digestibility.
• Adjust cayenne pepper quantity to control spiciness.
• Use coconut milk for a creamy texture while keeping the dish vegan.
• Serve with basmati rice or naan for a complete meal.
• Leftovers keep well refrigerated for up to 4 days and also freeze nicely.

Keywords: vegan dal makhani, lentil curry, Indian vegan recipe, plant-based dal, creamy lentils, coconut milk dal