Vegan Butter Dal

About this recipe

Whole black urad dal and rajma soaked overnight and cooked separately, then combined, create layers of texture—the dal stays creamy while the beans hold firm, and when you stir in cashew cream and vegan butter, everything becomes a sauce rich and silken enough to justify the name. This is dal makhani's vegan twin: indulgent, warming, and completely plant-based. Whole urad dal and rajma are the backbone, cooked until they mash easily under gentle pressure. Cashew cream swirled in at the end provides richness and body, while vegan butter and garam masala add warmth and depth. The finished dal is creamy, deeply savoury, and almost luxurious—nothing austere about it. The technique that makes this work: overnight soaking is genuinely non-negotiable. It softens the beans and legumes so they cook faster and evenly, and it reduces cooking gas—a proper head start. Pressure cooking gets them tender; then the long slow simmer on low heat with the onion-tomato base deepens the flavour. Many home cooks rush the simmer or skip the resting period (10 minutes off heat) when flavour deepens. This is high-protein, high-fibre, and genuinely comforting. Serve with warm naan or steamed rice. This dal keeps beautifully in the fridge for five days, or freezes up to three months. It thickens as it sits, so add water when reheating. It doesn't reheat well in the microwave; use low stovetop heat instead.