There’s something soul-satisfying about a bowl of warm dal, especially when it's silky, smoky, and full of deep, earthy flavors like this vegan dal makhani made with whole black urad dal and red kidney beans. This version ditches the traditional dairy but makes no compromises on flavor. Cashew cream steps in to lend that signature richness, while a slow simmer infuses every spoonful with warming spices. It’s a perfect example of how vegan dal recipes can be as indulgent and comforting as any traditional meat-based meal. Whether you're planning a cozy weeknight dinner or cooking up something special for meatless Monday, this dish has got you covered.
Creamy Vegan Dal Makhani with Black Lentils and Cashew Cream
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Main Course
Cuisine Indian
Pressure cooker or Instant Pot For cooking the lentils until soft. A stovetop pot can be used but will take longer.
Blender To make the cashew cream. A high-speed blender gives the smoothest results, but any basic one will work.
Deep sauté pan or Dutch oven To prepare the dal base and simmer everything together.
Wooden spoon or silicone spatula For stirring without scratching your cookware.
Knife and chopping board For prepping the aromatics and herbs.
For the Dal
- 1 cup whole black urad dal also known as sabut urad dal
- 1/4 cup red kidney beans rajma
- 1 medium onion finely chopped
- 1 tablespoon ginger-garlic paste
- 2 medium tomatoes pureed
- 2 tablespoons tomato paste
- 2 green chilies finely chopped (optional)
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder for color and mild heat
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons vegan butter or neutral oil
- 1/4 teaspoon smoked paprika for a subtle smoky flavor
- 4 cups water more as needed
For the Cashew Cream
- 3/4 cup raw cashews soaked in hot water for at least 30 minutes
- 1/2 cup water
- 1 tablespoon lemon juice
- Pinch of salt
For Garnish
- Fresh cilantro chopped
- Extra cashew cream for drizzling
- A squeeze of lemon or lime
Soak and Cook the Lentils
Rinse the whole urad dal and red kidney beans thoroughly, then soak them in water overnight or for at least 8 hours. This not only softens them but also reduces cooking time.
Drain the soaked beans and add them to a pressure cooker or Instant Pot with 4 cups of water. Cook on high pressure for 30 minutes (manual mode in Instant Pot) or until both lentils and beans are very soft. If using a stovetop pot, cook for 1.5–2 hours on a gentle simmer, checking occasionally and adding water as needed.
Prepare the Cashew Cream
While the lentils cook, drain your soaked cashews and blend them with 1/2 cup water, lemon juice, and a pinch of salt until completely smooth. Set aside.
This cream is the secret weapon for that rich, velvety texture typically achieved with dairy in traditional dal makhani recipes.
Make the Flavor Base
In a deep sauté pan or Dutch oven, heat the vegan butter or oil over medium heat. Add the chopped onions and sauté until they’re golden brown. This caramelization brings sweetness and depth.
Stir in the ginger-garlic paste and green chilies and cook for another minute until fragrant. Add the pureed tomatoes and tomato paste. Cook this mixture down for about 10 minutes, stirring occasionally, until the oil begins to separate from the sides of the pan.
Now stir in turmeric, chili powder, cumin, coriander, and a pinch of salt. Cook for another minute to bloom the spices.
Combine and Simmer
Add the cooked lentils and beans to the pan along with any remaining cooking liquid. Stir well to combine and bring to a simmer. Let this cook uncovered on low heat for at least 25–30 minutes, stirring often. The longer it simmers, the more the flavors meld.
Add a splash of water if it gets too thick. About 5 minutes before you finish, stir in half of your cashew cream and the smoked paprika. Save the rest of the cream for garnish.
Finish with a sprinkle of garam masala and adjust seasoning to taste.
Garnish and Serve
Serve hot, garnished with a swirl of the remaining cashew cream and a sprinkle of fresh cilantro. A squeeze of lemon or lime brightens it up beautifully.
This dish is excellent served with steamed basmati rice or jeera rice, but it also pairs wonderfully with naan, roti, or even toasted sourdough if you’re looking to mix things up.
Pairings
This vegan dal makhani pairs beautifully with a number of dishes, making it a versatile centerpiece in any vegetarian or plant-based meal.
Grains: Steamed basmati rice, brown rice, or a millet pilaf are all great options. For a true comfort-food experience, pair it with soft jeera rice—fragrant with cumin and a drizzle of ghee or vegan butter.
Breads: Whole wheat chapati, garlic naan (made with plant-based yogurt), or tandoori roti make excellent companions to scoop up the creamy lentils.
Side Dishes: A simple cucumber raita with coconut yogurt, a crisp kachumber salad, or dry sautéed vegetable dishes like bhindi masala or aloo gobi offer a refreshing contrast. You could also serve it with a small bowl of dal palak Indian spinach and lentil curry to create a dal sampler.
Drinks: A glass of chilled mango lassi (dairy-free version) or a cup of masala chai after your meal balances the spices and rounds out the meal.
Dessert: Try finishing off with a few pieces of vegan coconut barfi or warm almond halwa to keep the Indian theme going.
FAQs
1. What kind of lentils should I use for dal makhani?
Authentic dal makhani is made using whole black urad dal (not split). The whole version gives it that signature creamy texture and rich flavor. Red kidney beans (rajma) are also typically added for body and taste.
2. Can I substitute moong dal in this recipe?
While moong dal is better suited for lighter dishes or a moong dal recipe like khichdi or dal soup, it doesn’t give the same creamy consistency needed here. However, if you're experimenting with lentil recipes, a moong dal and kidney bean combo could still be delicious—just not traditional dal makhani.
3. How do I store and reheat leftovers?
Dal makhani tastes even better the next day! Store in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of water. It also freezes well for up to 2 months.
4. Can I use canned beans instead of dried?
Yes, you can use canned kidney beans to save time. Just make sure to rinse them well. For the urad dal, you’ll still need to cook from dried, as canned versions are harder to find.
5. What makes this the best dal recipe for vegans?
Cashew cream adds the decadence you’d normally get from butter and cream, and the long simmering time ensures that the spices fully bloom. This dal recipe checks all the boxes: hearty, creamy, deeply spiced, and 100% plant-based.
