Vegan Dal Makhani - Black Gram & Kidney Beans Curry in creamy sauce. How to make restaurant style non-dairy Dal Makhani. gluten-free Soy-free Indian Recipe

Recipe Snapshot

  • Prep time: 60 minutes
  • Cook time: 60 minutes
  • Total time: 120 minutes
  • Yield: 4
  • Category: dal
  • Cuisine: Glutenfree, Indian, Vegan

Ingredients

For the Lentils:

  • 1 cup dried whole black gram (Urad Whole or use black or brown lentils)
  • 3 – 4 cups water (Use less water if using lentils)
  • 1 cup cooked kidney beans
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon cayenne/red chili powder

For the Tempering:

  • 2 tsp oil
  • 1 teaspoon cumin seeds
  • 2-3 green chilis finely chopped
  • 1 inch ginger (finely chopped)
  • 5-6 garlic cloves (finely chopped)
  • 1 cup chopped onion
  • 1/8 teaspoon asafoetida (hing)
  • 1/2 teaspoon turmeric powder
  • 1.5 cups chopped tomatoes (2 medium)
  • 1 teaspoon garam masala (regular or punjabi garam masala)
  • 1 Tablespoon dried fenugreek leaves (Kasoori methi, or Use a 1/2 teaspoon fenugreek/methi seeds-Optional)
  • 1/4 cup cashew milk or 1/3 cup almond milk (i prefer cashew milk)
  • Vegan butter and cilantro for garnish

Method

  1. Soak the lentils overnight or atleast 4 hours. Drain and add to saucepan with 3 cups of water. cover and cook at medium heat for 30 minutes. If the water threatens to boil over, partially cover and cook. Add kidney beans, salt and cayenne. Mix, reduce heat to low and continue to simmer. Add more water if needed.
  2. Make the Tempering: Heat oil in a skillet at medium heat. Add cumin seeds and cook for a minute or until they start to change color. Add chili, ginger, garlic and cook for a minute. Add onion, asafetida and cook for 6 minutes or until translucent.
  3. Add the tomato and turmeric and cook 7 to 8 minutes or until tomatoes are saucy. Stir and mash the larger tomatoes. Add this tempering to the simmering lentils and beans. Add garam masala, fenugreek leaves and the milk. Mix, taste and adjust salt. Simmer on low heat till the dals/beans are totally soft, about 30 minutes. Mash some of the lentils with the spatula. garnish with vegan butter or olive oil and cilantro. Serve with Roti/Naan flatbread or Rice Pilaf or other cooked grains like Quinoa, millet.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.