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Creamy Dal Makhani

Lentils & beans are soaked, pressure-cooked with spices, and combined with a tomato sauce.

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Introduction

Dal Makhani is a North Indian dish that combines black lentils and kidney beans in a spiced tomato sauce. This Vegan Dal Makhani version uses coconut cream and plant-based butter instead of dairy, while maintaining the dish's traditional rich flavors and creamy texture.

The recipe begins with an overnight soak of the lentils and beans, followed by pressure cooking them with whole spices like cloves, cardamom, and bay leaf. This long, 'slow cooking' process is essential for achieving the signature creamy consistency and allowing the spices to fully infuse the legumes.

At its core, the dish relies on a carefully prepared masala - a mixture of onions, garlic, and ginger blended into a paste, then cooked with tomatoes and ground spices. The addition of coconut cream and vegan butter provides richness while balancing the warmth of Kashmiri chili powder.

The cooking process, while not complicated, requires patience and attention to detail. Various pressure cooking methods can be used, from electric pressure cookers to traditional stovetop models, with cooking times adjusted accordingly. The final step of simmering the dal with the masala allows the flavors to meld together perfectly.

This hearty dish pairs well with rice, naan, or roti, and actually improves in flavor when left overnight. While traditional in its approach, this vegan adaptation makes the classic Dal Makhani accessible to those following a plant-based diet without compromising on taste or texture.

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Prep Time

Cook Time

Servings

Calorie/Serving

Ingredients

To Soak the Lentils:

 

To Pressure Cook:

 

To Prepare Masala:

 

To Garnish:

Instructions

Step A: Prepare Lentils

  1. Rinse Beans: Thoroughly rinse 1 cup urad beans and 1/4 cup kidney beans.
  2. Soak Beans: Transfer rinsed beans to a large bowl and add 4 cups of water. Soak overnight (at least 12 hours).

 

Step B: Pressure Cook

  1. Drain Lentils: Drain the soaked lentils and transfer to pressure cooker.
  2. Add Spices: Add 3 cloves, 3 green cardamoms, 1 black cardamom, 1 bay leaf, 1 cinnamon stick, 1/2 teaspoon salt, and 3 cups water.
  3. Set Cooker: Secure lid, seal knob. Press MANUAL/PRESSURE COOK for 25 minutes on high pressure.
  4. Release Pressure: Let pressure release naturally for 10-15 minutes.
  5. Check Doneness: After natural pressure release (10-15 minutes), check if kidney beans are soft and mushy. If not, cook additional 5 minutes.
  6. Optional Step: For creamier texture, mash 1/4 of cooked dal or blend lightly.

 

Step C: Transfer

  1. Move Lentils: Transfer cooked lentils to large bowl and rinse pressure cooker for further use.

 

Step D: Prepare Masala

  1. Blend Base: In blender, combine 1 chopped onion, 3 halved garlic cloves, 1-inch sliced ginger, and 2 tablespoons water to form paste.
  2. Heat Oil: Set pressure cooker to SAUTE (or medium heat), add 2 tablespoons coconut oil.
  3. Cook Paste: Add onion-garlic-ginger paste, sauté 8-9 minutes until brownish.
  4. Add Spices: Stir in 1 cup blended tomatoes, 1/2 teaspoon each of turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, and salt.
  5. Cook Masala: Mix well, cook 12-15 minutes, stirring frequently until mixture thickens and oil appears to ‘separate’.

 

Step E: Finish and Serve

  1. Combine: Stir cooked lentils into masala with 1 cup water.
  2. Simmer: Bring to boil, simmer 5-6 minutes for thicker consistency.
  3. Final Touch: Turn off heat, add 1/2 cup coconut cream and 1/4 cup chopped cilantro, stir gently.
  4. Serve: Enjoy hot with rice, roti, naan, or pulao.

Recipe Video

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Recipe Notes

  • Ensure the lentils and beans are soaked for at least 12 hours for even cooking.
  • Use Kashmiri chili powder for mild heat and vibrant color.
  • Coconut cream can be replaced with cashew cream for a nut-based alternative.
  • Adjust the water while pressure-cooking to achieve your desired consistency.
  • Mashing some of the cooked lentils enhances the creamy texture.
  • Fresh cilantro adds a burst of flavor and color; do not skip it.
  • For a smokier flavor, consider adding a piece of smoked paprika or charred charcoal.
  • The dish tastes even better the next day as the flavors develop.
  • Pressure-cooking times may vary based on the model; adjust as needed.
  • Use canned tomatoes if fresh ones aren’t available, but opt for low-sodium ones.
  • Vegan butter can be omitted or replaced with olive oil for a lighter dish.
  • If using a stovetop pressure cooker, monitor the heat to prevent overcooking.

Frequently Asked Questions

You could try, but note that you’ll have to significantly reduce cooking time.

Store in an airtight container in the fridge for up to 4 days or freeze for 3 months.

Yes, but the dish will be less creamy; use plant-based yogurt or cashew cream as substitutes.

It has mild heat; adjust the chili powder to your preference.

Yes, it’s great for meal prep as the flavors improve over time.

Rice, naan, roti, or even quinoa.

Absolutely, but adjust the cooking time slightly for larger quantities.

Yes, freeze in portions for easy reheating.

Reheat in a pan over medium heat, adding water if it’s too thick.

Yes, but it will take much longer to cook the beans on a stovetop.

Split urad dal or brown lentils can be used, but the flavor will differ.

Nutritional Info (per Serving)

  • Calories: 375 kcal
  • Carbohydrates: 54 g
  • Protein: 21 g
  • Fat: 22 g
  • Saturated Fat: 16 g
  • Sodium: 872 mg
  • Potassium: 614 mg
  • Fiber: 18 g
  • Sugar: 6 g
  • Vitamin A: 714 IU
  • Vitamin C: 17 mg
  • Calcium: 116 mg
  • Iron: 9 mg

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