Dal Makhani (Vegan)
Slow-simmered black lentils and kidney beans in a rich, creamy North Indian gravy.
540 minPrep: 480 minCook: 60 minNorth IndianVegan
dallentilsslow cookedcomfort food
Method
- 1
Soak urad dal and kidney beans overnight, then rinse well.
- 2
Pressure cook with 3 cups water until very soft and creamy.
- 3
Blend tomatoes into a smooth purée.
- 4
Heat vegan butter/oil in a pan and add whole spices.
- 5
Add onion and cook until lightly golden.
- 6
Add ginger garlic paste and green chillies; cook briefly.
- 7
Stir in tomato purée, chilli powder and nutmeg; cook until thick and glossy.
- 8
Add cooked lentils with their cooking liquid and 1 cup water.
- 9
Simmer on low heat 25–30 minutes, stirring often.
- 10
Stir in cashew cream and kasuri methi.
- 11
Cook until creamy and rich. Finish with coriander.
Ingredients
- •¾ cup whole urad dal (black gram)
- •¼ cup kidney beans (rajma)
- •3 cups water (for pressure cooking)
- •3 tbsp vegan butter or oil
- •½ tsp cumin seeds
- •2–3 cloves
- •2–3 green cardamom pods
- •1 black cardamom
- •1 inch cinnamon stick
- •1 Indian bay leaf
- •½ cup finely chopped onion
- •1–2 green chillies, chopped
- •2 tsp ginger garlic paste
- •2 large tomatoes, blended
- •½ tsp chilli powder or smoked paprika
- •Pinch grated nutmeg
- •1 cup water (for simmering)
- •¼ cup cashew cream (vegan cream substitute)
- •¼ tsp kasuri methi (optional)
- •Salt to taste
- •1–2 tbsp chopped coriander
Notes
- •The longer it simmers, the better it tastes.
- •Add a small knob of vegan butter before serving for extra richness.