Easy Vegan Dal Makhani

The aroma of this vegan dal makhani brings back so many childhood memories for me. It is creamy, hearty, and bursting with rich flavors.

It’s traditionally cooked for several hours for special occasions and loaded with cream and butter, but this faster and much healthier version has no oil whatsoever and is 100% plant-based.

Growing up in a Punjabi family in Delhi, Dal Makhani was a special treat I often looked forward to whenever we went out to an Indian restaurant or an Indian wedding. There was always a plethora of fresh naan, curries, rice, and sweets. I would revert to dal makhani and fresh naan.

Traditional Dal Makhani is loaded with cream and butter; it is satisfying, rich, and velvety hence being the occasional treat. No surprise that my kids love “black dal”, that’s what we call it in our home. Because it’s a weekly staple in my home, it became my mission to create a healthy version; my twist of dal makhani is without oil, cream of any sort (coconut cream, cashew cream, heavy cream), or butter of any kind (vegan butter or regular butter). As eating my Vegan Dal Makhani continues to bring back great memories for me, I hope it does the same for my kids as they get older.

What is Dal Makhani

Aromatically satisfying and just pure deliciousness, dal makhani, ‘butter lentil’ originated in northwestern India, and Punjab and is one of the most popular lentil curries in that region. Traditionally made with black urad dal and kidney beans (rajma), this labor of love is cooked for hours at a time on a wood fire or coal until every pearl of dal is broken down to a naturally creamy consistency. Infused with pungent spices, butter, and cream, this family favorite is made daily in some Indian homes or can be found on the menu at many North Indian restaurants all over the world.

How to make Vegan Dal Makhani

With the naturally rich umami flavors, your taste buds will want this Vegan Dal Makhani on your table every day of the week! Wanna know my secret!? Lean in… it is soaking the night before and cooking low and slow the next day, stirring occasionally. This is what my simple regimen looks like on the day when I am making delicious Vegan Dal Makhani.

• Rinse and soak dal the night before and add to the Instant Pot in the morning.
• Around 8:30 am, while I am getting ready for the day, I add spices and tomatoes and switch the instant pot to the slow cooker mode so everything can come to the temperature and start cooking.
• Around 11 am, I take a quick coffee break because don’t we all… and I stir the dal once. By now my entire kitchen is infused with the best aroma.
• By 1 pm while I am grabbing lunch, I give it another quick stir and do the same when I take my 2nd coffee break around 3 pm.
• As I finish up my workday around 5 pm, I give the pot another quick stir just before heading to the gym. At this point, I’m now really motivated to complete my workout because I have a delicious reward waiting for me at home!

By the time I get home, dinner is ready with just a few more stirs and finishing garnishing touches, it’s time to eat! Maybe tonight I will make my Vegan Naan along with it, what do you think?

Here are some observations I have made over the years whilst perfecting this recipe; the creamy and velvety texture of the dal develops as the dal is cooked slowly. I have tried this recipe with kidney beans (traditional dal makhani, Peshwari recipe does not include kidney beans), however, I did not like the texture of kidney beans in the dal. It seems to me like the addition of kidney beans, whether canned or loose, took away from the creaminess of the dal which is a texture that appeals to me in this dish. If you want to make a version with kidney beans, here is my Vegan Dal Makhani recipe with red kidney beans recipe.

Cooking Techniques for Vegan Dal Makhani

Stove Top Method for cooking Dal makhani

Wash and rinse urad dal in cold water, repeat this process about 2-3 times.
In a bowl, cover the dal with a few inches of cold water and soak for about 8 hours or overnight.
Drain the water and transfer the dal to a medium saucepan, cover with 4 cups of water, and bring to a boil. Keep an eye on the pot as you might have to skim off the foam that rises to the surface once it starts to boil.
Add garlic ginger paste, tomato puree, makhni powder, garam masala, and salt to the pan.
Over medium heat, boil uncovered for about 10 minutes, then reduce the heat to maintain a simmer. At this point, add the lid on the pot and let simmer for about 4-6 hours, stirring regularly. Add freshly boiled water as needed to adjust consistency.

Instant Pot Method for Cooking Dal Makhani

Wash and rinse urad dal in cold water, repeat this process about 2-3 times.
In a bowl, cover the dal with a few inches of cold water and soak for about 8 hours or overnight.
Drain the water and add dal to the instant pot. Add 4 cups of fresh water and cook on the bean setting for 45 minutes.
In the meantime, mix garlic ginger paste, tomato puree, makhni powder, garam masala, and salt in a small bowl.
Once the dal is cooked and pressure naturally releases, add the spices and tomato mixture to the instant pot.
Adjust the settings to the slow cooker setting, cover it with the lid, and cook the dal for 4-6 hours, stirring regularly to avoid the dal sticking to the bottom of the pot. If more water is needed, add boiled water to the Instant Pot to adjust consistency.
Slow Cooker Method
Wash and rinse urad dal in cold water, repeat this process about 2-3 times.
In a bowl, cover the dal with a few inches of cold water and soak for about 8 hours or overnight.
Drain the water and add dal to the slow cooker with 4 cups of fresh water, and garlic ginger paste, and cook on the normal setting on low for 8 hours. Checking in about every 45 minutes giving a quick stir and checking on the progress.
Add the tomato puree, makhni powder, garam masala, and salt to the slow cooker, mix, and cook for an additional 2-3 hours on the same setting.

Tips for making Vegan Dal Makhani

Here are a few things to keep in mind if you have Vegan Dal Makhani on your menu this week:

• Whole urad dal (black gram or vigna mungo), there’s a variety of ingredients I get to explore and experiment with from my local Indian grocery store, but this ingredient can also be bought on Amazon.
• Washing and soaking the dal is an important step you don’t want to miss. It guarantees any debris to come to the surface and it helps with the tenderness of the dal during the cooking process as well. Soaking allows the complex sugars that can make beans hard to digest to break down and makes them easier to digest.
• When using the instant pot, let the pressure release naturally.
• I like using store-bought tomato puree because I like the smooth texture it adds to this dish, but you can use fresh or canned tomatoes.
• Giving the dal time to simmer and stirring occasionally are really the secret steps to getting tasty creamy dal makhani, the patience will pay off.

If you want to add some heat, go right ahead and throw in a diced chili or jalapeños.

Ingredients for Vegan Dal Makhani Recipe

• Urad dal, black gram, or black dal-  easily found in the international section of your local supermarket or on Amazon. Just a note that black beluga lentils are not a substitution for urad dal.
• Water- A little water goes a long way to getting the dal to just the right velvety smooth consistency. Remember this dish contains no cream, coconut milk, butter, or oil, we are allowing the cooking process to bring out the natural texture of the dal.
• Garlic ginger paste- If you don’t have this on hand feel free to use 3 cloves of garlic and 1 inch of ginger, mashed to a paste.
• Tomato puree- My go-to for this Vegan Dal Makhani recipe, it helps in getting just the right texture and depth of flavor as well. You can also use fresh or canned tomatoes as well.
• Dal makhni powder- You can get this masala/powder mixture in the international section of your local supermarket or on Amazon. It typically contains spices like degi mirch, salt, kasoori methi (fenugreek), coriander powder, cumin seeds, and turmeric.
• Garam masala – adds just the right balance of warmth to this dish, you will miss it if it’s not there.
• Salt to taste

What do I serve with the Dal Makhani?

Combinations of textures and flavors always enhance the experience of a great meal. Here are some tasty ways to enjoy this gluten-free, dairy-free Vegan Dal Makhani.

• Can’t go wrong any day of the week with my tasty and right-off stove Vegan Naan. BTW do you know how many Indian jokes I know…naan…sorry I had to do it!
• Steamed white rice or cauliflower rice
• A side of my mouth-watering Pea Pulao
• A few slices of onions and cucumber

Vegan Dal Makhani Recipe

Here with a healthy twist, without compromising any flavors or textures, this Vegan Dal Makhani is sure to please.

Preparing the dal 

Wash and rinse urad dal in cold water, repeat this process about 2-3 times. In a bowl, cover the dal with a few inches of cold water and soak for about 8 hours or overnight.

Drain the water and transfer the dal to a medium saucepan, cover with 4 cups of water, and bring to a boil. Keep an eye on the pot as you might have to skim off the foam that rises to the surface once it starts to boil.

Preparing the spices

Add garlic ginger paste, tomato puree, makhani powder, garam masala, and salt to the pan.

Combine and wait

Over medium heat, boil uncovered for about 10 minutes, then reduce the heat to maintain a simmer. At this point, add the lid on the pot and let simmer for 4-6 hours, stirring regularly. Add freshly boiled water as needed to adjust consistency.

Assemble and enjoy!

Serve with naan and/or plain rice, garnish with cilantro.

How to Store Vegan Dal Makhani

• As tasty leftovers (which is even better), feel free to store them in the refrigerator for up to 4 days in a sealed container.
• If you made a huge batch, feel free to store it in the freezer for up to 3 months in a freezer-safe container. Defrost in the refrigerator the night before, if it’s a bit thick when reheating just add a couple of tablespoons of water for your desired consistency.

Can you freeze dal Makhani?

Yes, you certainly can! Go ahead and make an extra batch if you have the time. The good news is that it can last in the freezer for up to 3 months if packaged really well. Reheating is a piece of cake, just defrost overnight in the refrigerator and reheat the next day, great meal prep idea!

Vegan Indian Recipes

There are so many delicious and creamy vegan Indian recipes, here are a few that are a must to try:

Tofu Tikka Masala– Creamy and tangy

Potato Curry– Creamy and mildly spicy

Cauliflower Coconut Curry- creamy and spicy

Vegan Indian Desserts

Speaking my language with vegan Indian desserts, here are a few of my favorites:

Carrot Halwa Trifle – my take on traditional Indian carrot halwa

Besan Ladoo– a staple on our house

Burfi– light and easy to make

Nutritional Information

There are a multitude of health benefits to this Vegan Dal Makhani if prepared as directed.  Here are a few you can gain by using the ingredients in this dish:

• Urad dal- It is rich in protein to maintain healthy muscle, soluble, and insoluble fibers, both of which help to maintain the health of our digestive system.
• Garlic ginger paste- This can help lower cholesterol and blood pressure. It can treat chronic indigestion, help with nausea, and reduce menstrual pain.
• Tomato puree- It is a good source of vitamin C, potassium, vitamin K, and folate, and helps to reduce the risk of heart disease.
• Dal makhani powder- Contains a blend of spices that has antibacterial properties and is high in antioxidants that can aid in digestion.
• Garam masala- Powerful antioxidant that helps relieve heartburn, indigestion, and bloating.
• It’s healthy
• It’s dairy-free
• It’s gluten-free

 

What did you serve alongside your creamy and hearty Vegan Dal Makhani? Leave a comment below and be sure to send me pictures @veggiecurean!

-BON APPÉTIT!