I reworked dal makhani into a pantry-friendly Dal Recipe that swaps black urad dal for brown lentils and a few clever ingredient tweaks, yielding a flavor so close to the original you might question the ingredient list.

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Quick note, this dal makhani is by no means made the traditional way, for instance I used brown lentils instead of black urad dal which is traditionally used. Still, the end result and flavor profile are almost exact, and I tweaked the ingredients so you wont have to run to three different stores for one special lentil.

I kept it creamy with a splash of cashew cream to give that lush mouthfeel without dairy, and honestly people cant tell the difference. If you love Lentil Dishes or need an easy Dal Recipe that surprises guests, try this one.

Ingredients

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Brown lentils add protein and fiber, filling and earthy, they soak up sauce
Kidney beans bring creamy texture, extra protein, iron and a subtle sweetness
Tomato puree gives tangy base, vitamin c, balances spices and adds color
Cashew or coconut cream makes it rich and smooth, plant based creaminess
Garlic ginger and green chiles give warmth, bite and aromatic depth, adjust heat
Cumin, cloves, cardamom and cinnamon add warm perfume and savory complexity
Kasuri methi, cilantro and lemon finish bright, slightly bitter, fresh and tangy

Ingredient Quantities

1 cup brown lentils (brown or green lentils), rinsed

1 (15 oz) can kidney beans drained and rinsed

3 cups water or low sodium vegetable stock

2 tbsp vegetable oil

1 tbsp vegan butter (optional for richness)

1 large onion finely chopped (about 1 cup)

4 cloves garlic minced

1 inch fresh ginger grated or minced

2–3 green chiles slit or chopped (adjust to taste)

2 cups tomato puree (about 3 medium tomatoes) or 1 14 oz can crushed tomatoes

1 tbsp tomato paste (optional, for deeper color)

1 tsp cumin seeds

1 tsp ground turmeric

1 tbsp ground coriander

1 tsp red chili powder or paprika (adjust heat)

1 tsp garam masala

1 tsp salt plus more to taste

1/2 tsp sugar or a small pinch jaggery

1 tsp kasuri methi crushed (dried fenugreek leaves)

1/2 cup cashew cream or full fat coconut cream

1 bay leaf

2 whole cloves, 1 small cinnamon stick, 2 green cardamom pods (optional whole spices)

Fresh cilantro chopped, for garnish

1 tbsp lemon juice (optional)

How to Make this

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1. Rinse 1 cup brown lentils and drain the 1 can kidney beans, set both aside; if you like a silkier dal you can soak the lentils 20 minutes but its not required.

2. In a heavy pot heat 2 tbsp vegetable oil plus 1 tbsp vegan butter if using, add 1 tsp cumin seeds and the whole spices (2 cloves, 1 small cinnamon stick, 2 green cardamom) and bay leaf, toast till fragrant about 30 seconds.

3. Add 1 large finely chopped onion and cook on medium low till nicely browned, this gives the dish depth so dont rush it.

4. Stir in the garlic, ginger and the 2 or 3 green chiles, cook 1 to 2 minutes till raw smell is gone.

5. Add 2 cups tomato puree or a 14 oz can crushed tomatoes plus 1 tbsp tomato paste if you want deeper color, then sprinkle in 1 tsp ground turmeric, 1 tbsp ground coriander, 1 tsp red chili powder or paprika, and 1 tsp salt and 1/2 tsp sugar or a pinch of jaggery; simmer until the tomato oil starts to separate a little.

6. Add the rinsed lentils, the drained kidney beans, 3 cups water or low sodium vegetable stock, cover and simmer gently until lentils are very soft 25 to 40 minutes; or pressure cook 8 to 10 minutes and natural release. Stir occasionally and add water if it gets too thick.

7. Once the lentils are soft, smash a cupful of the dal against the side of the pot or pulse briefly with an immersion blender for creaminess, then stir in 1 tsp crushed kasuri methi, 1 tsp garam masala and 1/2 cup cashew cream or full fat coconut cream; simmer 5 to 10 minutes so flavors marry.

8. Finish with another small knob of vegan butter if you like richer texture, check seasoning and add more salt or a squeeze of 1 tbsp lemon juice to brighten it up.

9. Garnish with chopped fresh cilantro and serve hot with rice or flatbread, and remember it actually tastes better the next day so if you can make it ahead do that.

Equipment Needed

1. Heavy-bottomed pot or Dutch oven — for toasting spices and simmering the dal
2. Wooden spoon or sturdy spatula — for browning onions and stirring
3. Chef’s knife — for chopping onion, garlic, ginger and chiles
4. Cutting board
5. Measuring cups and spoons
6. Fine-mesh strainer or colander — to rinse lentils and drain beans
7. Can opener — for the canned tomatoes and kidney beans
8. Immersion blender or potato masher — to smash a cupful of dal for creaminess
9. Ladle or large serving spoon — for serving and checking consistency

FAQ

Q: Can I use canned lentils or skip cooking the dry ones? A: Yes. Using canned lentils makes this quick – just rinse and add near the end so they dont fall apart. If using dry brown lentils you can skip a long soak; 1-2 hours helps but is not required. Pressure cook dry lentils about 10-15 minutes, or simmer on the stovetop 30-40 minutes until tender.

Q: How do I get that rich, creamy, restaurant-style finish? A: Low and slow simmering helps a lot. Mash a few spoonfuls of the cooked lentils against the pot or pulse briefly with an immersion blender for body. Stir in the cashew cream or coconut cream and a little vegan butter at the end. Crush some kasuri methi between your palms and add it at the finish for that classic aroma. A tiny pinch of sugar balances the tomatoes.

Q: I have a nut allergy, can I still make it creamy? A: Totally. Swap the cashew cream for full fat coconut cream or blend a small cooked potato into a smooth paste and stir it in. Both give creaminess without nuts. Taste and adjust salt since substitutes can change the flavor.

Q: How do I get a smoky, deep flavor without a tandoor? A: Char the tomatoes directly on a gas flame or broil them before pureeing, or add a pinch of smoked paprika at the end. Cooking the dal uncovered for a while to reduce and slightly caramelize the tomatoes also adds depth.

Q: How long will leftovers keep and how should I reheat them? A: Keeps 3-4 days in the fridge, up to 3 months frozen. Reheat gently on the stove with a splash of water or stock, stir often so it doesnt stick. The flavors actually improve a day later, so dont be afraid to make it ahead.

Q: It tastes too acidic or flat, what can I do? A: If too acidic add a small pinch of sugar or jaggery and a bit more salt to balance. If flat add a squeeze of lemon at the very end and more garam masala or kasuri methi for aroma. A spoonful of cream or vegan butter will mellow sharpness too.

Dal Makhani (Vegan) Recipe Substitutions and Variations

Brown lentils: swap with Puy (French) lentils for a firmer bite, split red lentils (masoor) for a faster, creamier finish — cut cooking time since they fall apart, or whole urad (black) lentils for a richer, traditional texture (soak a bit longer).
Kidney beans: use canned chickpeas for a nutty, hearty swap, cannellini (white) beans for a milder, creamier mouthfeel, or black beans if you like an earthier flavor — all work well, just check seasoning.
Cashew cream / coconut cream: try blended silken tofu for a neutral, protein-rich creaminess, soaked blanched almonds or sunflower seed cream for a nutty but dairy-free option, or store-bought oat/soy cream for a lighter, ready-made alternative.
Vegetable oil: substitute light olive oil or avocado oil for a neutral, high-heat oil, sunflower or canola oil for a budget friendly option, or use vegan butter for extra richness if you want that buttery finish.

Pro Tips

1) Take your time on the onions. Cook them low and slow until deep golden brown for real depth. If they start to stick, add a tablespoon of water to loosen the fond and scrape the pan.

2) Toast the whole spices and cumin in the hot oil just until fragrant, then remove the bigger pieces if you want a smoother bite. Crushing cardamom pods or cloves slightly before adding releases more aroma.

3) For a silkier texture, soak the lentils briefly or cook until very soft, then mash or blend a cupful of the dal and stir back in. Adding the cashew or coconut cream at the end on low heat keeps it velvety and prevents splitting.

4) Finish for balance. Taste at the end and tweak with a tiny pinch of sugar or jaggery to tame acidity, a squeeze of lemon to brighten, and a small knob of vegan butter or extra cream to round everything out. Crushed kasuri methi added at the end gives a great final perfume.

Dal Makhani (Vegan) Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

475

kcal

Equipment: 1. Heavy-bottomed pot or Dutch oven — for toasting spices and simmering the dal
2. Wooden spoon or sturdy spatula — for browning onions and stirring
3. Chef’s knife — for chopping onion, garlic, ginger and chiles
4. Cutting board
5. Measuring cups and spoons
6. Fine-mesh strainer or colander — to rinse lentils and drain beans
7. Can opener — for the canned tomatoes and kidney beans
8. Immersion blender or potato masher — to smash a cupful of dal for creaminess
9. Ladle or large serving spoon — for serving and checking consistency

Ingredients

1 cup brown lentils (brown or green lentils), rinsed
1 (15 oz) can kidney beans drained and rinsed
3 cups water or low sodium vegetable stock
2 tbsp vegetable oil
1 tbsp vegan butter (optional for richness)
1 large onion finely chopped (about 1 cup)
4 cloves garlic minced
1 inch fresh ginger grated or minced
2–3 green chiles slit or chopped (adjust to taste)
2 cups tomato puree (about 3 medium tomatoes) or 1 14 oz can crushed tomatoes
1 tbsp tomato paste (optional, for deeper color)
1 tsp cumin seeds
1 tsp ground turmeric
1 tbsp ground coriander
1 tsp red chili powder or paprika (adjust heat)
1 tsp garam masala
1 tsp salt plus more to taste
1/2 tsp sugar or a small pinch jaggery
1 tsp kasuri methi crushed (dried fenugreek leaves)
1/2 cup cashew cream or full fat coconut cream
1 bay leaf
2 whole cloves, 1 small cinnamon stick, 2 green cardamom pods (optional whole spices)
Fresh cilantro chopped, for garnish
1 tbsp lemon juice (optional)

Directions

Rinse 1 cup brown lentils and drain the 1 can kidney beans, set both aside; if you like a silkier dal you can soak the lentils 20 minutes but its not required.
In a heavy pot heat 2 tbsp vegetable oil plus 1 tbsp vegan butter if using, add 1 tsp cumin seeds and the whole spices (2 cloves, 1 small cinnamon stick, 2 green cardamom) and bay leaf, toast till fragrant about 30 seconds.
Add 1 large finely chopped onion and cook on medium low till nicely browned, this gives the dish depth so dont rush it.
Stir in the garlic, ginger and the 2 or 3 green chiles, cook 1 to 2 minutes till raw smell is gone.
Add 2 cups tomato puree or a 14 oz can crushed tomatoes plus 1 tbsp tomato paste if you want deeper color, then sprinkle in 1 tsp ground turmeric, 1 tbsp ground coriander, 1 tsp red chili powder or paprika, and 1 tsp salt and 1/2 tsp sugar or a pinch of jaggery; simmer until the tomato oil starts to separate a little.
Add the rinsed lentils, the drained kidney beans, 3 cups water or low sodium vegetable stock, cover and simmer gently until lentils are very soft 25 to 40 minutes; or pressure cook 8 to 10 minutes and natural release. Stir occasionally and add water if it gets too thick.
Once the lentils are soft, smash a cupful of the dal against the side of the pot or pulse briefly with an immersion blender for creaminess, then stir in 1 tsp crushed kasuri methi, 1 tsp garam masala and 1/2 cup cashew cream or full fat coconut cream; simmer 5 to 10 minutes so flavors marry.
Finish with another small knob of vegan butter if you like richer texture, check seasoning and add more salt or a squeeze of 1 tbsp lemon juice to brighten it up.
Garnish with chopped fresh cilantro and serve hot with rice or flatbread, and remember it actually tastes better the next day so if you can make it ahead do that.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.