Plant Based Dal Makhani

If you're looking for a flavourful and healthy twist on a classic Indian dish, then try out this Plant Based Dal Makhani recipe.

Prep time: 5 minutes

Cooking time: 6-8 hours

Serves: 4 people


  • 300 g Dry Black (Urad) Lentils, washed and soaked overnight
  • Tube of Tomato Puree
  • 2 TBSP Garlic Puree
  • 2 TBSP Ginger Puree
  • Good pinch of Salt
  • 1 Tsp Deggi Mirch (chilli powder)
  • 1 Tsp Garam Masala
  • 6 TBSP Vegan Butter
  • 90ml Vegan Double Cream
  • 1 Litre of Water
  • Chopped Coriander


  • Place the lentils and water in the slow cooker and set to High for 2-3 hours (or until soft)
  • Make a paste with the tomato puree, ginger, garlic and spices
  • Add the paste to the slow cooker (and top up with water if needed)
  • Add the vegan butter to the slow cooker and give it a good mix
  • Set the slow cooker to High for 2-3 hours
  • Add vegan cream to the slow cooker
  • Serve with a garnish of coriander and a drizzle of vegan cream


@morphyrichardsuk Plant-based Dal Makhani 🥘 @James Brooks #loveyourmorphy #veganrecipes #veganurary #slowcookerrecipes #slowcooker #fyp ♬ original sound - morphyrichardsuk


Recipe from -

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