Vegan Dal Makhani with Coconut Milk and Spices Recipe
Dal Makhani is a rich, creamy, and flavorful Indian lentil dish made with beluga lentils, kidney beans, and a blend of aromatic spices, simmered with vegan butter and coconut milk for a deliciously creamy texture. This vegan-friendly recipe is perfect as a hearty main course served with rice or bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Ingredients
Scale
Legumes
- 1/2 cup beluga lentils
- 15 oz kidney beans, drained
Liquids
- 2.5 cups water
- 3/4 cup coconut milk
Spices and Flavorings
- 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
Vegetables
- 1/2 cup onions, chopped
- 2 chilis or jalapenos, chopped
Fats
- 3 tbsp vegan butter
Instructions
- Sauté Spices and Aromatics: In a pot, melt 3 tablespoons of vegan butter over medium heat. Add minced garlic, garlic powder, fenugreek, garam masala, chopped onions, and chopped chilis or jalapenos. Fry everything for about 2 minutes until the spices become fragrant and the onions soften slightly.
- Add Lentils and Water: Add the beluga lentils and 2.5 cups of water to the pot. Stir to combine the ingredients well. Increase the heat to bring the mixture to a boil, then reduce heat to a simmer and cook for approximately 15 minutes until the lentils start to soften.
- Combine Remaining Ingredients and Simmer: Add the drained kidney beans, tomato paste, and coconut milk into the pot. Mix thoroughly to blend all ingredients. Continue cooking on low heat for an additional 5 minutes, allowing the flavors to meld and the dish to thicken slightly.
- Serve: Once the dal has reached the desired creamy consistency and flavors are well combined, serve it hot in bowls. It can be enjoyed plain or accompanied with rice or Indian bread such as naan or roti.
Notes
- Adjust the level of chili or jalapeno to your preferred spice tolerance.
- Fenugreek powder adds a distinctive flavor; if unavailable, you can omit but it will slightly change the authentic taste.
- The use of coconut milk makes this recipe vegan and adds creaminess without dairy.
- Cooking time for lentils may vary slightly depending on the brand and age of the lentils; ensure they are tender before adding final ingredients.
- For a richer flavor, simmer the dal on low heat instead of high heat after adding the coconut milk and tomato paste.
Keywords: Dal Makhani, Indian lentils, vegan Indian recipe, beluga lentils, kidney beans, coconut milk, vegan butter, Indian spices, garam masala, fenugreek
