Name: Vegan Dal Makhani with Coconut Milk and Spices Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1/2 cup beluga lentils; 2.5 cups water; 1 tbsp fenugreek; 1 tbsp garlic powder; 3 cloves garlic, minced; 2 tbsp garam masala; 3 tbsp vegan butter; 3/4 cup coconut milk; 1/4 cup tomato paste; 15 oz kidney beans, drained; Salt, to taste; Pepper, to taste; 1/2 cup onions, chopped; 2 chilis or jalapenos, chopped

Introduction

Dal Makhani is a rich and creamy Indian lentil dish known for its comforting flavors and velvety texture. This vegan version uses beluga lentils, kidney beans, and coconut milk to create a hearty meal that’s perfect for any day of the week.

A black skillet filled with a thick, creamy brown stew with visible dark kidney beans, small round lentils, and sliced red chili peppers spread evenly throughout. A wooden spoon with orange-colored sauce stains is resting inside the skillet, partially lifting the stew to show its dense texture. In the background, out of focus, there is a bunch of fresh green cilantro sitting on a white marbled surface. The overall scene has warm, rich colors with the stew as the main focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup beluga lentils
2 1/2 cups water
1 tablespoon fenugreek
1 tablespoon garlic powder
3 cloves garlic, minced
2 tablespoons garam masala
3 tablespoons vegan butter
3/4 cup coconut milk
1/4 cup tomato paste
15 oz kidney beans, drained
Salt and pepper to taste
Optional: 1/2 cup onions, chopped
Optional: 2 chilis or jalapenos, chopped

Instructions

Step 1: In a pot, melt the vegan butter over medium heat. Add the minced garlic, garlic powder, fenugreek, garam masala, and if using, the chopped onions and chilis or jalapenos. Fry everything together for about 2 minutes until fragrant.
Step 2: Add the beluga lentils and water to the pot. Cook for approximately 15 minutes until the lentils begin to soften.
Step 3: Stir in the drained kidney beans, tomato paste, and coconut milk. Mix well and continue cooking for another 5 minutes to combine the flavors and thicken the dish.
Step 4: Season with salt and pepper to taste. Serve hot, either plain in bowls or alongside rice on plates.

Tips & Variations

For a smokier flavor, consider adding a pinch of smoked paprika or smoked chili powder.
If you like your dal creamier, add a little more coconut milk or a splash of plant-based cream before serving.
Adjust the heat by using fewer or more chilis based on your preference.
For extra depth, sauté the onions until golden brown before adding spices.

Storage

Store leftover dal makhani in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or coconut milk if the mixture becomes too thick.

How to Serve

Two white round bowls sit on a white marbled surface, each filled with a thick, chunky brown stew made of lentils and beans. The stew has visible small pieces of red and green vegetables mixed in, adding spots of color to the rich texture. One bowl is in the foreground with a gold spoon resting inside, the handle stretching to the right. Behind it, the second bowl is partially visible and slightly out of focus. On the upper left side, a bunch of fresh green cilantro adds a bright, leafy contrast to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other lentils instead of beluga lentils?

Yes, you can substitute beluga lentils with whole black lentils or brown lentils, but cooking times may vary slightly.

Is dal makhani traditionally vegan?

Traditional dal makhani often includes cream and butter, but this recipe uses vegan butter and coconut milk to keep it plant-based while maintaining its creamy texture.

Vegan Dal Makhani with Coconut Milk and Spices Recipe

Print Recipe

★★★★★

4.6 from 62 reviews

A rich and creamy vegan Dal Makhani made with beluga lentils, kidney beans, and a blend of aromatic spices, simmered in coconut milk and vegan butter for a comforting and flavorful Indian-inspired dish.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Indian
Diet: Vegan

Ingredients

Scale

Main Ingredients

1/2 cup beluga lentils
2.5 cups water
1 tbsp fenugreek
1 tbsp garlic powder
3 cloves garlic, minced
2 tbsp garam masala
3 tbsp vegan butter
3/4 cup coconut milk
1/4 cup tomato paste
15 oz kidney beans, drained
Salt, to taste
Pepper, to taste

Optional Add-ons

1/2 cup onions, chopped
2 chilis or jalapenos, chopped

Instructions

Prepare the aromatics and spices: In a pot, melt the vegan butter over medium heat. Add the minced garlic, garlic powder, fenugreek, garam masala, and if using, the chopped onions and jalapenos or chilis. Fry the mixture for about 2 minutes until the spices are fragrant and the onions are softened.
Cook the lentils: Add the beluga lentils and 2.5 cups of water to the pot with the sautéed spices. Stir well and cook uncovered for approximately 15 minutes, allowing the lentils to soften and absorb the flavors.
Add kidney beans and other ingredients: Stir in the drained kidney beans, tomato paste, and coconut milk. Mix everything thoroughly to combine all ingredients evenly.
Simmer the dal: Continue cooking the mixture for an additional 5 minutes, letting the flavors meld and the dal thicken slightly. Adjust salt and pepper to taste.
Serve: Ladle the Dal Makhani into bowls and enjoy it plain or served over rice or your favorite grain.

Notes

You can adjust the spice levels by varying the amount of chilis or jalapenos.
This recipe uses vegan butter and coconut milk for a dairy-free version of traditional Dal Makhani.
Beluga lentils are used here for their texture, but you may substitute with whole urad dal if desired.
For a creamier texture, simmer longer on low heat stirring occasionally.

Keywords: Dal Makhani, vegan dal, Indian lentil curry, beluga lentils, kidney beans, coconut milk, vegan Indian recipe