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Easy Dal Makhani with Naan

Easy Dal Makhani with Naan

Prep: 10 min
Cook: 50 min
Total: 1 hr
Servings: 4

Probably one of the most popular Indian dal, Dal Makhani or lentils with butter, is creamy, rich, savory, and complex. This recipe makes it vegan, easy, and much faster to create this classic recipe including naan to serve it with!

Author Dustin
by Dustin
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: Dal Makhani with Naan Bread (4 Servings)
Needed Kitchenware: Stand mixer, kitchen towel, large cooking pot, rolling pin, frying pan, blender
Dal Makhani
  • 400 g canned diced tomatoes
  • 250 g black lentils, uncooked
  • 400 g canned kidney beans
  • 100 ml water (~0.42 cup)
  • 2 tbsp olive oil
  • 1 onion, minced
  • 2 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 1 jalapeño, minced
  • 2 tsp garam masala
  • 1 bay leaf
  • 2 limes
  • 1 tsp salt
  • ground black pepper, to taste
  • some cilantro, to serve
  • almond yogurt, unsweetened, to serve
  • vegan butter, unsalted, to serve
  • 300 g all-purpose flour
  • 3 g instant yeast
  • 50 g almond yogurt, unsweetened
  • 1 tsp salt
  • 1 tbsp vegetable oil
  • 100 ml water
Recipe Directions


  • Make the naan dough by mixing all ingredients in a stand mixer for 10 minutes. Put a towel over the mixing bowl and store in a warm place.
  • In the meantime, heat the olive oil in a large pot. Fry the onion, ginger, garlic, and jalapeño until softened on medium heat (4-5 minutes).
  • Stir in the garam masala and season with black pepper. Then add the tomatoes, lentils, kidney beans, water, and bay leaf.
  • Bring the heat to high until the mixture starts to simmer, then reduce the heat to medium. Let it cook for 30-40 minutes until the lentils are tender.
  • Make the naan by dividing the dough in 6 equal parts, then roll them out to ~½cm thick. Cook them in a pan on medium for 2 minutes per side.
  • Remove the bay leaf from the dal, then add 500 ml of the mixture to a blender. Blend until smooth, then add the blended mixture to the pot and stir in. Add lime juice of one lime.
  • Serve with naan, cilantro, vegan butter, the remaining lime and almond yogurt.
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Recipe nutrition

Nutritional Information

Yield: Dal Makhani with Naan Bread
Servings: 4
Information per serving:
Energy: 877.2 kcal
Carbohydrate: 134.1 g
Protein: 34 g
Fiber: 17.8 g
Sugar: 10.8 g
Fat: 25.5 g
Monounsaturated Fat: 13.5 g
Polyunsatured Fat: 4.6 g
Omega-3: 0.6 g
Omega-6: 1.8 g
Saturated Fat: 5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 48.4 mg 11% DV
Folate: 60.5 µg 15% DV
A: 28.1 IU 4% DV
B1: 0.8 mg 69% DV
B2: 0.2 mg 14% DV
B3: 2.5 mg 18% DV
B5: 0.8 mg 15% DV
B6: 0.4 mg 28% DV
B12: 0 mg 0% DV
C: 31.4 mg 42% DV
D: 8.5 IU 1% DV
E: 4.5 mg 30% DV
K: 20.4 µg 23% DV
Calcium: 133 mg 13% DV
Copper: 0.5 mg 56% DV
Iron: 3.4 mg 19% DV
Magnesium: 72 mg 22% DV
Manganese: 1.2 mg 67% DV
Phosphorus: 249.8 mg 36% DV
Potassium: 670.2 mg 14% DV
Selenium: 28.4 µg 52% DV
Sodium: 1645.8 mg 110% DV
Zinc: 1.6 mg 20% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Where possible, we use non-fortified ingredients to calculate the nutrition. We do not include optional ingredients. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

easy vegan dal makhani served with naan, topped with yogurt and butter

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