Dal Makhani

This Dal Makhani is an amazing one pot meal, made with mixed spices for a delicious flavor and beluga lentils for texture. This easy vegan recipe will become a staple for your 30 minute meals that the whole family will love.

Lentils are always my to go for quick dinners because these are cheap, protein rich and yet so satisfying. Just look at my Egyptian Red Lentil Soup or the Chickpea Lentil Shepherd’s Pie. The latter is a great choice when you are planning what should be on your holiday table.

Craving more comfort food? Try this Moroccan Chickpea Lentil Potato Casserole. Even the pickiest kids will empty their plates in no time.

If you’re looking for more lentil recipes, do yourself a favor and use the search bar.

You can be sure this Dal Makhani is satisfying, texture perfect though using beluga lentils and kidney beans, super easy to make, a one pot meal you can always count on, hearty, packed with flavor using mixed spices.

Also really filling, hearty, mouthwatering, budget friendly and great for meal prep ideas.

I would happily eat this almost every day, it has everything that I’m craving for amazing weeknight dinners.

Before we’re going straight to how to make this, let’s talk about

What are beluga lentils

Beluga lentils are small black lentils, growing in cool climates in Canada and North America. They are delicious in salads, dips and so much more, but are overall less common then red, green or yellow lentils.

If you haven’t tried beluga lentils yet, this recipe is a great way to give them a shot.

What you need for this Dal Makhani recipe

• Mixed spices like ground fenugreek, minced garlic, garlic powder, garam masala
• Beluga lentils
• Kidney beans
• Vegan butter
• Coconut milk
• Tomato paste

All you need is 6 simple ingredients for these madras lentils. Once you’ve tried them you want to make this recipe again and again.

Optional add ons:

• 1/2 cup onions
• 2 jalapenos or chilis, finely chopped

How to make Dal Makhani

In a pot melt vegan butter and add minced garlic, spices (garlic powder, fenugreek, garam masala) and optional onions and jalapenos or chili. Fry everything for 2 minutes before adding beluga lentils and water.

Cook for around 15 minutes, then give also the kidney beans, tomato paste, and coconut milk into the pot. Mix well and cook all finally for 5 more minutes.

Serve in bowls plain or with rice on plates.

It makes a fantastic dinner, lunch, meal prep, even for date night. It’s so creamy and satisfying. Trust me your sweet heart will want seconds and thirds.

This is truly a great meal to share and impress. Super simple, but at the same time packed with complex flavors.

Tips and tricks for even better results

This Dal Makhani is delicious plain, but really good with quinoa rice or even potatoes to make a full meal of it.

My beluga lentils were perfectly done after 20 minutes cooking time. But it can depend a bit on the brand you have. So if they need a little longer, adjust the first cooking time. Make sure to only add the kidney beans, tomato paste and coconut milk 5 minutes before the total cooking time. 

If you wish a finer texture mash your Dal roughly with a potato masher.

If you try my easy vegan Dal Makhani, tag me on Instagram or Facebook.

Snap a picture and show me all your remakes.

Love to see them all, Florian.

Dal Makhani

Yield: 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

This Dal Makhani is an amazing one pot meal, made with mixed spices for a delicious flavor and beluga lentils for texture. This easy vegan recipe will become a staple for your 30 minute meals that the whole family will love.

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Ingredients

• 1/2 cup beluga lentils  + 2,5 cups water
• mixed spices (I used 1 tbs fenugreek, 1 tbs garlic powder + 3 cloves garlic minced, 2 tbs garam masala)
• 3 tbs vegan butter
• 3/4 cup coconut milk
• 1/4 cup tomato paste
• 15 oz kidney beans drained
• salt, pepper to taste

Optional add ons:

• 1/2 cup onions, chopped
• 2 chilis or jalapenos, chopped

Instructions

1. In a pot melt vegan butter and add minced garlic, spices (garlic powder, fenugreek, garam masala) and optional onions and jalapenos or chili. Fry everything for 2 minutes before adding beluga lentils and water.
2. Cook for around 15 minutes, then give also the kidney beans, tomato paste, and coconut milk into the pot. Mix well and cook all finally for 5 more minutes.
3. Serve in bowls plain or with rice on plates.

Nutrition Information:

Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 336Total Fat: 12.1gSaturated Fat: 2.9gTrans Fat: 0gUnsaturated Fat: 8.9gCholesterol: 0mgSodium: 15.3mgCarbohydrates: 43.1gFiber: 10.1gSugar: 2.8gProtein: 16.3g