Vegan Dal Makhani Recipe | Cooking With Jade

Vegan Dal Makhani Recipe

Vegan Dal Makhani Recipe


Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Cuisine Indian
Servings 4



  • 1 cup black lentils also known as urad dal
  • 1/4 cup red kidney beans
  • 1 onion finely chopped
  • 3 garlic cloves minced
  • 1 tsp grated ginger
  • 2 tomatoes chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1 tbsp olive oil
  • 2 tbsp vegan butter or margarine
  • 1/4 cup soy cream or coconut cream
  • Fresh coriander leaves chopped (optional)


  • Rinse the lentils and kidney beans in a fine-mesh strainer and soak them in water for at least 4 hours or overnight. Drain the water and rinse the lentils and beans again.
  • In a large pot, bring 4 cups of water to a boil. Add the lentils and kidney beans and reduce the heat to low. Cover the pot and simmer for 40-50 minutes until the lentils and beans are soft and tender.
  • In a separate skillet or frying pan, heat the olive oil over medium heat. Add the onion, garlic, and ginger and cook for 3-4 minutes until the onion is translucent.
  • Add the ground cumin, ground coriander, turmeric powder, cayenne pepper, and salt. Stir well and cook for 1-2 minutes until fragrant.
  • Add the chopped tomatoes and cook for 5-6 minutes until they have softened and released their juices.
  • Add the tomato mixture to the pot with the lentils and beans. Stir well to combine.
  • Add the vegan butter or margarine and soy cream or coconut cream to the pot. Stir well to combine.
  • Cover the pot and simmer for an additional 30-40 minutes until the flavors have melded together and the dal has thickened.
  • Serve the Dal Makhani hot with rice or naan bread. Garnish with fresh coriander leaves, if desired.


Calories: 210 | Total Fat: 8g | Total Carbohydrates: 28g | Dietary Fiber: 9g | Protein: 9g

For your kitchen tools, check Sur La Table.

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