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Vegan Dal Makhani Recipe

Vegan Dal Makhani
Vegan Dal Makhani does not require dairy items.Image credit: IStock

Vegan Dal Makhani uses minimal ingredients from your pantry and tastes best with flatbreads and rice.

  • Total Cook Time2 hrs
  • Prep Time 30 mins
  • Cook Time1 hr 30 mins
  • Recipe Servings2
  • Easy

Ingredients of Vegan Dal Makhani

  • 1 Cup Urad dal (whole black lentils)
  • 1/4 cup Rajma (kidney beans)
  • 4 cups Water
  • 3 nos Tomatoes, finely chopped
  • 1 large Onion, finely chopped
  • 2 tbsp Ginger-garlic paste
  • 1 nos Green Chillies
  • 2 tsp Cumin Seeds
  • 2 tsp Coriander Powder
  • 2 tsp Cumin powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Red chilli powder
  • 1 tsp Garam Masala
  • 2 tbsp Vegan butter
  • to taste Salt
  • 1/2 cup Cashew Paste
  • Coriander Leaves, chopped

How to Make Vegan Dal Makhani

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1.
Take sabut urad dal and rajma and wash them. Soak the lentils and the kidney beans in a bowl for at least 6 hours.
2.
In a pressure cooker, add the soaked lentils and beans along with 4 cups of water. Pressure cook the pulses for about 8-10 whistles or until they are soft and well-cooked. Keep it aside.
3.
Take a pan and heat some vegan butter in it. Now add cumin seeds and let them splutter. Once done, add chopped onions along with ginger-garlic paste and mix well. Cook until the onions are translucent and the ginger-garlic paste loses its raw smell.
4.
Now add chopped green chillies to the pan. Take some chopped tomatoes and gently add them to the pan. Mix well so that all the ingredients have combined well.
5.
Add spices – coriander powder, cumin powder, turmeric powder, red chilli powder, salt, and garam masala – in the same pan. Mix well so that all the ingredients are combined well.
6.
Cover the lid of the pan and let the veggies and spices cook. Cook until the tomatoes are mushy and the oil separates from the masala.
7.
In the pan, add the boiled lentils and beans and whatever water is left with them. Mix the ingredients well.
8.
Let the lentils and kidney beans cook on low flame for 20-25 minutes. Keep stirring occasionally. You can also mash the lentils and beans with the back of your spatula to thicken the dal.
9.
Once done, add cashew cream on top of it and mix well. Let the dal makhani simmer for another 5-7 minutes. Garnish with chopped coriander and voila! It’s done!
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