Vegan Dal Makhani with Coconut Milk and Spices Recipe
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.
- 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
