Get ready to savor the rich and creamy flavors of India with our Vegan Dal Makhani recipe. This beloved North Indian dish has been reinvented to cater to a vegan lifestyle, without compromising on the traditional taste and indulgence that makes it so popular. Dal Makhani, often referred to as "buttery lentils," is a delightful blend of black gram lentils and kidney beans, slow-cooked in a luscious tomato and cashew gravy. It's a dish that represents the heart and soul of Indian cuisine, and now, it's accessible to vegans around the world.
Ingredients For Vegan Dal Makhani Recipe
- Whole Urad Dal - 1 cup
- Rajma - 1/4 cup
- Onion - finely chopped - 1
- Tomatoes - finely chopped - 2
- ginger-garlic paste - 1 Tbsp
- Turmeric powder - 1/2 Tsp
- Red chilli powder - 1/2 Tsp
- Garam Masala - 1 TBSP
- Hing Powder - 1/4 Tsp
- Vegetable oil - 1 TBSP
- Salt to taste.
- Coconut cream for garnishing.
- Cilantro finely chopped for garnishing.
Method
1. Soak the urad dal and Rajma in water for 6-8 hours.Instapot method -
- Start the instapot on saute mode. Once hot add Oil and hing powder.
- Add Onion and saute till they turn translucent.
- Add ginger-garlic paste and saute for a minute.
- Add Tomatoes and saute till they turn nice mushy.
- Add turmeric powder , red chilli powder , garam masala powder and salt to taste. Mix well and saute till the masala starts to leave oil.
- Add the soaked dal and Rajma. Mix well.
- Add water to adjust consistency. Mix well.
- Close the lid and switch the instapot to pressure cooker mode. COok for 30 minutes on high pressure. Let the steam release naturally.
- Garnish with coconut cream and finely chopped cilantro. Serve hot with rice or roti.
Kadai method -
- Add the soaked urad dal and Rajma to pressure cooker. Cook for 5 whistles.
- In a pan or kadai - add Oil and hing powder.
- Add Onion and saute till they turn translucent.
- Add ginger-garlic paste and saute for a minute.
- Add Tomatoes and saute till they turn nice mushy.
- Add turmeric powder , red chilli powder , garam masala powder and salt to taste. Mix well and saute till the masala starts to leave oil.
- Add cooked dal and rajma. Mix well. Add water to adjust consistency. Mix well.
- Simmer on low to medium flame for 15-20 minutes.
- Garnish with coconut cream and finely chopped cilantro. Serve hot with rice or roti.
Vegan Dal-Makhani Recipe
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