Vegan Dal Makhani

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21 Comments

  1. Made with urad dal; didn’t have any kidney beans so just left them out. Otherwise made as written, including the fenugreek leaves (dried) and it was delicious.






  2. This came out so good! I don’t have much experience cooking Indian food and I’d never actually tasted dal makhani before, so I followed the recipe very closely, with one sub- I was not able to get fresh ginger from my grocery so I used 1/4 tsp of ginger powder. There’s a very deep, complex, comforting flavor from all the toasted spices, and the coconut cream makes it JUST rich enough. Very satisfying dish and well-written recipe!






  3. So many spices!!! But they all blend together perfectly, I subbed some adzuki beans I had on hand for the red kidney beans and I also happened to have some fresh turmeric on hand so added that with the ginger and garlic. Served over brown rice. Was really an easy dish to put together and I look forward to making it again and again!






  4. I’m excited to make this with my kids today. Is it enough to feed 4 and still have plenty of leftovers? If not, I’ll double it but also don’t want so much that we’re eating it 6 nights in a row. 🙂

    1. Hi Lacey, sorry I’m only getting back to you now! You won’t have many leftovers as it does feed four people. If you double it, it will be enough for 2-3 meals depending on how much your family eats and how old your kids are 🙂 Hope that helps!

  5. Outstanding! My absolute favorite vegan black dal yet! So easy to make and so delicious…. Thank you! Thank you! Thank you! Whole family, include picky teens loved it!

  6. hey, thanks for sharing your dal makhani looks really amazing, I am going cook this recipe following your instructions lets see what’s happening next hahaha. but I will give you feedback about my dal makhani taste…