For those following a vegan diet, this recipe offers a delicious plant-based version of Dal Makhani. Instead of using dairy products, it uses coconut milk or cashew cream to achieve a creamy consistency. The lentils and kidney beans are cooked with onions, tomatoes, ginger, garlic, and a combination of spices. You can also add vegetables like spinach or bell peppers for added nutrition. This vegan Dal Makhani is rich in flavors and textures, making it a delightful option for vegans and non-vegans alike. Serve it with vegan naan or rice for a satisfying meal.
