Dairy-Free Daal Makhani

Name: Dairy-Free Daal Makhani
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Ingredients: 1 cup Urad Dal (Black Lentils); 0.25 cup Rajma (Kidney Beans); 1 medium Onion; 2 medium Tomato; 1 tablespoon Ginger-Garlic Paste; 0.5 teaspoon Turmeric Powder; 1 teaspoon Red Chili Powder; 0.5 teaspoon Garam Masala; 2 tablespoons Vegetable Oil; 0.5 cup Coconut Cream; 0.25 cup Cilantro

A rich and creamy lentil dish, prepared without dairy.

20m prep + 60m cook4 servings

DAIRY-free

420 cal|20g protein|55g carbs|15g fat|12g fiber

Ingredients

1 cup Urad Dal (Black Lentils)
0.25 cup Rajma (Kidney Beans)
1 medium Onion
2 medium Tomato
1 tablespoon Ginger-Garlic Paste
0.5 teaspoon Turmeric Powder
1 teaspoon Red Chili Powder
0.5 teaspoon Garam Masala
2 tablespoons Vegetable Oil
0.5 cup Coconut Cream
0.25 cup Cilantro

Instructions

1Soak urad dal and rajma overnight.
2In a pressure cooker, combine soaked dal and rajma with 4 cups of water. Pressure cook for 30-40 minutes, or until tender.
3Heat vegetable oil in a pot over medium heat. Add chopped onions and sauté until golden brown.
4Add ginger-garlic paste and sauté for another minute.
5Add chopped tomatoes and cook until softened.
6Add turmeric powder, red chili powder, and garam masala. Cook for 2 minutes.
7Add cooked dal and rajma. Mix well.
8Simmer for 15-20 minutes, stirring occasionally.
9Stir in coconut cream and garnish with cilantro. Serve hot with rice or naan.

Substitutions

Cream →

Provides richness and creamy texture without dairy.

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.