Vegan Dal Makhani with Coconut Milk and Kidney Beans Recipe
Dal Makhani is a creamy, comforting lentil curry made with beluga lentils and kidney beans simmered in a spiced coconut milk and tomato sauce. This vegan version uses a blend of aromatic spices, vegan butter, and coconut milk for richness, offering a flavorful and hearty dish perfect for a satisfying meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Ingredients
Scale
Legumes
- 1/2 cup beluga lentils
- 15 oz kidney beans, drained
- 2.5 cups water
Spices & Aromatics
- 1 tablespoon fenugreek
- 1 tablespoon garlic powder
- 3 cloves garlic, minced
- 2 tablespoons garam masala
- 1/2 cup onions, chopped
- 2 chilis or jalapenos, chopped
- Salt, to taste
- Pepper, to taste
Dairy & Fats
- 3 tablespoons vegan butter
- 3/4 cup coconut milk
Other
- 1/4 cup tomato paste
Instructions
- Prepare the base: 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. Fry everything for about 2 minutes until fragrant and the onions begin to soften.
- Cook lentils: Add the beluga lentils and 2.5 cups of water to the pot. Bring the mixture to a boil, then reduce heat and simmer for around 15 minutes until the lentils are tender but not fully broken down.
- Add beans and simmer: Stir in the drained kidney beans, tomato paste, and coconut milk. Mix well to combine all ingredients. Continue to cook the mixture for an additional 5 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Serve: Remove from heat and season with salt and pepper to taste. Serve hot in bowls, either plain or accompanied by steamed rice.
Notes
- Use beluga lentils for the best texture; red or brown lentils can be substituted but will alter consistency.
- Adjust the chili quantity to suit your heat preference.
- For a richer flavor, simmer the dal longer on low heat to deepen the sauce.
- Serve with naan or rice to make a complete meal.
- For extra creaminess, stir in a bit more coconut milk at the end if desired.
Keywords: Dal Makhani, Vegan Dal, Lentil Curry, Indian Vegan Recipe, Creamy Lentils, Coconut Milk Dal