For those following a vegan diet, this recipe for Dal Makhani is perfect. Instead of using butter or ghee, it uses vegetable oil for sautéing the onions and spices. Coconut milk is used instead of cream to give it a rich and creamy texture. The lentils are slow-cooked with tomatoes, ginger, garlic, and a blend of spices to create a delicious and hearty dish. Serve it with naan bread or basmati rice for a complete meal.
