Connoisseurus Veg · by Alissa Saenz★ 5.0 (3)
Vegan Dal Makhani
NUTRITION · PER SERVING585M COOK
CAL 21%·PRO 38%
CARBS 56G54% OF CAL
17G FIBER32G OTHER8G TOTAL SUGAR
FAT 14G31% OF CAL
11G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Black lentils and kidney beans simmered in a creamy coconut-tomato sauce with warm Indian spices. Comforting and dairy-free.
mainindiancurrybeans🍲 stockpot🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup dried whole black lentils ((urad dal))
- 1/2 cup dried kidney beans
- 3 tablespoons vegan butter
- 1 medium onion, (diced)
- 3 garlic cloves, (minced)
- 1 teaspoon freshly grated ginger
- 1 teaspoon whole cumin seeds
- 1 cup canned tomato puree
- 1 cup water, (plus more as needed)
- 1 1/2 teaspoons garam masala
- Pinch cayenne pepper, (or to taste)
- 1 teaspoon organic granulated sugar
- 1/4 cup coconut cream, (plus more for serving)
- 1 teaspoon salt, (or to taste)
- Chopped fresh cilantro, (for serving)
At a glance
PER SERVING · TIME 585M
CAL 21%·PRO 38%
CARBS 56G54% OF CAL
17G FIBER32G OTHER8G TOTAL SUGAR
FAT 14G31% OF CAL
11G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 30m
- Sodium
- 683mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1177mg
- Calcium
- 124mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 683MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.