Vegan Dal Makhani
A rich, creamy, and flavorful plant-based take on a classic comfort.
⏱️ 70 min🍽️ Serves 1
🔥 380 kcal💪 18g protein🍚 50g carbs🥑 13g fat🌾 12g fibreper serving
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🎬 Watch Ranveer Brar make it
Ingredients
- ⚫1 cup whole black urad dal
- 🫘¼ cup rajma (kidney beans)
- 🧅1 large onion, finely chopped
- 🫚1 inch ginger, grated
- 🧄4 cloves garlic, minced
- 🍅2 medium tomatoes, pureed
- 🥥½ cup full-fat coconut milk
- 🥄1 tsp cumin powder
- 🥄1 tsp coriander powder
- 🧡½ tsp turmeric powder
- 🌶️½ tsp garam masala
- 🌶️¼ tsp kashmiri red chili powder (or paprika)
- 🧈2 tbsp vegan butter or oil
- 🧂 salt and pepper, to taste
- 🌿2 tbsp fresh cilantro, chopped, for garnish
Pro tips
- For an extra creamy texture, mash a small portion of the dal against the side of the pot with the back of your spoon during simmering.
- Adjust the amount of red chili powder to your preference for spice. Kashmiri chili powder offers color with less heat.
- Soaking the dal and rajma is crucial for proper cooking and digestibility; do not skip this step.
- Dal Makhani tastes even better the next day, as the flavors have more time to develop. It can be stored in the refrigerator for up to 3-4 days.
Method
- 1Rinse the black urad dal and rajma thoroughly. Soak them in plenty of water overnight, or for at least 8 hours.
- 2Drain the soaked dal and rajma. Transfer to a pressure cooker with 4 cups of fresh water and a pinch of salt. Cook for 8-10 whistles, or until very soft and tender. Alternatively, boil in a pot for 60-90 minutes.
- 3In a large pot or kadai, melt the vegan butter or heat oil over medium heat. Add the chopped onion and sauté until golden brown and translucent.
- 4Add the grated ginger and minced garlic. Sauté for another minute until fragrant, being careful not to burn the garlic.
- 5Stir in the pureed tomatoes and cook, stirring occasionally, until the mixture thickens and the oil starts to separate from the sides (about 5-7 minutes).
- 6Add the cumin powder, coriander powder, turmeric powder, Kashmiri red chili powder, and garam masala. Cook for 1-2 minutes, stirring constantly, until aromatic.
- 7Add the cooked dal and rajma (along with any remaining cooking liquid if not excessive) to the spice mixture. Stir well to combine.
- 8Pour in the coconut milk and bring the dal to a gentle simmer. Cook uncovered for 10-15 minutes, stirring occasionally, allowing the flavors to meld and the dal to thicken to your desired consistency. Add water if it becomes too thick.
- 9Season with salt and pepper to taste. Garnish generously with fresh chopped cilantro before serving.