Vegan Dal Makhani

This Vegan Dal Makhani is rich, creamy, and deeply flavorful, made with whole brown lentils, warming spices, and a velvety, tomato-based sauce. It’s a comforting, restaurant-style dish that’s surprisingly simple to make at home using pantry staples.

Course Main Course

Cuisine Indian-Inspired

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 217kcal

Author Melissa Huggins

Equipment

Large Heavy-Bottomed Pot

Ingredients

1 cup whole brown lentils , rinsed and soaked for 6-8 hours or overnight. Drain and rinse again.
4 tablespoons olive oil or avocado oil
1 small yellow onion , finely chopped
6 cloves garlic , finely minced or grated
2 inch piece fresh ginger root , finely minced or grated
2 tablespoons tomato paste
1.5 teaspoons kosher salt (halve if using fine sea salt), plus more as needed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cayenne pepper (use less for a milder heat)
1 teaspoon ground black pepper
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg
1 (15-oz) can kidney beans , drained and rinsed
1 (14-oz) can crushed tomatoes
1 tablespoon brown sugar
1 (14-oz) can full-fat coconut milk
For serving: chopped cilantro, fresh limes/lemons, rice or flatbread.

US Customary - Metric

Instructions

Heat a heavy-bottomed pot or saucepan over medium-high heat and add the olive oil. Once the oil is shimmering, add in the onion, and saute 6 to 8 minutes, until translucent and browned around the edges.
Add the garlic, ginger, and tomato paste and cook for 3 minutes, stirring frequently to prevent the garlic from burning.
Add the kosher salt, cumin, coriander, cayenne pepper, black pepper, cinnamon, cardamom, and nutmeg. Cook the spices for 30-60 seconds until fragrant, stirring constantly to prevent burning.
Add in the soaked lentils, kidney beans, crushed tomatoes, brown sugar, and coconut milk, and mix well. Bring the mixture to a simmer, then reduce the heat to low. Simmer, uncovered, on low heat for 20-25 minutes, stirring occasionally, or until the lentils are cooked through and soft.
Turn off the heat. Using an immersion blender, pulse a few times directly in the pot to purée about a quarter of the mixture to partially cream, while leaving texture. Taste for salt and add more if needed. Garnish with cilantro if desired, and serve hot with rice or flatbread.

Notes

Whole Brown Lentils: Hold their shape while cooking, which helps create that classic Dal Makhani texture when partially blended. Red lentils will break down too much and turn into a puree.

Soaking Lentils: Soaking hydrates the lentils evenly, shortens cook time, and improves digestibility. It also helps them cook through before the sauce reduces too much. If short on time, pour boiling water over the lentils and soak 1 hour before proceeding. If you forget to soak, simmer 15 to 20 minutes longer and add extra water as needed. In a pinch, substitute 2 cups canned lentils, drained, and reduce simmer time to about 15 minutes.

For added richness, add a swirl of coconut milk, olive oil, or a pat of vegan butter to the finished bowls.

Nutrition