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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.

Madras Lentils as they come out of the pot.

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.

Closeup view of the Dal Makhani, showing the creamy lentils.

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.

Cilantro give a fresh extra taste to this easy vegan Indian recipe.

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.

Portion of the Dal Makhani on a plate.

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.

Madras Lentil are amazing as a main dish or as a side.

Optional add ons:

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

Enjoy a simple one pot meal that is perfect for any occasion.

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.

Step by step instruction how to make Dal Makhani.

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.

Dal Makhani is a perfect easy family recipe for lunch or dinners. Also meal prep ready.

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.

This Dal Makhani is a simple one pot meal and made with a spice mix which makes this dish so delicious. It is ready in 30 minutes and will be a favorite in no time that the whole family will love. #vegan #dairyfree #vegetarian #glutenfree #onepotmeals #dinner #lunch #mealprep #comfortfood #contentednesscooking #dalmakhani #madraslentils

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 is a perfect easy family recipe for lunch or dinners. Also meal prep ready.

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.

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
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Natalie

Wednesday 13th of January 2021

Hi there! Should I cook this covered for 15 min? On low or on high?

Florian

Wednesday 13th of January 2021

Hi Natalie! Medium heat covered, but stir from time to time. Hope that helps.

KI

Monday 15th of June 2020

Hi, I want to double the recipe but when I use the multiplier in the top right, I noticed the spices do not double. I am meant to double the spices and garlic, aren't I? Thanks for your time, Ki. :)

Florian

Monday 15th of June 2020

Hi there! Please use the double amount of spices. Hope that helps. Let me know how it goes.

Robyn

Friday 15th of May 2020

I wouldc love to make this, but can I make it with already cooked lentils? I needed lentils for another recipe the other day and had some leftover. Would I just forego some of the water? Thanks?

Florian

Friday 15th of May 2020

Hi Robyn! Leave out the water and you are good to go. Hope that helps.

Me

Wednesday 13th of May 2020

Just checking, we should use un-cooked un-soaked beluga lentils and soaked or cooked kidney beans for this recipe? It's not so clear in the instructions.

Florian

Wednesday 13th of May 2020

Hi there! Use uncooked beluga lentils plus canned and drained kidney beans. Hope that helps and clarifies.

E. Rowe

Thursday 5th of March 2020

Oh boy did I love this recipe! I couldn't picture how it would all come together but come together it did. Yum. I made with green lentils (as that what's I had in the house) and 1Tbsp of dijon mustard (to replace the fenugreek which I had never heard of but Googled a substitute which lead me to the mustard). So easy to throw together and love that it is legit one pot making clean-up super easy too. I put on top of mashed cauliflower as I didn't think ahead to make rice. In the rotation!