Creamy Vegan Dal Makhani with Coconut Milk and Spices Recipe
A creamy, flavorful vegan Dal Makhani made with beluga lentils, kidney beans, and rich spices simmered to perfection with coconut milk and vegan butter. This hearty Indian-inspired dish is perfect served with rice or enjoyed on its own for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Ingredients
Scale
Lentils and Beans
- 1/2 cup beluga lentils
- 2.5 cups water
- 15 oz kidney beans, drained
Spices and Aromatics
- 1 tablespoon fenugreek
- 1 tablespoon garlic powder
- 3 cloves garlic, minced
- 2 tablespoons garam masala
- Salt, to taste
- Black pepper, to taste
Vegetables
- 1/2 cup onions, chopped
- 2 chilis or jalapenos, chopped
Other Ingredients
- 3 tablespoons vegan butter
- 3/4 cup coconut milk
- 1/4 cup tomato paste
Instructions
- Prepare the base: In a pot, melt the vegan butter over medium heat. Add minced garlic, garlic powder, fenugreek, garam masala, chopped onions, and chopped chilis or jalapenos. Fry the mixture for about 2 minutes to release the flavors and soften the aromatics.
- Cook lentils: Add the beluga lentils and 2.5 cups of water to the pot. Stir well and bring to a simmer. Cook uncovered for around 15 minutes, allowing the lentils to soften and absorb the spices.
- Add beans and creaminess: To the pot, add drained kidney beans, tomato paste, and coconut milk. Mix thoroughly to combine all ingredients evenly. Continue to cook for an additional 5 minutes to let the flavors meld and the dal thicken slightly.
- Season and serve: Taste and adjust salt and pepper as needed. Serve the dal makhani hot, either on its own or accompanied by rice for a wholesome meal.
Notes
- Fenugreek adds a distinct traditional flavor but can be omitted if unavailable.
- Chilis or jalapenos can be adjusted according to heat preference.
- Using vegan butter and coconut milk keeps this recipe dairy-free and vegan-friendly.
- For a thicker consistency, simmer longer or mash some lentils slightly.
- This dish pairs beautifully with basmati rice or warm naan bread.
Keywords: Dal Makhani, vegan dal, Indian lentil curry, beluga lentils recipe, kidney beans curry, coconut milk dal, plant-based Indian food
