Dal makhani has been a very important and happy part of my growing up days. Every once in a while I would request my mother to make this for us, and she would never disappoint 🙂

This is my humble attempt at recreating this legendary dish from North India. Do give this a try and I’m sure you will love it. It can be had with rice, rotis or just by itself.

Serves 4

To prep the dal:
▶️ Soak 1 cup of dal overnight (I used 1/2 a cup of black urad dal, 1/4th cup of rajma or kidney beans and 1/4th cup of chana dal)
▶️ Cook the dal in a pressure cooker for 5 whistles. If you do not have a pressure cooker, boil the dal until it is cooked well

To prepare the curry/masala:
▶️ 2 tsp oil or vegan butter
▶️ 1/2 tsp cumin seeds
▶️ 2 onions
▶️ 1 tsp ginger garlic paste
▶️ 2 tomatoes
▶️ 1 green chilli
▶️ 1 tsp salt
▶️ 1 tsp Coriander powder
▶️ 1 tsp cumin powder
▶️ 1/2 tsp red chili powder
▶️ 1/2 tsp turmeric powder

▶️ In a pan, add the oil
▶️ Once the oil has heated up, add the cumin seeds
▶️ Once the seeds start to crackle, add 1/2 a diced onion. Reserve the rest of the onions for later
▶️ Once the onions have cooked for about a minute, add the ginger garlic paste
▶️ Prepare a paste of the remaining onion (1 and a half), tomatoes and green chilli
▶️ Add the onion, tomatoes and green chilli paste to the pan
▶️ Cook for around 3 minutes
▶️ Now add the rest of the spices – Coriander powder, red chilli powder, cumin powder and turmeric powder
▶️ Stir well and cook until the entire masala separates from the pan
▶️ Now the masala is ready

Final steps:
▶️ Add the cooked dal to this masala and add 1 cup water
▶️ Keep boiling this for around 10 minutes

For the tempering,
▶️ Oil – 2 tsp
▶️ Cumin seeds – 1/2 tsp
▶️ Chilli powder – 1/2 tsp
▶️ Pinch of hing or asafoetida
▶️ Kasuri methi or dried fenugreek – 1 tsp

▶️ In a small pan, heat the oil then add the rest of the ingredients
▶️ Transfer to the dal and serve

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