Vegan Dal Makhani

Ingredients

• 150 g (¾ cup)whole urad dal
• 720 ml (3 cups)water, for soaking
• 960 ml (4 cups)water, for cooking
• ¼ teaspoonsalt
• 425 g (15 oz) can, or 1½ cupsred kidney beans
• 45 g (3 tablespoons)vegan butter
• 1 mediumwhite, yellow or brown onion, finely grated
• 3 clovesgarlic, crushed
• 1 tablespoonginger, minced
• 2green chillies, deseeded and chopped
• 1 teaspoongaram masala
• ½ teaspoonground cumin
• ½ teaspoonground coriander
• ½ teaspoonsmoked paprika
• ½ teaspoonsalt
• ¼ teaspoonground black pepper
• 400 g (14 oz)canned crushed tomatoes or passata
• 1bay leaf
• ⅛ teaspoonliquid smoke
• 1 tablespoonlight brown sugar or coconut sugar
• 240 ml (1 cup)water
• 80 ml (⅓ cup)unsweetened coconut cream, canned
• 30 g (2 tablespoons)vegan butter
• To tastecoconut cream, for drizzling
• To tastefresh coriander, chopped
• To servebasmati rice
• To servevegan naan

Instructions

1. 1

   Rinse and soak

   Rinse the whole urad dal under running water, then soak it overnight in 720 ml (3 cups) of water.

2. 2

   Drain the lentils

   Drain the soaking water and rinse the urad dal under running water.

3. 3

   Add cooking water

   Put the urad dal in a pot with 960 ml (4 cups) of water and ¼ teaspoon of salt.

4. 4

   Simmer until soft

   Bring the pot to the boil over a medium heat. Lower the heat, cover and simmer for 1 hour, until the dal is soft enough to mash easily between your fingers.

5. 5

   Add kidney beans

   Stir the kidney beans into the pot.

6. 6

   Mash the mixture

   Turn off the heat and roughly mash the dal and kidney beans with a potato masher, leaving some pieces partly whole. Set aside.

7. 7

   Soften the onion

   In a separate pot over a medium heat, sauté the vegan butter and finely grated onion until the onion is soft.

8. 8

   Toast the spices

   Add the crushed garlic, minced ginger, chopped green chillies, garam masala, cumin, ground coriander and smoked paprika. Sauté for 1–2 minutes to toast the spices.

9. 9

   Cook the tomatoes

   Stir in the crushed tomatoes, bay leaf, ½ teaspoon of salt, black pepper, liquid smoke and light brown sugar. Cook for 2 minutes.

10. 10

    Combine the dal

    Add the cooked urad dal and 240 ml (1 cup) of water, then mix everything together.

11. 11

    Simmer the sauce

    Bring the mixture to a simmer, then lower the heat and simmer gently for 30 minutes. Stir regularly to stop it sticking as it thickens.

12. 12

    Remove the bay

    Take out the bay leaf.

13. 13

    Finish with cream

    Stir in the coconut cream and 30 g (2 tablespoons) of vegan butter until well combined.

14. 14

    Rest before serving

    Turn off the heat and leave the dal to rest for 15 minutes before serving.

15. 15

    Garnish and serve

    Top with a swirl of coconut cream and chopped fresh coriander. Serve with basmati rice and vegan naan.

What is dal makhani?

Dal makhani is a rich North Indian lentil dish associated with Punjabi cooking, traditionally made with whole black urad dal and finished with butter and cream. This version uses vegan butter and coconut cream for a similarly lush finish without dairy.

The long, gentle cooking softens the lentils, while kidney beans add another tender bite. Mashing part of the mixture helps the tomato sauce cling to the legumes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 293 calories, 12g protein, 35g carbs, 13g fat.

The urad dal, kidney beans and rice or naan contribute most of the carbohydrates, while the legumes also provide protein. Vegan butter and coconut cream supply much of the fat. For a balanced plate, serve a measured portion with extra vegetables alongside.

Why soak the urad dal?

Overnight soaking gives whole urad dal a head start before its long simmer. Drain and rinse it before cooking, as the method specifies.

The lentils are ready for the next step when they mash easily between your fingers. If they still feel firm, continue cooking until they reach that cue.

Build flavour in stages

Grated onion: its fine texture helps it soften into the base rather than leaving large pieces. Cook it in the vegan butter until soft before adding the aromatics.

Spices: garlic, ginger, chilli and the ground spices need just 1–2 minutes in the pot. Keep them moving so they toast without catching.

Tomatoes: the brief 2-minute cook lets them mingle with the seasonings before the cooked lentils go in.

Get the texture right

Partial mashing is the key to a creamy dal that still has some whole beans and lentils. Use a potato masher and stop while plenty of pieces remain intact.

The final 30-minute simmer thickens the mixture, so stir regularly as directed. The dal should be cohesive and spoonable rather than dry or stuck to the bottom of the pot.

Allow time for the simmer

The urad dal cooks for 1 hour before it joins the tomato base, followed by another 30 minutes of gentle simmering. The method also calls for an overnight soak and a 15-minute rest, so plan ahead.

Keep the heat low once each pot reaches a simmer. A steady, gentle cook helps the legumes soften and gives you time to stir the thickening dal regularly.

Finish and serve

Stir in the coconut cream and vegan butter after removing the bay leaf, then leave the dal to rest off the heat for 15 minutes. That short rest lets the mixture settle before serving.

Basmati rice and vegan naan are the suggested accompaniments. A drizzle of coconut cream and chopped fresh coriander finish each serving.

Recipe notes & tips

• Start soaking the urad dal the night before you plan to cook.
• Grate the onion finely so it softens into the sauce.
• Stir regularly during the 30-minute simmer as the dal thickens.
• Mash only part of the legumes to keep some texture.
• Remove the bay leaf before adding the finishing coconut cream and butter.
• Let the dal rest for the full 15 minutes before serving.

Variations

• Adjust the chilli: use fewer green chillies for a milder pot.
• Use passata: substitute it for the crushed tomatoes as listed.
• Swap the sweetener: use coconut sugar in place of light brown sugar.
• Choose a different rice: serve with another cooked rice if basmati is unavailable.
• Add a fresh finish: scatter extra chopped coriander over each serving.

Common mistakes to avoid

• Skipping the soak: soak the urad dal overnight so it is ready for cooking.
• Stopping while the dal is firm: simmer until it mashes easily between your fingers.
• Mashing everything smooth: leave some lentils and beans partly intact for texture.
• Leaving the pot unstirred: stir regularly during the final simmer to prevent sticking.
• Cooking the spices too long: sauté them for just 1–2 minutes before adding the tomatoes.
• Serving straight away: let the finished dal rest off the heat for 15 minutes.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan, stirring and adding a little water if the dal has thickened; heat until steaming throughout.

Frequently asked questions