Vegan Dal Makhani

Dal Makhani

All across India and in Indian restaurants around the world this popular dish is easy to find — in dozens of different colors, styles, textures, and tastes. My favorite is a Punjabi variety, from the region of Northwest India bordering on and including what is now Pakistan, the origin of many Sindhi and Sikh communities, including those I lived among in Amravati (Maharashtra) in 2010-11. Ten years earlier, in Amritsar I had some really good stuff. I remember delicious ones in Rajasthan, too. Heck, my favorite Pakistani place down the street here in Berlin makes it excellent, too. This is what I’ve come up with in my own kitchens after years of tinkering and trials with lots of different recipes and suggestions.

Dal Makhani

Vegan Dal Makhani – Nordindisches Bohnencurry

4 Portionen / Zubereitungszeit ca. 80 Min. (+ Einweichzeit)

  • 1 Tasse schwarze Bohnen getrocknet
  • 1/4 Tasse Kidneybohnen getrocknet
  • 1 1/2 Tassen Tomaten püriert oder gewürfelt (ca. 2 große Tomaten)
  • 2 Knoblauchzehen feingehackt
  • 1 TL Ingwer sehr fein gehackt
  • 2 TL Koriander gemahlen
  • 1 TL Kreuzkümmel gemahlen
  • 1/2 TL Garam Masala
  • 1 1/2 TL Salz
  • 1-2 EL Öl
  • 3 1/2 Tassen Wasser
  • 1/2 Tassen Sojamilch oder Sojasahne  (kann, muss nicht)
  • 1 TL Zitronensaft (ca. 1/4 Zitrone)
  • Korianderblätter oder getrocknete Bockshornkleeblätter zum Garnieren
  1. Bohnen gut spülen, abtropfen lassen, reichlich Wasser nachgießen und über Nacht einweichen.
  2. Bohnen abtropfen lassen und in großem Topf oder Schnellkocher mit 3 1/2 Tassen frischem Wasser zum Kochen bringen.
  3. Auf kleiner Flamme zugedeckt ca. 50 Min. kochen bis die Bohnen weich sind.
  4. In kleiner Pfanne Öl auf mittlerer Flamme erhitzen und Knoblauch, Ingwer und Gewürze 2-3 Min. anbraten bis der Knoblauch leicht gebräunt ist. Flamme abstellen und Zitronensaft in Pfanne träufeln.
  5. Die angebratenen Gewürze aus der kleinen Pfanne und das Tomatenpüree in den großen Topf zu den Bohnen geben. Ordentlich mischen, auf mittlerer Flamme ohne Deckel ca. 15 Min. köcheln lassen und gelegentlich umrühren.
  6. Salz und Sojasahne (wenn erwünscht) unterrühren. Weitere 10-15 Min. auf mittlerer Flamme bei gelegentlichem Umrühren köcheln. Wenn die Konsistenz stimmt, ist es fertig!
  7. Mit getrockneten Bockshornkleeblettern oder gehackten Korianderblättern garnieren und mit Basmati-Reis oder Chapati servieren.

Variationen: Für ein bisschen Zungenbrennen das Dal Makhani mit 1 oder 2 feingehackten grünen oder roten Chilischoten oder ½ TL roten Chiliflocken veredeln. Der Knoblauch kann mit  1/4 TL Asafoetida (Hingpulver) ersetzt oder ergänzt werden. Eilige können für dieses Rezept auch Konservenbohnen und –tomaten nehmen: 1 Dose schwarze Bohnen, 1 Dose Kidneybohnen, 1 Dose Tomatenstücke oder Tomatenpüree. Die Dosenbohnen abtropfen lassen und 3 statt 4 Tassen Wasser zum Kochen verwenden.

Dal Makhani as a vegan dish is actually somewhat ironic in that makhani means “with butter” (or creamy). I make this all the time without any soy cream and it’s perfectly tasty. Some vegan versions of this use coconut milk or cream, which is another possibility. You can also replace the oil with 1-2 tablespoons of your favorite buttery margarine.

Vegan Dal Makhani

serves 4 / time 80+ min

  • 1 cup black beans dried
  • 1/4 cup kidney beans dried
  • 1 1/2 cups tomatoes pureéd or chopped (about 2 large tomatoes)
  • 2 cloves garlic finely chopped
  • 1 tsp ginger very finely chopped
  • 2 tsp coriander ground
  • 1 tsp cumin ground
  • 1/2 tsp garam masala
  • 1 1/2 tsp salt
  • 1-2 Tbsn oil
  • 3 1/2 cups water
  • 1/2 cup soy milk or soy cream OPTIONAL
  • 1 Tbsn lemon juice (approx 1/4 lemon)
  • coriander leaves or dried fenugreek leaves (kasuri methi) for garnish
  1. Rinse all beans well, drain, replace water and soak overnight.
  2. Drain beans and put in large pot or pressure cooker with 3 1/2 cups fresh water.
  3. Cook beans on low for about 50 min covered, until soft.
  4. In a small sauce pan heat oil on medium and fry garlic, ginger, spices for 2-3 min until the garlic starts to brown. Turn off the heat and add the lemon juice.
  5. Pour fried spices from small pan and tomato puree into the large pot with beans. Mix well and simmer uncovered on medium for 15 min, stirring occasionally.
  6. Mix in salt and soy cream (if desired). Continue to cook on medium low, uncovered, stirring occasionally, about 10-15 min. When consistency is right, it’s done!
  7. Garnish with dried fenugreek leaves or chopped coriander leaves and serve with basmati rice or chapati.


For a spicy kick, add 1 or 2 finely chopped small green or red chilis or 1/2 tsp red chili flakes to spices. Garlic may be replaced or complemented with 1/4 tsp asafoetida / hing powder.  Recipe can be also be made with canned beans and tomato: 1 can black beans, 1 can kidney beans, 1 can diced or pureed tomatoes. Drain all canned beans and use 3 cups fresh water instead of 4 for cooking.

10 thoughts on “Vegan Dal Makhani

  1. Great to see vegan versions of dairy heavy classics from India; especially from someone who’s been there!

    Thanks, Justin.

    • Hey Vince, thanks for stopping by. Cool talking to you today about your tortilla factory plans and the burrito / streetfood ventures in Kilkenny! I saw that you submitted something on StumbleUpon, too. Thanks!

  2. Wow. I tried this recipe yesterday and am still blown away by all those different spices. I had it with homemade Naan and it really was delicious. Guess I just found my new favorite Foodblog. ;)

    • Anna, so happy to hear it turned out super delicious… and that you’re enjoying the blog. Lots more to come, and plenty of Indian delights. You’ve probably figured out that’s my specialty. :) Where did you learn how to make naan? Do you have a fav recipe or blog source?

      • Thanks for the reply, I’m really looking forward to many more delicious Indian dishes! :)
        Yesterday was my first time making Naan, but it went pretty well. I used 500 g flour, 250 g (soy-)yoghurt, a 42g block of yeast, a little olive oil (instead of ghee) and pestled black pepper, salt and sesame.

        • And it worked well with the soy yogurt? I haven’t tried that yet, but want to. Did you “bake” it on the stovetop (pan or flame) or in the oven? Or maybe you have a tandoori!! :)

    • Thanks for visiting and for the comment, Ashley. I agree, coconut milk tends to change the flavor of the dish dramatically. That’s why I like the other vegan variations that try to keep things more (Northern) Indian. Btw, I was just looking at your blog and I like the photos. And it’s also motivating to see all the juicing information, I’ve been meaning to get some juicing stuff up on my own site.

  3. Had some vegan friends in for dinner, and this was one of two dishes I made for our guests. I subbed coconut oil and coconut milk in for the veggie oil and soymilk, and the recipe was a HUGE hit, for vegans and omnivores alike. In fact, my bean-hating husband said if beans were like this all the time he’d love them.

    I know this is an old post, but wanted to let you know it was the star of the meal. Thanks for sharing the recipe!

    • Hi Kim! I’m delighted to hear the recipe went over so well with the guests and family. I like your variations… I very often use coconut oil and coconut milk, too! Picked it up in the last few years from all the Sri Lankan cooking. :)

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