October 3, 2025

Vegan Restaurant-Style Dal Makhani

Delicious Vegan Dal Makhani Recipe

Did you know that Dal Makhani is one of the most popular Indian dishes out there? The good news is you can whip up this restaurant-style delight right at home! This vegan recipe is all about creamy, buttery lentils and beans simmered in delightful spices. Perfect for special occasions or just a cozy dinner at home! Plus, it’s gluten-free, soy-free, and nut-free. Let’s get cooking!

Why You’ll Love Dal Makhani

Creamy & Buttery: Enjoy the rich texture without any dairy!
Flavor-Packed: Layers of spices create a unique depth of flavor.
Flexible Cooking Options: Use an Instant Pot or stovetop.
Allergy Friendly: Naturally gluten-free and customizable as per your needs.

Ingredients

Here’s what you’ll need to bring this creamy delight to life:

Beans:
- 1 cup urad dal (black gram)
- 1 cup dry kidney beans
For the Sauce:
- 2 tsp oil (optional for an oil-free version)
- Whole spices: 1/2 tsp cumin seeds, 1 black cardamom, 2 green cardamoms, 2 whole cloves, and 1 cinnamon stick (partially opened)
- 1 cup chopped red onion
- 5-6 garlic cloves (finely chopped)
- 1/2 inch ginger (minced)
- 1 hot green chili (finely chopped, optional)
- 2 tsp Kashmiri chili powder
- 1/2 to 1 tsp garam masala
- 4 oz tomato puree (passata) or blended tomatoes
- 1/2 cup chopped tomatoes (or more, to taste)
- 1 tsp dried fenugreek leaves (kasuri methi)
- 1/2 cup non-dairy cream (like cashew or coconut cream)
- Salt to taste
- Water as needed
For Spiced Oil:
- 1 tsp dried fenugreek leaves
- 1 tsp Kashmiri chili powder
- 1 tsp smoked paprika
- 2 tsp vegan butter
- Additional half cinnamon stick

Instructions

Step 1: Prepare the Beans

Rinse the urad dal and kidney beans thoroughly. Soak them overnight in three times the amount of water.
Pressure Cooker/Instant Pot: Drain and add soaked beans with bay leaves, salt, and 2.5 cups of water. Cook for 50 minutes on bean mode.
Stovetop: Drain and add beans with bay leaves, salt, and 4 cups of water. Boil, then cover and simmer for 1.5 to 2 hours until soft. Mash some beans to thicken the sauce.

Step 2: Make the Base Sauce

Heat oil in a large skillet over medium heat. Add cumin seeds and cook until fragrant (30 seconds to 2 minutes).
Add black cardamom, green cardamoms, and cloves. Sauté for 15 seconds, then add onion, garlic, and salt. Cook until golden brown (about 6-8 minutes).
Stir in ginger and green chili; cook for 1-2 minutes.
Light a half cinnamon stick over a flame, blow it out, and add it to the onion mixture for a smoky flavor.
Mix in Kashmiri chili powder, garam masala, and a splash of water. Then, add tomatoes and fenugreek leaves. Cook until thickened (about 4-5 minutes).
Combine cooked beans and simmer for 10-20 minutes, adjusting liquid to your desired consistency. Add non-dairy cream and simmer again for another 10-15 minutes. Adjust seasoning as needed.

Step 3: Create the Spiced Oil

In a small skillet, toast fenugreek leaves until fragrant.
Add vegan butter, Kashmiri chili powder, and smoked paprika. Once melted, add a tablespoon of water to keep the spices vibrant.
Lightly char the remaining cinnamon stick and incorporate it into the oil.

Step 4: Serve

Pour the spiced oil over your creamy dal makhani. Garnish with extra non-dairy cream and fresh cilantro. Serve hot with rice, naan, or flatbread.

Tips for the Perfect Dal Makhani

Ensure whole spices toast well to avoid burning.
Opening cardamom pods helps release more flavor.
Mashing some beans adds a thick, smooth texture.

What to Pair with Dal Makhani

This delicious dish is perfect with rice, naan, flatbreads, garlic bread, or even a baked potato. Enhance your meal with roasted veggies for a wholesome experience!