Name: Dal Makhani
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Cuisine: Indian
Ingredients: 1 cup dried black lentils (urad dal); 1/4 cup dried kidney beans (rajma); 1 tablespoon oil (e.g., coconut or olive oil); 1 onion, chopped; 2 cloves garlic, minced; 1 teaspoon ginger, grated; 1 teaspoon cumin; 1 teaspoon garam masala; 1/2 teaspoon coriander; 1/2 teaspoon paprika; 1/4 teaspoon turmeric; Salt to taste; 1 can (14 oz) diced tomatoes; 2 cups vegetable broth; 1/2 cup plant-based cream (e.g., coconut cream or soy cream); Fresh cilantro for garnish (optional)

Why You’ll Love Dal Makhani Recipe

This Dal Makhani is:
• comforting and filling — perfect for weeknight dinners or meal prep
• packed with flavor from spices like fenugreek and garam masala
• easy and quick to make as a one‑pot dish
• vegan, dairy‑free, and suitable for many diets

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup beluga lentils + 2.5 cups water
mixed spices (fenugreek, garlic powder, minced garlic, garam masala)
3 tbsp vegan butter
3/4 cup coconut milk
1/4 cup tomato paste
15 oz kidney beans, drained
salt, pepper to taste

Optional add‑ons:
1/2 cup onions, chopped
2 chilis or jalapenos, chopped

Directions

In a pot, melt vegan butter and add minced garlic and the spice mix (garlic powder, fenugreek, garam masala). Add optional onions and chilies if using, and cook for about 2 minutes.
Add beluga lentils and water. Cook for around 15 minutes.
Add the kidney beans, tomato paste, and coconut milk to the pot. Mix well and cook an additional 5 minutes.
Serve hot, either on its own or over rice.

Servings and timing

Servings: 4
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

• Add more aromatics like ginger or cumin for extra depth of flavor
• Swap coconut milk for dairy cream for a richer, non‑vegan version
• Serve with naan or roti for an Indian‑style meal

Storage/Reheating

Refrigerate any leftovers in an airtight container for up to 3–4 days.
To reheat, warm gently on the stove with a splash of water to loosen the dal if it has thickened. You can also microwave in a covered dish until hot throughout.

FAQs

What is Dal Makhani?

Dal Makhani is a creamy Indian lentil dish made from black lentils and kidney beans, cooked with spices and a rich, buttery base.

Can I use different lentils?

Yes. While traditional Dal Makhani uses whole black lentils (urad dal), beluga lentils are a great substitute.

Is this dish spicy?

It can be mildly spicy or hot depending on how many chilies you add. You can adjust the heat to your preference.

Can I make this gluten‑free?

Yes. This recipe is naturally gluten‑free when served with rice or a gluten-free bread alternative.

How can I make it creamier?

Stir in extra coconut milk or use vegan cream at the end of cooking to enhance the creaminess.

Can I freeze Dal Makhani?

Yes. Allow it to cool completely, then freeze in airtight containers for up to 2–3 months. Thaw in the fridge before reheating.

What should I serve it with?

Serve it with steamed basmati rice, naan, roti, or your favorite flatbread.

Is Dal Makhani healthy?

Yes. It’s high in plant-based protein and fiber from the lentils and beans, making it a nutritious meal.

Can I make this ahead of time?

Absolutely. The flavors often improve the next day, making it great for meal prep.

How do I adjust the spice level?

Use more or fewer chilies, and adjust the spices to suit your taste.

Conclusion

This Dal Makhani is a flavorful, hearty dish that’s ideal for weeknight dinners or batch cooking. With its rich, creamy texture and robust spice profile, it’s a satisfying vegan alternative to the traditional version. Serve it with rice or flatbread for a complete, comforting meal.