Dal Makhani Recipe
This simplified dal makhani Recipe uses beluga lentils and coconut milk for a quick Indian lentil dish that’s naturally gluten-free and ready in 30 minutes.
You know what? I used to think dal makhani was one of those recipes you could only enjoy at restaurants—something too complex for a busy weeknight. Then I discovered this simplified homemade lentil curry recipe that changed everything.
My first attempt at traditional dal happened during a chaotic Tuesday after work. The kids were hungry, I was exhausted, and I needed something comforting that wouldn’t take forever. That’s when I created this quick Indian lentil dish using beluga lentils instead of the usual combination, and honestly? It became our new family favorite.
This dal makhani comes together in about 30 minutes, which makes it perfect for those evenings when you want something warm and nourishing without the fuss. The creamy coconut milk base keeps it naturally dairy-free, and the beluga lentils add this gorgeous, velvety texture that’s just as satisfying as the traditional version.
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Beluga lentils | ½ cup |
| Water | 2½ cups |
| Fenugreek | 1 tablespoon |
| Garlic powder | 1 tablespoon |
| Fresh garlic, minced | 3 cloves |
| Garam masala | 2 tablespoons |
| Vegan butter | 3 tablespoons |
| Coconut milk | ¾ cup |
| Tomato paste | ¼ cup |
| Kidney beans, drained | 15 oz can |
| Salt and pepper | To taste |
| Optional: | |
| Onions, chopped | ½ cup |
| Chilis or jalapeños, chopped | 2 |
Instructions
Step 1: Melt the vegan butter in a large pot over medium heat until it’s bubbling gently. Add your minced garlic, garlic powder, fenugreek, and garam masala to create that aromatic base for your homemade lentil curry recipe. If you’re using the optional onions and jalapeños, toss them in now too—they’ll add a wonderful depth of flavor.
Step 2: Let everything sizzle together for about 2 minutes, stirring frequently so the spices release their oils and fill your kitchen with that incredible aroma. You’ll know it’s ready when the mixture smells warm and toasty, not raw.
Step 3: Add the beluga lentils and water to the pot, stirring everything together so the lentils are fully submerged. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for around 15 minutes until the lentils are tender but still hold their shape—they should be as soft as a cooked bean.
Step 4: Stir in the kidney beans, tomato paste, and coconut milk, mixing well so the tomato paste dissolves completely into the creamy sauce. This is where your dal makhani transforms into that luscious, restaurant-style dish.
Step 5: Let everything cook together for 5 more minutes, allowing the flavors to meld beautifully. Season with salt and pepper to taste, then serve this quick Indian lentil dish in bowls on its own or alongside rice for a complete meal.
Substitutions
Beluga lentils not on hand? You can absolutely use brown or green lentils instead—they’ll work just as well in this homemade Indian lentil recipe, though they might take a few extra minutes to cook. Black lentils (urad dal) are the traditional choice if you can find them at an Indian grocery store.
For the coconut milk, full-fat cashew cream creates an equally rich and creamy texture if you’re avoiding coconut. Just blend 1 cup raw cashews with ¾ cup water until silky smooth.
No vegan butter? Regular ghee works beautifully if you’re not avoiding dairy, or swap in olive oil or avocado oil for a lighter version. The flavor will be slightly different but still delicious.
Running low on garam masala? Mix together equal parts cumin, coriander, and a pinch of cinnamon as a quick substitute, though I highly recommend keeping garam masala stocked—it’s the heart of many Indian dishes.
Troubleshooting
Dal too thick? Simply add a splash of water or vegetable broth and stir until you reach your desired consistency. This homemade lentil curry recipe thickens as it sits, so it’s totally normal to need a little extra liquid.
Lentils not softening? Old lentils can take forever to cook, so check your pantry dates. If they’re past their prime, increase the cooking time by 5-10 minutes and add more water as needed.
Spice level too intense? Stir in an extra ¼ cup coconut milk or a dollop of plain yogurt to mellow the heat. A squeeze of lime juice can also balance out overpowering spices beautifully.
Flavor seems flat? Man, oh man, a pinch of sugar or a splash of lemon juice can brighten up the entire dish. Don’t forget to taste and adjust your salt—it makes all the difference in bringing out those warm spices.
Storage & Meal Prep
This dal makhani actually tastes better the next day after the flavors have had time to marry in the fridge. Store it in an airtight container for up to 5 days, and just reheat gently on the stovetop with a splash of water to loosen it up.
For meal prep magic, make a double batch on Sunday and portion it into containers with rice or hearty lentil and potato soup for an easy grab-and-go lunch all week. This quick Indian lentil dish also freezes beautifully for up to 3 months—just thaw overnight in the fridge before reheating.
Serving Suggestions
Serve this dal makhani over fluffy basmati rice or with warm homemade gluten-free bread for scooping up every last bit of that creamy sauce. A simple cucumber raita or side salad adds a refreshing contrast to the rich, warming spices.
For a complete Indian-inspired spread, pair this homemade lentil curry recipe with roasted vegetables like gluten-free spiral ratatouille or crispy papadums. Fresh cilantro and a squeeze of lime right before serving make it taste like it came straight from your favorite restaurant.
Variations
Kid-friendly version: Skip the jalapeños and reduce the garam masala to 1 tablespoon for a milder flavor that little ones will love. You can always pass hot sauce at the table for the grown-ups.
Extra protein boost: Add a cup of cooked chickpeas along with the kidney beans, or stir in some cubed firm tofu during the last 5 minutes of cooking. This makes the dish even heartier and more filling for active families.
Slow cooker adaptation: Combine everything except the coconut milk in your slow cooker and cook on low for 6-8 hours. Stir in the coconut milk during the last 30 minutes for that signature creamy texture—perfect for Thanksgiving when you need every burner available.
Cashew cream version: For an ultra-luxurious homemade Indian lentil recipe, blend ½ cup raw cashews with the coconut milk until completely smooth before adding. According to trusted plant-based nutrition research, lentils provide excellent fiber and protein while staying naturally gluten-free.
Dal Makhani Recipe FAQs
Which dal is dal makhani made of?
Traditional dal makhani uses whole black lentils (urad dal) and kidney beans, though this simplified version works beautifully with beluga lentils. The black lentils give it that signature dark color and creamy texture, but beluga lentils cook faster and still deliver amazing results.
Is dal makhani like butter chicken?
They share a similar creamy, tomato-based sauce with warm spices, but dal makhani is a homemade lentil curry recipe while butter chicken features chunks of chicken. The cooking technique and spice blend are cousins, which is why they pair so well together on an Indian dinner table.
Is dal makhani healthy?
Well, absolutely—lentils are packed with plant-based protein, fiber, and iron, making this quick Indian lentil dish incredibly nourishing. Using coconut milk instead of heavy cream keeps it lighter, and you’re getting all those wonderful benefits from the nutrient-dense legumes and aromatic spices.
Does dal makhani taste good?
It’s rich, creamy, and full of warming spices that create this incredibly comforting bowl of deliciousness. The combination of buttery lentils, tangy tomato, and fragrant garam masala is honestly addictive—my kids request this homemade Indian lentil recipe at least twice a month.
Why do we call it dal makhani?
“Makhani” means “buttery” in Hindi, referring to the traditional butter and cream that make this dish so luxuriously smooth. Even though this version uses vegan butter and coconut milk, it still captures that same silky, indulgent quality that gave dal makhani its name.
This dal makhani proves that gluten-free cooking doesn’t mean sacrificing flavor or authenticity—it just means getting creative with simple, wholesome ingredients. Whether you’re new to Indian cooking or a seasoned pro looking for a weeknight shortcut, this homemade lentil curry recipe delivers every single time.
Creamy Vegan Dal Makhani
Equipment
- Large pot
- Wooden spoon
- Measuring cups
- Measuring spoons
Ingredients
- ½ cup beluga lentils
- 2½ cups water
- 1 tablespoon fenugreek
- 1 tablespoon garlic powder
- 3 cloves garlic minced
- 2 tablespoons garam masala
- 3 tablespoons vegan butter
- ¾ cup coconut milk
- ¼ cup tomato paste
- 15 oz kidney beans drained
- salt and pepper to taste
Optional Add-ons
- ½ cup onions chopped
- 2 chilis or jalapeños chopped
Instructions
- Melt the vegan butter in a large pot over medium heat until it’s bubbling gently. Add your minced garlic, garlic powder, fenugreek, and garam masala to create that aromatic base for your homemade lentil curry recipe. If you’re using the optional onions and jalapeños, toss them in now too—they’ll add a wonderful depth of flavor.
- Let everything sizzle together for about 2 minutes, stirring frequently so the spices release their oils and fill your kitchen with that incredible aroma. You’ll know it’s ready when the mixture smells warm and toasty, not raw.
- Add the beluga lentils and water to the pot, stirring everything together so the lentils are fully submerged. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for around 15 minutes until the lentils are tender but still hold their shape—they should be as soft as a cooked bean.
- Stir in the kidney beans, tomato paste, and coconut milk, mixing well so the tomato paste dissolves completely into the creamy sauce. This is where your dal makhani transforms into that luscious, restaurant-style dish.
- Let everything cook together for 5 more minutes, allowing the flavors to meld beautifully. Season with salt and pepper to taste, then serve this quick Indian lentil dish in bowls on its own or alongside rice for a complete meal.
