Vegan Dal Makhani - Black lentils and Beans in creamy buttery gravy
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Vegan Richa · by Vegan Richa★ 5.0 (21)

Vegan Dal Makhani - Black lentils and Beans in creamy buttery gravy

NUTRITION · PER SERVING120M COOK
CAL 17%·PRO 38%
CARBS 28G34% OF CAL
12G FIBER12G OTHER3G TOTAL SUGAR
FAT 7G19% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy vegan dal made with black lentils and kidney beans in a rich, buttery cashew and almond milk gravy. A plant-based take on the Indian restaurant classic.

mainindiancurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup whole black gram (, Urad Whole or use black lentils(see first paragraph for sub options))
  • 1/2 cup kidney beans (, Rajma)
  • 3.5 cups water
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon red chili powder ( or cayenne or to taste)
  • 2 tsp oil
  • 1 teaspoon cumin seeds
  • 2-3 green chilis finely chopped (I use Serrano chili pepper)
  • 1 inch ginger (finely chopped)
  • 5-6 garlic cloves (finely chopped)
  • 1 medium size onion (chopped)
  • 1/8 teaspoon asafoetida (hing)
  • 1/2 teaspoon turmeric powder
  • 2 medium size tomatoes (chopped)
  • 1 teaspoon garam masala (regular or punjabi)
  • 1 Tablespoon dried fenugreek leaves (Kasoori methi, or Use a 1/2 teaspoon fenugreek/methi seeds-Optional)
  • 2 Tablespoons Almond milk
  • 1/3 cup Cashew milk (Blend 3 tbsp cashews in 1/3 cup water until smooth. )
  • Vegan butter such as Earth Balance as needed
PREP
60M
SODIUM
664MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.