Dal Makhani

Dal Makhani, a traditional creamy indian curry dish with black lentils. Try this easy and delicious veganized version!
Course Main Course
Cuisine Indian, Vegan
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 274kcal
Author Elephantastic Vegan


  • 2 cups canned brown lentils
  • 1 cup canned chickpeas
  • 1 onion
  • 2 garlic cloves
  • 1/2 stick vegan butter like Alsan or EarthBalance
  • 1/2 cup tomato purée*
  • 1/4 cup soy yogurt unsweetened
  • 2 cups water
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon habanero powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon dried mango powder
  • ground black pepper
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon cinnamon powder
  • 1/4 teaspoon nutmeg powder
  • 1/4 teaspoon fennel powder
  • 1/2 teaspoon cardamom powder


  • Put a big pot on medium-high heat and add the butter.
  • Chop and dice the onions and the garlic cloves. Add them into the pot and let them get lightly brown (this will take about 4 minutes, stir occasionally).
  • Add in the lentils and chickpeas. Stir.
  • After like 4 minutes add in the tomato sauce and spices. Stir.
  • Add the water and let it cook for about 10 minutes with the lid on.
  • Add in the soy yogurt for more creaminess.
  • Turn down the heat a little bit and then take off the lid and let it cook until it reaches your desired consistency. This took me like 30 minutes or so.
  • It's best served with some Basmati Rice and Homemade Naan! Enjoy!


*I used store-bought tomato purée (with salt, no additional herbs) in this recipe - it's often canned or in cartons, not to confuse with tomato paste which is thicker in consistency.


Calories: 274kcal | Carbohydrates: 34g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Sodium: 1098mg | Potassium: 608mg | Fiber: 10g | Sugar: 5g | Vitamin A: 705IU | Vitamin C: 10.2mg | Calcium: 74mg | Iron: 4.6mg