Black Dal Makhani Recipe Vegan: Easy & Delicious Guide

If you’re craving a hearty, comforting dish that’s both rich in flavor and entirely plant-based, look no further than this Black Dal Makhani recipe vegan! Traditionally made with butter and cream, this classic North Indian lentil stew gets a wholesome vegan makeover without sacrificing its signature creamy texture and robust taste.

Using a blend of black urad dal and kidney beans, slow-cooked with aromatic spices and tomatoes, this dal is perfect for cozy dinners or special occasions alike.

Whether you’re vegan, vegetarian, or simply looking to add more plant-based meals to your repertoire, this recipe is a must-try. It’s packed with protein, fiber, and essential nutrients, and it pairs beautifully with fluffy basmati rice or warm naan bread.

Plus, it’s surprisingly easy to make from scratch – no need for complicated ingredients or long prep times. Dive into this soulful bowl of goodness that will warm your heart and satisfy your taste buds!

Why You’ll Love This Recipe

This vegan black dal makhani is a delicious twist on a beloved classic, offering the same creamy, smoky, and slightly tangy flavors you expect, but without dairy. It’s perfect for those who want to enjoy Indian comfort food while sticking to a plant-based lifestyle.

Rich and Creamy: The slow cooking process and use of coconut milk or cashew cream gives the dal a luscious texture that’s incredibly satisfying.

Nutritious and Filling: Packed with protein-rich lentils and beans, this dish is as healthy as it is tasty.

Easy to Prepare: With simple ingredients and step-by-step instructions, you can whip this up even on a busy weeknight.

Versatile: Enjoy it with rice, roti, or even as a dip with vegan naan or crackers.

Ingredients

• 1 cup whole black urad dal (black gram), rinsed and soaked overnight
• 1/4 cup kidney beans (rajma), rinsed and soaked overnight
• 4 cups water (for cooking lentils)
• 2 tbsp coconut oil or any neutral oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 large tomatoes, pureed
• 2 green chilies, slit (optional, for heat)
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp dried fenugreek leaves (kasuri methi)
• 1 tsp salt or to taste
• 1/2 cup coconut milk or cashew cream (for richness)
• 1 tbsp lemon juice (optional)
• Fresh cilantro for garnish

Equipment

• Pressure cooker or large pot with lid
• Large heavy-bottomed pan or Dutch oven
• Blender or food processor (for tomato puree)
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and chopping board
• Bowl for soaking lentils and beans

Instructions

1. Soak the Lentils and Beans: Rinse the black urad dal and kidney beans thoroughly. Soak them together in water overnight or for at least 8 hours to soften.
2. Cook the Lentils and Beans: Drain the soaked dal and beans. Add them to a pressure cooker with 4 cups of water and a pinch of salt. Pressure cook for about 20-25 minutes on medium heat until they are soft and cooked through. If using a pot, simmer for 1.5 to 2 hours until tender, adding water as needed.
3. Prepare the Tomato Puree: While the dal cooks, blend the tomatoes into a smooth puree and set aside.
4. Sauté the Aromatics: Heat coconut oil in a heavy-bottomed pan over medium heat. Add cumin seeds and let them crackle. Add the chopped onions and sauté until golden brown, about 8-10 minutes.
5. Add Ginger, Garlic, and Chilies: Stir in the minced ginger, garlic, and green chilies. Cook for 2-3 minutes until fragrant.
6. Incorporate Spices: Add turmeric, red chili powder, coriander powder, and garam masala. Stir well and cook for another minute to toast the spices.
7. Add Tomato Puree: Pour in the tomato puree and cook on medium heat until the oil starts to separate from the masala, about 10-12 minutes. Stir occasionally to prevent sticking.
8. Combine Lentils and Masala: Add the cooked dal and beans along with their cooking liquid to the tomato mixture. Mix well and bring to a gentle simmer.
9. Simmer and Stir: Reduce heat to low and let the dal cook slowly for 30-40 minutes, stirring occasionally. Add water if the consistency becomes too thick. The longer you simmer, the better the flavors meld together.
10. Add Coconut Milk and Fenugreek: Stir in the coconut milk or cashew cream for richness and the dried fenugreek leaves. Cook for another 10 minutes on low heat.
11. Adjust Seasonings: Taste and add salt as needed. You can also add lemon juice for a slight tang if desired.
12. Garnish and Serve: Turn off the heat and garnish with fresh cilantro. Serve hot with steamed basmati rice or vegan naan.

Tips & Variations

“For an even creamier texture, blend a portion of the cooked dal and beans before adding them to the pan.”

• Slow Cooker Option: Cook soaked lentils and beans in a slow cooker for 6-8 hours on low, then proceed with the masala and combine.
• Cashew Cream: Soak 1/2 cup cashews in hot water for 20 minutes, then blend with 1/2 cup water to make a creamy substitute for coconut milk.
• Smoky Flavor: Add a pinch of smoked paprika or a small piece of smoked dried chili for a subtle smoky undertone.
• Spice Level: Adjust the green chilies and red chili powder to suit your heat preference.
• Make Ahead: This dal tastes even better the next day after flavors have melded. Store in the fridge for up to 3 days or freeze for longer storage.

Nutrition Facts

Serving Suggestions

This vegan black dal makhani pairs wonderfully with a variety of sides. For a traditional Indian meal, serve it alongside fragrant basmati rice or vegan butter naan.

You could also enjoy it with quinoa or millet for a gluten-free option.

For an extra touch, add a dollop of vegan yogurt or a sprinkle of fresh chopped cilantro and green chilies. Complement the meal with a simple cucumber salad or roasted vegetables to balance the richness of the dal.

If you love experimenting with Indian cuisine, you might also enjoy our Classico Sun Dried Tomato Alfredo Sauce Recipe or try a sweet ending with the Cinnamon Pecan Ice Cream Recipe.

Conclusion

This vegan black dal makhani recipe is a delightful way to enjoy a traditional Indian favorite while keeping it plant-based and nourishing. The slow-cooked lentils and beans meld beautifully with the spicy tomato gravy and creamy coconut milk, resulting in a dish that’s both flavorful and comforting.

It’s perfect for weeknight dinners or for impressing guests with its rich taste and wholesome ingredients.

Not only does it satisfy your taste buds, but it also packs a nutritious punch, offering protein, fiber, and essential vitamins. Whether you’re new to Indian cooking or a seasoned pro, this recipe is straightforward and adaptable, making it a fantastic addition to your meal rotation.

Be sure to bookmark this recipe and explore other delicious dishes like our Clam Chowder San Francisco Recipe or the indulgent Chocolate Heaven Cake Recipe for your next culinary adventure!

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