For those following a vegan diet, this recipe offers a plant-based twist on the traditional Dal Makhani. Instead of using butter or cream, this version uses coconut milk to achieve a creamy texture. The lentils and kidney beans are cooked with onions, tomatoes, ginger, garlic, and a blend of spices. Coconut milk adds richness and a subtle coconut flavor to the dish. Serve with rice or roti for a satisfying vegan meal.
