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    Home » Courses » Curries and Lentils

    Vegan Dal Makhani | Black lentils recipe

    May 18, 2022 · Leave a Comment

    25 shares
    Jump to Recipe

    Dal makhani is one of the best dishes Punjabi cuisine offers. It is full of protein and tastes just divine. Makhani dal has a butter laced gravy makes your heart sing. However 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 version of my comfort food. Hope you will like this dish as much as my family did.Other vegan dishes that I like include green moong dal curry , plum chutney ,garlic knots , pumpkin lentil curry ,easy thai curry , chickpea korma curry , vegan carrot dogs , chana dal recipe & potato curry recipe.

    Travel trivia

    I had the fortune to have it at Golden Temple Amritsar in langar. It satisfied hunger both of my body and soul. Another great place to have it is Kesar da dhaba at Amritsar where it is cooked all night. It is one of the best food memories for me.

    Although Punjabi cuisine is more famous for its butter chicken and tikka masala abroad. Vegetarian recipes are a league of their own. Amritsar is one place which perfects everything from kulchas, chole masala to paneer bhurji and jalebi to rabri.

    vegan dal makhani
    black lentil dal
    Jump to:
    • Travel trivia
    • Benefits of black lentil dal
    • Ingredients
    • Instructions
    • Variation
    • Substitution
    • Storage
    • Food safety
    • Related links
    • Vegan dal makhani recipe
    • FAQs

    Benefits of black lentil dal

    • It 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.

    Ingredients

    • Black urad dal
    • Rajma / red kidney beans
    vegan dal makhani ingredients 1
    kali urad dal + rajma
    • Onions (not in picture below)
    • tomatoes
    • ginger
    • 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
    vegan dal makhani ingredients 2

    Instructions

    • 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.
    vegan dal makhani step 1
    • In a pot, add oil, once heated add onions,ginger and chillies with little salt.Once cooked for 8-10 minutes,
    vegan dal makhani step 2
    • add tomato puree/chopped tomatoes. Add the spices once tomatoes are cooked.
    vegan dal makhani step 3
    • Add the lentils and beans along with 6 cups water and salt.
    dal makhani vegan step 4
    • 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.
    vegan dal makhani step 5
    • Add coconut milk, sugar(optional) and cook for 10 minutes. Mix well.
    vegan dal makhani step 4
    • 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.
    vegan dal makhani step 5

    Variation

    •  If you like lentils extra hot, you may heat oil in a pan and temper red chilli. Add this to your bowl of vegan dal makhani to make it spicy. Garnish with cilantro leaves.
    • You can also make this dal by just boiling the lentils first and adding raw tomatoes,spices and coconut milk. Refer to steps below.
    • Boil the lentils with 6 times the water for atleast 60 minutes
    vegan dal makhani step 3
    • Add pureed tomatoes ,green chilli, garlic, ginger in a blender. Add this to the pot of dal.
    vegan dal makhani step 4
    • Mix remaining spices and cook for 10-15 minutes.
    vegan dal makhani step 5

    Once done, add coconut milk and dried methi as mentioned in the original recipe.

    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 other lentils as well,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.

    Storage

    • Store it in refrigerator for 2-3 days.

    Food safety

    • Always reheat the left overs before consumption. If it smells rancid or tastes weird, discard it immediately.

    Related links

    • Rabri (veg)
    • Mushroom Kofta
    • Aloo gobi
    • Kala jamun
    • achari mathri
    • chana saag
    • easy rajma curry
    • air fryer urad dal vada
    • chole bhature
    • dal makhani ( veg version)
    vegan dal makhani
    Print Recipe
    5 from 2 votes

    Vegan dal makhani recipe

    Silky smooth vegan Dal makhani is as simple and delicious a lentil can get. Eat it with some tandoori roti or jeera rice to your heart's content.
    Prep Time15 mins
    Cook Time1 hr 30 mins
    soaking time4 hrs
    Total Time5 hrs 45 mins
    Course: Main Course
    Cuisine: Indian
    Keyword: vegan dal makhani, vegan dal makhni, vegan langar wali dal, vegan maa di dal
    Servings: 4
    Author: Gaurav

    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
    • 2 medium onions
    • 1 tablespoon Ginger
    • 3-4 medium tomatoes pureed
    • ½ cup coconut milk

    Spices

    • 1 teaspoon curry powder
    • 2 tsp. garam masala
    • 1 tsp. paprika / Red chilli powder adjust as per taste
    • 1 teaspoon sugar optional
    • 2 tablespoon Kasoori methi or Dried fenugreek leaves
    • 1 tablespoon 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.

    Notes

    Note: 
    If you cannot add all the required water at start, then add half of the quantity and add the remaining half (boiled water) during the cook.
    This dish is not heavy on spices, hence the amount of curry powder is very less.The garam masala is used to balance the sweetness from the milk and sugar.
    As a variation to this recipe,you can boil the lentils first and add raw tomato puree with spices,followed by coconut milk and dried menthi. Refer to the variation section
    You can also pressure cook black gram and beans if you are in a hurry. Just wait for natural pressure release and add the remaining ingredients as per the cooking instructions.
    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

    Is Dal makhani healthy?

    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.

    Can I freeze Dal makhani?

    Yes just freeze it in air tight plastic container or zip lock bags once it cools completely.

    How many days should leftovers be used after preparation?

    Maximum of 3-4 days. Always discard if it smells or tastes weird. Always reheat your leftovers.

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    Hi,I am Bhavana & this is my wonderland of recipes.I have been in IT for 15+ years have always loved writing.My husband Gaurav & I,love to cook, click & host people

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