Daal Makhni

Daal Makhni is a creamy, mildly spiced Indian lentil stew. This dish is so simple to make, yet such an incredible flavor combination — even my husband loves it!

5 from 11 votes

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Course: Entrée, Main Course

Cuisine: Indian

Keyword: Daal Makhni

Prep Time: 7

Cook Time: 10

Servings: servings

Calories: 352kcal

Ingredients

1 cup split black lentils
1/2 cup kidney beans
1 small onion chopped
2 medium tomatoes pureed
3 cloves garlic minced
2 chili or 1/4 teaspoon cayenne pepepr
2 tablespoons Vegan Butter
3 tablespoons coconut cream
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground fenugreek
1 teaspoon garam masala
1 teaspoon turmeric
2 tablespoons avocado oil

Instructions

Wash and soak lentils and kidney beans for about 4-5 hours or overnight.
Rinse and boil the lentils and beans in about 4 1/2 cups of water in a large pot or pressure cooker until tender, about 1 hour in a large pot and 45 minutes in an Instant Pot.
Separately, heat the oil and fry the onion, garlic, cumin seeds, and button red chilies.
After the onions and garlic have fried, add the tomato puree and spices and continue to fry for 6-8 minutes until the oil separates.
After the masala is ready, add the boiled lentils and beans.
Using a potato masher, mash some beans and lentils and simmer for 15-18 minutes until well blended.
As soon as the daal and beans are well combined in the masala, add the butter and cream and let them emulsify.
Cook for another 6 -8 minutes on low flame.
Your Daal makhni is ready, served with boiled rice or flatbread

Nutrition