Vegan Dal Makhani

Name: Vegan Dal Makhani
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Cuisine: Indian
Ingredients: 1 cup dry whole urad dal*, debris removed and soaked in plenty of water overnight or for at least 6 hours; 4 cups water; 15 oz can kidney beans (1 1/2 cups), drained and rinsed; 3 tablespoon coconut oil or vegan butter; 1 teaspoon cumin seed; 1 small bay leaf; 4-6 cloves garlic, minced; 1 teaspoon minced ginger; 1-2 chiles, minced with seeds removed if desired; 1 small onion, finely chopped (~1 cup); 1 cup tomato puree or strained tomatoes; 1 1/2 cups water (including water reserved from cooking urad dal); 1-1 1/2 teaspoon salt, to taste; 1/2 teaspoon garam masala; 1/2 teaspoon ground coriander; 1/2 teaspoon cayenne, optional & more or less to taste; 1/4 teaspoon turmeric; 1 tablespoon kasoori methi, crushed (optional); 1/4-1/3 cup coconut cream or coconut milk*; Minced cilantro; Basmati rice

Instructions

Prep:40minCook:50min

This vegan version of the popular Indian dish, dal makhani is absolutely mouth watering and delicious. It's a creamy butter sauce curry made with urad dal and kidney beans.

Updated at: Sun, 11 Oct 2026 01:35:33 GMT