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Creamy Vegan Dal Makhani with Black Lentils and Cashew Cream

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Indian
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Soak and Cook the Lentils

  1. 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.
  2. 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

  1. 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.
  2. This cream is the secret weapon for that rich, velvety texture typically achieved with dairy in traditional dal makhani recipes.

Make the Flavor Base

  1. 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.
  2. 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.
  3. Now stir in turmeric, chili powder, cumin, coriander, and a pinch of salt. Cook for another minute to bloom the spices.

Combine and Simmer

  1. 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.
  2. 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.
  3. Finish with a sprinkle of garam masala and adjust seasoning to taste.

Garnish and Serve

  1. 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.
  2. 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.