This delicious vegan dal makhani offers the ideal mix of simplicity and authentic Indian flavor. Traditional dal makhani can take hours, but with a few simple shortcuts this version is ready in about 40 minutes without sacrificing taste.
⭐Why you’ll love it
- Much quicker than traditional dal makhani while still tasting authentic.
- Easy to follow—great for beginner cooks.
- Completely egg- and dairy-free, perfect for vegans and vegetarians.
- Rich and creamy without using dairy cream.
- Works well with pre-cooked legumes for a fast weeknight meal.
- Minimal chopping and prep required.
- Hearty, filling, and budget-friendly if you keep spices on hand.
- A lighter alternative to restaurant-style dal makhani with comparable flavor.
If you enjoy simple vegan and vegetarian Indian recipes, try these next:
- Creamy chickpea and spinach curry (chana palak) — ready in about 30 minutes.
- Easy one-pot vegan biryani — flavorful and fuss-free.
- Vegan tikka masala — a tasty plant-based twist on a British-Indian favorite.
🛒Ingredients
Lentils: Black lentils (urad dal or beluga) are traditional, but cooked brown lentils are a fine substitute. They should be cooked through but remain firm, not mushy.
Crushed tomatoes: Use canned crushed tomatoes for a concentrated flavor—fresh tomatoes require longer reduction.
Cumin seeds: If unavailable, use ground cumin and add it with the other spices.
Green chili pepper: This recipe is mildly spiced. Substitute a red chili or 1/4 teaspoon cayenne if needed, or omit entirely if sensitive to heat.
Lemon juice: Use fresh lemon juice for the best bright finish.
Coconut milk: Use full-fat coconut milk for creaminess; the light version is too watery.
Vegan butter: Choose a quality plant-based spread or dairy-free margarine for the finishing richness.
👩🍳How to make it
Step 1: Heat sunflower oil over medium-high heat. When hot, add cumin seeds and let them sputter briefly without burning. Add chopped onions and fry until golden, stirring often. Add crushed garlic and finely chopped green chili.
Step 2: Fry about two minutes until the garlic loses its raw smell. Add ground ginger, ground coriander, turmeric, cinnamon, clove, and nutmeg.
Step 3: Mix well and fry another two minutes until the spices smell toasted and fragrant.
Step 4: Add the cooked lentils and kidney beans, stirring to combine.
Step 5: Add pureed or crushed tomatoes, water, and vegetable stock. Simmer 15–20 minutes on medium, then add salt and simmer on low-medium for up to 10 more minutes until the mixture has reduced and thickened. Stir frequently to avoid sticking.
Step 6: Once reduced, stir in coconut cream, lemon juice, and garam masala. Cook 1–2 minutes more, then fold in chopped cilantro and vegan butter just before serving. Adjust salt to taste and serve hot.
💡Expert tips
- To retain chili flavor without too much heat, remove the white ribs and seeds before chopping.
- If using dried lentils instead of canned, cook them first (following pressure cooker/instant pot/stovetop instructions) and add salt only after they’re tender. You’ll still need to reduce the sauce until it thickens.
- Lentils stick easily—stir frequently and lower the heat if needed to prevent burning.
- If the bottom begins to burn, do not scrape; transfer the untarnished top layer to a clean pot and continue cooking.
🍽️Serving suggestions
Dal makhani is a rich lentil and kidney bean curry from northern India. Serve it with warm roti or naan for scooping, or spoon it over steamed basmati rice.
A dollop of plain unsweetened vegan yogurt or a simple onion raita complements the richness, but a little bread or rice is often all you need.
❓Frequently Asked Questions
It’s relatively high in fat compared with lighter dishes, but it provides good fiber, plant protein, iron, and B vitamins. As with any food, enjoy it in moderation.
Store tightly covered in the refrigerator for up to five days, or freeze for up to three months. The mixture may thicken as the legumes release starch—loosen with a splash of water when reheating.
“Dal” refers to pulses or lentil dishes in Punjabi, while “makhani” means buttery. Dal makhani is essentially “buttery lentils,” traditionally made rich and creamy.
🍛More delicious vegan Indian recipes
-
Creamy Black Bean Curry
-
Creamy Coconut Chickpea Curry
-
Quick Pea Curry
-
Easy Butter Bean Curry
Did you make this recipe? Leave a star rating, review, or comment below — I’d love to hear how it turned out.
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📖 Recipe
Easy Vegan Dal Makhani without soaking
Deirdre Gilna
Ingredients
- 2 Tablespoons sunflower oilor any neutral oil
- 1 large onion
- 4 cloves garlic
- 1 green chili
- 1½ teaspoon cumin seeds
- 1 teaspoon ground ginger
- ½ Tablespoon ground coriander
- ½ teaspoon ground turmeric
- 1 large pinch ground cinnamon
- 1 large pinch ground clove
- 1 large pinch ground nutmeg
- 2.5 cups cooked black or brown lentils14 ounces or 400 g
- 1 cup cooked kidney beans7 ounces or 200 g
- ½ cup canned crushed tomatoes
- 1½ cups vegetable stock360 ml
- ¼ teaspoon salt
- ⅓ cup coconut milkuse full-fat coconut milk
- 1–1½ Tablespoons lemon juiceto taste
- 1 teaspoon garam masala
- 1½ Tablespoons vegan butter
- 2 Tablespoons chopped cilantro
Instructions
- Heat the sunflower oil on medium-high and brown the cumin seeds.
- Finely chop the onion, add, and fry until golden at the edges (about 2–3 minutes).
- Add crushed garlic and chopped green chili; fry two minutes until the garlic loses its raw smell.
- Stir in ground ginger, ground coriander, turmeric, cinnamon, clove, and nutmeg; fry one more minute.
- Add the cooked lentils and kidney beans, crushed tomatoes, and vegetable stock.
- Cook 10 minutes on medium-high, 10 minutes on medium, add salt, then cook 10 more minutes on low until most liquid has evaporated. Stir often to prevent sticking.
- Stir in the coconut cream, lemon juice, and garam masala. Cook two more minutes.
- Mix in chopped cilantro and vegan butter just before serving. Taste and adjust seasoning. Serve hot.
Notes
2) If using dried lentils, cook them first and add salt only after they’re tender; you will still need to reduce the mixture until thick.
3) Dried kidney beans require much longer cooking, so it’s best to use canned or cooked beans, or substitute extra lentils.
4) Canned or jarred lentils and beans work well—simply rinse and add as directed.
Nutrition
Calories: 348 kcal
Carbohydrates: 40 g
Protein: 15 g
Fat: 16 g
Saturated Fat: 5 g
Polyunsaturated Fat: 10 g
Trans Fat: 1 g
Sodium: 202 mg
Fiber: 13 g
Sugar: 5 g
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