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.
Ingredients
Scale
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
Instructions
- Prepare Lentils: Soak 1 cup of brown lentils overnight to reduce cooking time and improve digestibility. Drain and rinse before cooking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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