Vegan Dal Makhani - Creamy Buttery Black Gram lentils and Kidney Beans. Glutenfree Recipe

Published: Aug 28, 2013 · Modified: Mar 27, 2019 by Richa 130 Comments

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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%

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Vegan Dal Makhani - Creamy Buttery Black Gram lentils and Kidney Beans. Glutenfree Recipe - Vegan Richa (2024)

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Vegan Dal Makhani - Black lentils and Beans in creamy buttery gravy

Ingredients

For the Lentils:

For the Tempering:

Instructions

Notes

Nutrition

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