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How to make restaurant style non-dairy Dal Makhani. Vegan gluten-free Soy-free Indian Recipe. Instant Pot Option.
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Hi you all. I am also sharing this yummylicious restaurant style Dal at Vedged Out today! I discovered Somer via Kristy and have been hooked to Vedged Out since. All the positive energy, amazing food, her personality, keep me visting her for more and more. Wish you a consistent and good recovery Somer. Thank you for opening up your space to us.
Beans and lentils, are what we eat pretty much everyday as a part of Indian meals. They end up on the plate usually in a Dal preparation. Some other days in Burgers, pizzas, and moretoo. Dals are my comfort food, as well as something I would serve as a part of an Indian meal at an event. Amp up the earthy lentils with some specific spices, non dairy milk/butter, different methods of Tadka/Tempering and there you have a delicious hearty bowl of goodness.
Today, I am bringing you my Mom’s Dal Makhani. The lentils used are Whole black gram and Kidney beans. Makhani means creamy and buttery. The non vegan version of this Dal contains a good load of cream, ghee(clarified butter) and butter. Mom is now quite adept at vegan-izing things. So when I asked her what she was going to do about the Makhani part, she said just wait and watch and added some almond milk and cashew milk for a similar taste and it worked perfectly. I served the Dal with a teaspoon of Earth balance on top per bowl. And you should have seen the bliss on my Dad’s face:) My omni brother also guzzled down bowls and bowls full of the Dal.
If you cant find the lentils used for this Dal, use any similar sized lentil or bean as a substitute from your local store such as black caviar lentils, green or brown lentils, green moong beans. Substitute black beans for kidney beans or just add more lentils.
Lots more Dals, Bean/Lentil Stews here
Black gram/Urad Whole (Black Matpe Bean)
Black gram is different than black lentils. Black gram looks like a black mung bean, fat and cylindrical, while black lentils(beluga) are black colored flat lentils. You can use black lentils or other lentils in this recipe if you don’t have black gram. I have only seen it in Indian stores and online, so it can be difficult to come by.
Red Kidney Beans
Whole Urad lentils, Vigna mungo, black gram or black lentil are these pretty lentils which look like black Mung beans. The beans are available as whole or split or split+skinned like most whole lentils in India.
Urad lentils are also extensively used in South Indian culinary preparations, such as dosa crepes, idli – steamed lentil cakes, vada – savory doughnuts, and Papad/Papadum (Ground into flour or soaked and fermented etc).
Step by step photos:
Tempering/Tadka Ingredients.
Heat oil. Add cumin seeds and cook until fragrant.
Add garlic, ginger, chili and cook until golden.
Add onions and cook until translucent.
Add tomatoes, asafetida, garam masala and cook until tomatoes are tender.
Add tempering to cooked beans. Add milks, mix well.
Cook until the beans are mushy.
Serve hot topped with a dollop of vegan butter or olive oil. The pictured Dal is cooked in a pressure cooker that breaks the beans down really well. If using slow cooker or crockpot to cook the dal, mash some of the dalwith a spatula.
See below for Instant Pot instructions in the Recipe notes.
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5 from 17 votes
Vegan Dal Makhani - Black lentils and Beans in creamy buttery gravy
How to make restaurant style non-dairy Dal Makhani. gluten-free Soy-free Indian Recipe. Instant Pot Option in notes
Prep Time1 hour hr
Cook Time1 hour hr
Total Time2 hours hrs
Course: dal
Cuisine: Glutenfree, Indian, Vegan
Keyword: butter lentils, dal makhani recipe, pumjabi dalmakhani, vegan dal makhani
Servings: 4
Calories: 233kcal
Author: Vegan Richa
Ingredients
For the Lentils:
- 1 cup (200 g) whole black gram , Urad Whole or use black lentils(see first paragraph for sub options)
- 1/2 cup (88.5 g) kidney beans , Rajma
- 3.5 cups (875 ml) water
- 1 teaspoon salt or to taste
- 1/2 teaspoon (0.5 teaspoon) red chili powder or cayenne or to taste
For the Tempering:
- 2 tsp oil
- 1 teaspoon cumin seeds
- 2-3 (2) green chilis finely chopped I use Serrano chili pepper
- 1 inch ginger finely chopped
- 5-6 (5) garlic cloves finely chopped
- 1 medium size onion chopped
- 1/8 teaspoon (0.13 teaspoon) asafoetida hing
- 1/2 teaspoon (0.5 teaspoon) turmeric powder
- 2 medium size tomatoes chopped
- 1 teaspoon garam masala regular or punjabi
- 1 Tablespoon dried fenugreek leaves Kasoori methi, or Use a 1/2 teaspoon fenugreek/methi seeds-Optional
- 2 Tablespoons Almond milk
- 1/3 cup (78.9 ml) Cashew milk Blend 3 tbsp cashews in 1/3 cup water until smooth.
- Vegan butter such as Earth Balance as needed
Instructions
Soak the lentils and beans overnight.
Pressure cook black gram and Kidney beans in 3.5 cups of water with salt and chili powder for 3-4 whistles (25 minutesat high pressureonce pressure has reached).
Or use a slow cooker to cook urad beans and keep ready. Kidney beans cannot be cooked in a slow cooker from raw state, so use 1 cup cooked canned beans.
In a large pan, add oil and heat on medium-high heat.
Add cumin seeds and cook till they start to change color.
Add ginger, garlic and green chili and saute until golden.
Add onion, asafetida and cook until translucent.
Add the tomato and turmeric and cook until tomatoes are mushy. (13-15 minutes till this step).
Add the cooked black gram, kidney beans and the water they were cooked in.
Add garam masala, fenugreek and the milks. Mix, taste and adjust salt.
Add more water if the mixture is too thick.
Simmer on low heat till the dals/beans are totally soft. Mash some of the lentils with the spatula. 30 minutes.
OrPressure cookfor 5 minutes at high pressure once the pressure has reached. (1 whistle + simmer for 5)
Top with a small dollop of vegan butter or olive oil and cilantro.
Serve with Roti/Naanflatbread or Rice Pilaf or other cooked grains like Quinoa, millet.
Notes
Instant Pot:
Soak the lentils and beans overnight.
Pressure cook black gram and Kidney beans in 3.5 cups of water with salt and chili powder for 30 minutesat high pressure. Let the pressure release naturally.
In a large pan or a cleaned out instant pot, add oil and heat on medium-high heat or saute mode in the IP.
Add cumin seeds and cook till they start to change color.
Add ginger, garlic and green chili and saute until golden.
Add onion, asafetida and cook until translucent.
Add the tomato and turmeric and cook until tomatoes are mushy. (13-15 minutes till this step). Deglaze with 2 tbsp of water if needed.
Add the cooked black gram, kidney beans and the water they were cooked in.
Add garam masala, fenugreek and the milks. Mix really well to pick up any stuck bits, taste and adjust salt.
Add more water if the mixture is too thick.
Pressure cook for 5 to 10 mins, Or simmer on saute for 30 minutes.(depends on your preferred consistency of the beans). Mash some of the lentils with the spatula.
- Top with a small dollop of vegan butter or olive oil and cilantro.
There are several types of pressure cookers. Some have different pressure settings. The one I use has a whistle top which acts as the pressure regulator(this model ). And it only has setting for high pressure. When the pressure inside builds up to high pressure, the pressure regulator automatically releases a little pressure at intervals to keep it maintained at a safe high pressure. That release sounds like a whistle because of the sudden steam release, which is counted to time the cooking as I have learnt from mom :).
Nutritional values based on one serving
Nutrition
Nutrition Facts
Vegan Dal Makhani - Black lentils and Beans in creamy buttery gravy
Amount Per Serving
Calories 233Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 606mg26%
Potassium 267mg8%
Carbohydrates 37g12%
Fiber 13g54%
Sugar 4g4%
Protein 14g28%
Vitamin A 585IU12%
Vitamin C 16.4mg20%
Calcium 76mg8%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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Reader Interactions
Comments
Kerrie Kennedy
Would love to try this : is there an adaptation for cooking it without a pressure cooker or instapot?
Reply
Richa
Yes cook the beans in a saucepan witb additional 1-2 cups water over medium heat. It will take 60-70 mins
Reply
Jackie
I love this recipe! So savory just delicious!Reply
Vegan Richa Support
thank you!
Reply
Valerie Laing
Love this dal. So much flavour and freezes well.Reply
Vegan Richa Support
Thank you, Valerie!
Reply
Emily
This was so delicious – my husband said he preferred it over the one we had at our local Indian restaurant! We enjoyed it with white basmati rice.Reply
Vegan Richa Support
Love to hear it!
Reply
David Bundy
Great recipe really enjoyed making it for friends.
Could you give me the non vegetarian version.Reply
@spiceupyourplants
as most of your recipes, this one is a keeper too. thank you!Reply
Vegan Richa Support
Thank you!
Reply
Kara
We ordered this from a local restaurant and it was pretty good. Of course you already had the recipe. I just made it and it is better than the restaurants. I did not have the asafoetida but from what I researched I am not missing anything. Again, thank you for another great recipe!!!Reply
Vegan Richa Support
oh, you’re too kind
Reply
Dave
Asafoetida is one of those little things that turns an Indian dish from good to great.Reply
Vegan Richa Support
glad you enjoyed!
Reply
Kathy
A winner in our house! Even my kids love it!Reply
Vegan Richa Support
thanks for popping in ♡
Reply
Kerri
Wow. Made this tonight. Omg it was amazing. It goes to the top of my do again recipes. Thank you for this wonderful recipe.
Reply
Vegan Richa Support
hooray! top shelf compliment
Reply
Michelle Harris Abramson
We made this along with your pan roasted Brussels sprouts. Both were fabulous! Thank you for your wonderful recipes.Reply
Diane
Can this be made on the stovetop?
Reply
Vegan Richa Support
sure just cook the beans in a saucepan with additional 1 cup of water until they are tender to preference. They might take an hour or longer
Reply
Valerie
Oh I see your reply here now so I’ll do that.
Reply
Sandra
I love your recipes and this is one of my favorite Indian dishes. Can I get a recipe for this on a stove top? I don’t have an IP.
Thanks.
Reply
Richa
You can cook the beans in a saucepan with additional 1 cup of water until they are tender to preference. They might take an hour or longer
Reply
Sandra
OK. So I made this yesterday on my stove top and it was ABSOLUTELY AMAZING!! I don’t think I’ll ever order this out again. Thank you, thank you, , thank you.Sandra
Reply
Carry Shamblin
Thank you so much!!!
One of the best things I’ve ever HAD!!! You are brilliant and I BOW to you!!!Reply
Richa
❤️❤️
Reply
Valerie
I don’t have an Instant Pot or pressure cooker or slow cooker yet. How would you adjust to make this just on the stove?
Reply
Vegan Richa Support
You can cook the beans in a saucepan with additional 1 cup of water until they are tender to preference. They might take an hour or longer
Reply
E.
PS. Would you soak the split urad overnight? Thanks much.
Reply
E.
Can I use the split urad (chilka)? Also, I can’t find asafoetida anywhere: can I skip it without sacrificing flavor? And i also have frozen fenugreek leaves: can I substitute 1:1 for the dried leaves? Thank you!
Reply
Richa
Yes you can use it. Cook time would reduce by 10 mins. Omit asafetida. And yes soak it for atleast an hour
Reply
Shalena
Absolutely love this recipe. Simple to make and delicious!Reply
Suzanne
This dal makhani is so delicious, thank you! I love your recipes, and so does my non-vegan Indian-food-loving husband!Reply
Lilia
I made it without chili – my preference – and I simply cooked the beans in the instant pot with the sauteed onions and spices instead of boiling them ahead of time. It’s absolutely delicious.
Reply
Richa
Awesome!
Reply
Genevieve
Do you cook the beans and lentis together in the instantpot?
Reply
Richa
yes, i refer to the lentils as lentils or black gram interchangeably. I’ll update it to use lentils for whereveer they are referred
Reply
talli
hi richa, i would like to make this dish using your instant pot instructions but i have one question with step 11.
i pressure cook 5-10 min and then mash. then it simply says 30 min. 30 min what? pressure cook again or wait ?
thank you in advance, i absolutely love allo of your recipesReply
Chad
Did you get an answer to this? I had the same question
Reply
Richa
ah the simmer instruction got missed, its either pressure cook for the5-10 mins or simmer for 30 mins. just like the stove top instructions above.
Reply
Rekha
Hi! Sorry, I’m just not getting it! I tried cooking black lentils before and it came out hard as rocks!
Do you set manual pressure cooking mode on instapot to 10 minutes??
Thanks!
RekhaReply
Richa
They are cooked twice. First time — Pressure cook black gram and Kidney beans in 3.5 cups of water with salt and chili powder for 30 minutes at high pressure. Let the pressure release naturally. And then second time with the spices for 5 minutes.
Reply
Rekha
Thank you!!!
Love you and all your recipes, Btw!!
Reply
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