Dairy-Free Daal Makhani
A rich and creamy lentil dish, prepared without dairy.
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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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
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.
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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.
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