Name: Vegan Dal Makhani with Coconut Milk and Spices Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1/2 cup beluga lentils; 15 oz kidney beans, drained; 2.5 cups water; 3/4 cup coconut milk; 1 tbsp fenugreek; 1 tbsp garlic powder; 3 cloves garlic, minced; 2 tbsp garam masala; 1/4 cup tomato paste; Salt, to taste; Pepper, to taste; 1/2 cup onions, chopped; 2 chilis or jalapenos, chopped; 3 tbsp vegan butter

Jump to Recipe

Introduction

Dal Makhani is a rich and comforting Indian lentil dish known for its creamy texture and robust flavors. Combining lentils, kidney beans, and aromatic spices, this vegan version uses coconut milk and vegan butter for a deliciously smooth finish.

A close-up image of a black pot filled with thick chili that has a rich brown color mixed with red kidney beans and small bits of red chili slices and other ingredients. A wooden spatula is stirring the chili, coated with the sauce and parts of the beans, sitting roughly in the center of the pot. In the background, there is a bunch of fresh green herbs that add a pop of color, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup beluga lentils
2 1/2 cups water
1 tablespoon fenugreek
1 tablespoon garlic powder
3 cloves garlic, minced
2 tablespoons garam masala
3 tablespoons vegan butter
3/4 cup coconut milk
1/4 cup tomato paste
15 oz kidney beans, drained
1/2 cup onions, chopped
2 chilis or jalapenos, chopped
Salt and pepper to taste

Instructions

Step 1: In a pot, melt the vegan butter over medium heat. Add the minced garlic, garlic powder, fenugreek, garam masala, chopped onions, and chopped chilis or jalapenos. Sauté everything for about 2 minutes until fragrant and the onions soften.
Step 2: Add the beluga lentils and water to the pot. Bring to a boil, then reduce heat and simmer for approximately 15 minutes, allowing the lentils to start cooking through.
Step 3: Stir in the kidney beans, tomato paste, and coconut milk. Mix well and continue cooking for another 5 minutes until the flavors combine and the dal thickens slightly.
Step 4: Season with salt and pepper to taste. Serve hot, either plain in bowls or alongside steamed rice.

Tips & Variations

For a smokier flavor, add a pinch of smoked paprika or use smoked vegan butter.
You can substitute beluga lentils with whole black lentils or split urad dal for a more traditional texture.
Adjust the heat by reducing or increasing the amount of chilis or jalapenos.
If you prefer a thicker dal, simmer for a few extra minutes until it reaches your desired consistency.

Storage

Store leftover Dal Makhani in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if it has thickened too much. Dal Makhani also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a thick stew with three visible layers in a pot. The base layer is a creamy orange sauce, covering almost the entire pot. On top of that, there are dark brown kidney beans, evenly mixed throughout the stew. Scattered on the surface are thin red chili slices, adding a bright red color contrast. A wooden spatula with sauce stains is inserted into the stew, lifting a part of it, showing the texture of the beans and sauce sticking together. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Dal Makhani without kidney beans?

Yes, you can omit the kidney beans or replace them with black beans or chickpeas. This will slightly change the texture but keep the dish hearty and delicious.

Is it necessary to use coconut milk?

Coconut milk adds creaminess and a subtle sweetness, but you can substitute it with cashew cream, soy cream, or even regular plant-based milk to keep it vegan and creamy.