Go Back
+ servings
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 teaspoon salt or as per taste
  • 6 cups Water

For cooking

  • 1 tablespoon Ginger
  • 3-4 medium tomatoes pureed
  • 1 teaspoon curry powder
  • 2 tsp. garam masala
  • 1 tsp. paprika / Red chilli powder adjust as per taste
  • ½ cup coconut milk
  • 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 or deep saucepan, add the lentils and beans along with 5 cups water and salt.
  • Allow it to boil. Once it has come to boil cover it with a lid. Let it cook on a low flame for 60 minutes. If it is not soft, then add little more water and cook for few more.
  • Puree tomatoes, garlic, ginger in a blender. Add this to the pot of dal.
  • Mix remaining spices and cook for 10-15 mins. Add more water if required.
  • 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: 
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.
We have added raw tomatoes and cooked for atleast 30 minutes, this will help the tomatoes to cook. You can also cook the tomato puree with the spices in oil first and add it to boiled lentils.
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.