Indian comfort food has delicious dal and beans recipes.One such delicious Indian daal recipe is dal makhani. It is one of the best dishes northern India offers. You will find it served in the most Indian restaurants. It is full of protein and tastes just divine. Makhani dal has a butter laced gravy from Punjabi food menu made with sabut urad dal, that makes your heart sing. However, it is a creamy consistency and has dairy in it. As my 2022 resolution was going more plant based and vegan. I have decided to incorporate more vegan dishes in my diet this year onwards. Hence, here is the vegan dal makhani or maa ki dal recipe.
Hope you will like this vegan punjabi kali dal recipe as much as my family did. It is much lighter as it is made with black gram dal minus the fresh cream and desi ghee. Other vegan dishes that I like include in my daily diet are pumpkin lentil curry, chickpea korma curry & potato curry recipe.
Jump to:
How to make Vegan dal makhani in instant pot? - (recipe video)
Ingredients
- Black urad dal / black gram dal
- Rajma / red kidney beans
- Onions (not in picture below)
- tomatoes
- fresh ginger chopped / ginger paste
- coconut milk
- curry powder
- garam masala
- red paprika / red chili powder
- salt as per taste
- kasuri methi / dried fenugreek leaves
- sugar optional
- lemon juice optional
- refer to recipe card for details.
Instructions (stove top)
- Rinse and wash lentils and beans with cold water for 1-2 times in a bowl.
- Soak them in enough water for 4 hours(or overnight). Once soaked, they double in size. Discard water before usage.
- In a pot, add oil, once heated add onions,ginger and chillies with little salt.Once cooked for 8-10 minutes,
- add tomato puree/chopped tomatoes. Add the spices once tomatoes are cooked.
- Add the lentils and beans along with 6 cups water and salt.
- Allow it to boil. Once it has come to boil cover it with a lid. Let it boil on a low flame for 60 mins. If it is not soft, then cook for more time.
- Add coconut milk, sugar(optional) and cook for 10 minutes. Mix well.
- Add kasuri methi (optional) and cook for 10 mins. Drizzle some lemon juice at the end of the cook.Turn off the heat, the lentils will thicken as they cool.Adjust salt as per your taste.
Serve hot with steamed basmati rice or vegan naan.
How to make Instant pot black lentils?
- In an instant pot, heat oil and add cumin seeds on sauté mode. Let it splutter. Add chopped chili, ginger and onions. Let it cook until onions are brown and add chopped tomatoes to it.
- Add curry powder or turmeric powder, salt and red chili powder.
- Add a cup of black lentils followed by 4 cups of water. If you want to add coconut milk, add them now.Also add kasuri methi and any other spices.
- Pressure cook on high for 15 mins. Release pressure after 10 mins.
- You may garnish optionally with chopped coriander. Serve hot with rice or roti.
Variation
If you like lentils extra hot, you may heat oil in a pan and temper red chilli or add chopped green chillies to the tempering. Add this to your bowl of vegan dal makhani to make it spicy. Garnish with cilantro leaves. You can make this recipe in an instant pot, slow cooker and even a pressure cooker.
Substitution
- Replace the tomatoes with 4 tablespoons of thick tomato paste or ¼ cup tomato puree to enhance the taste and color. You can also use ghee for tempering if vegetarian.
- You can substitute black lentils with combination of lentils too such as brown/green lentils. The only thing that differs is the cooking time. Start with 4 cups of water in a bowl with 1 cup lentil and adjust water as you go along.
- You can use turmeric powder if you do not have curry powder at home.
- For a spicier version, add chopped green chilies.
Storage
- Store mah di dal in refrigerator for 2-3 days. You can also freeze it for later use.
Related links
black lentil dahl | Vegan dal makhani recipe
Equipment
- pot with lid
- Blender or can opener if using ready made tomato paste
- Mixing bowl
Ingredients
For boiling dal
- 1 cup black gram lentils kali Whole urad dal- ( soaked for min 4 hours)
- ¼ cup red kidney beans Rajma( soaked for min 4 hours)
- 2-3 tablespoon oil
- 2 teaspoon salt or as per taste
- 6 cups Water use 25% less water if using intant pot or pressure cooker
- 2 medium onions
- 1 tablespoon Ginger
- 3-4 medium tomatoes pureed
- ½ cup coconut milk optional
Spices
- 1 teaspoon curry powder
- 1 tsp. garam masala or as per taste
- 1 tsp. paprika / Red chilli powder adjust as per taste
- 1 teaspoon sugar optional
- 2 tablespoon Kasoori methi or Dried fenugreek leaves
- 1 teaspoon lemon juice
- Salt as per taste
Instructions
- Rinse and wash lentils and beans with cold water for 1-2 times in a bowl.
- Soak them in enough water for at least 4 hours. If not in a rush, you can also leave them overnight. Once soaked, they double in size. Discard water before usage.
- In a pot, add oil, once heated add onions,ginger and chillies with little salt.Once cooked for 8-10 minutes,
- Add tomato puree/chopped tomatoes. Add the spices once tomatoes are cooked
- Add the lentils and beans along with 6 cups water and salt.
- Allow it to boil. Once it has come to boil cover it with a lid. Let it boil on a low flame for 60 minutes. If it is not soft, then add little more water and cook for few more.
- Add fresh coconut milk,sugar and cook for 10 mins.
- Add kasuri methi (dried fenugreek) and turn off the heat.
- Drizzle some lemon juice at the end of the cook.Adjust salt as per your taste.
- Optionally, if you like lentils extra hot, you may heat oil in a pan and temper red chillies. Add this to dal to make it spicy. Garnish with coriander.
- Serve hot with rice or flatbread.
instant pot black dal recipe
- In an instant pot, heat oil and add cumin seeds on sauté mode. Let it splutter. Add chopped chili, ginger and onions. Let it cook until onions are brown and add chopped tomatoes to it.
- Add curry powder or turmeric powder, salt and red chili powder.
- Add a cup of black lentils followed by 4 cups of water. If you want to add coconut milk, add them now.Also add kasuri methi and any other spices.
- Pressure cook on high for 15 mins. Release pressure after 10 mins.
- You may garnish optionally with chopped coriander leaves. Serve hot with brown rice / basmati rice or vegan naan.
Video
Notes
Bring the coconut cream/ milk to room temperature before using. Chilled or cold cream can split when put in hot dal. Adjust the quantity of water while cooking the dal. Please note that once the dal cools, it will become more thick. Add a teaspoon garam masala or increase the quantity of red chilli powder if you like it spicier.
FAQs
Yes, it is made with urad dal and is good source of calcium. Urad dal is specifically given to new mothers to help them regain strength.
Yes just freeze it in air tight plastic container or zip lock bags once it cools completely. Most Indian recipes can be frozen well.
Dal Bukhara is only whole black lentils or whole black urad dal. On the other hand, dal makhani has whole black gram along with kidney beans or rajma in it.
Kaali dal is a rich source of calcium.
Full of protein.
Good source of iron.
Improves skin health.
Aids digestion.
Has good amount of Vitamin B, folic acid, magnesium and potassium.
Conclusion: vegan sabut masoor ki daal is a delicious dish from Indian cuisine. Just as fantastic as the popular dal makhani!
Leave a Reply