Name: Creamy Vegan Dal Makhani with Coconut Milk and Spices Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 1/2 cup beluga lentils; 2.5 cups water; 15 oz kidney beans, drained; 1 tablespoon fenugreek; 1 tablespoon garlic powder; 3 cloves garlic, minced; 2 tablespoons garam masala; Salt, to taste; Black pepper, to taste; 1/2 cup onions, chopped; 2 chilis or jalapenos, chopped; 3 tablespoons vegan butter; 3/4 cup coconut milk; 1/4 cup tomato paste

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Introduction

Dal Makhani is a creamy, spiced lentil dish that brings warmth and comfort to any meal. This vegan version uses beluga lentils and kidney beans simmered with fragrant spices and coconut milk for a rich, flavorful experience.

A close-up of a thick stew with visible dark brown beans, small lentils, and pieces of red chili pepper mixed in a creamy orange-brown sauce, being stirred by a wooden spatula from above inside a pot. The stew looks rich and hearty with a slightly chunky texture. The pot is placed on a surface with a white marbled texture. 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
1/2 cup onions, chopped
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, chopped onions, and chopped chilis or jalapenos. Sauté for about 2 minutes until fragrant.
Step 2: Add the beluga lentils and water to the pot. Bring to a boil, then reduce the heat and simmer for approximately 15 minutes.
Step 3: Stir in the drained kidney beans, tomato paste, and coconut milk. Mix well and cook for an additional 5 minutes to allow the flavors to meld.
Step 4: Season with salt and pepper to taste. Serve the dal makhani plain in bowls or alongside rice on plates.

Tips & Variations

For extra depth, soak the lentils for 1-2 hours before cooking to reduce cooking time.
Add a squeeze of lemon juice before serving to brighten the flavors.
Swap coconut milk with cashew cream for a different creamy texture.
Adjust the spice level by reducing or increasing the amount of chilis or jalapenos.

Storage

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

How to Serve

A white bowl filled with a thick, brown bean stew that shows various beans and lentils mixed with chopped vegetables, including small pieces of green herbs and red bits, creating a chunky and hearty texture. The spoon in the bowl is gold-colored and placed resting on the edge. Behind the bowl to the left is a bunch of fresh green cilantro, and there is a second white bowl filled with the same stew blurred in the background. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this recipe?

While beluga lentils are ideal for their texture and color, you can substitute with whole black lentils or brown lentils. Just adjust cooking times as needed.

Is dal makhani gluten-free?

Yes, this recipe is naturally gluten-free as it uses lentils, beans, and spices without any wheat or gluten-containing ingredients.