Gluten-Free Indian Dal Makhani

Ingredients

• 1 cup black lentils (urad dal), rinsed and soaked for at least 4 hours or overnight 1 cup black lentils (urad dal), rinsed and soaked for at least 4 hours or overnight
• 1/4 cup kidney beans (rajma), rinsed and soaked for at least 4 hours or overnight 1/4 cup kidney beans (rajma), rinsed and soaked for at least 4 hours or overnight
• 6 cups certified gluten-free vegetable stock 6 cups certified gluten-free vegetable stock
• 2 tbsp ghee or neutral oil 2 tbsp ghee or neutral oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 tsp ginger-garlic paste 2 tsp ginger-garlic paste
• 1 can crushed tomatoes (about 14.5 oz) 1 can crushed tomatoes (about 14.5 oz)
• 1 tsp ground cumin 1 tsp ground cumin
• 1 tsp ground coriander 1 tsp ground coriander
• 1/2 tsp turmeric powder 1/2 tsp turmeric powder
• 1/4 tsp cayenne pepper (or to taste) 1/4 tsp cayenne pepper (or to taste)
• 1/2 tsp garam masala 1/2 tsp garam masala
• 1/4 cup heavy cream or full-fat coconut milk (for vegan) 1/4 cup heavy cream or full-fat coconut milk (for vegan)
• 2 tbsp fresh cilantro, chopped (for garnish) 2 tbsp fresh cilantro, chopped (for garnish)
• Salt to taste Salt to taste

Instructions

1. 1

   Drain the soaked black lentils and kidney beans thoroughly. In a large, heavy-bottomed pot or Dutch oven, heat the ghee or neutral oil over medium heat until shimmering. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes, stirring occasionally to prevent sticking.

2. 2

   Stir in the ginger-garlic paste and cook for another minute until fragrant, ensuring it doesn't burn. Add the crushed tomatoes, ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook this tomato mixture, stirring frequently, for about 5-8 minutes until the oil begins to separate from the sides of the pot, indicating the spices are well-toasted.

3. 3

   Add the drained black lentils and kidney beans to the pot, along with the certified gluten-free vegetable stock. Stir everything together well, ensuring the lentils and beans are fully submerged. Bring the mixture to a rolling boil over high heat.

4. 4

   Once boiling, reduce the heat to low, cover the pot tightly, and let the dal simmer gently for at least 45-50 minutes, or until the lentils and beans are very tender and have started to break down. Stir occasionally to prevent the bottom from scorching, and add a little more stock or water if it becomes too thick.

5. 5

   After the initial simmering time, uncover the pot and stir in the garam masala. Continue to simmer, uncovered, for another 10-15 minutes, allowing the flavors to meld and the stew to thicken to your desired consistency. Season generously with salt to taste.

6. 6

   Stir in the heavy cream or full-fat coconut milk until well combined, creating a rich and creamy texture. Heat through for another 2-3 minutes, but do not boil after adding the cream. Serve the Dal Makhani hot, garnished with fresh chopped cilantro.

Nutrition (per serving)

Tips & Notes

• Any plant-based milk works here — oat milk (certified GF) gives the richest mouthfeel; almond milk keeps it lighter.
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
• Refrigerating onions for 15 minutes before cutting reduces the compounds that cause eye irritation.