Dal Makhani


In July 2013, my good friend and coworker introduced me to authentic Indian cuisine … and I haven’t looked back since! There is one restaurant in town that we could eat at multiple times a week – if funds allowed!

The first dish I had from Lachi Indian Cuisine in Penticton, BC was Dal Makhani. Later I found out they make is using whipping cream – so it’s not a dish I can order again … but I was able to find a recipe and make it vegan-friendly:


  • 1 cup black urad
  • ¼ – ½ cup kidney beans, dry
  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 2 tbsp sugar
  • 1 tbsp fresh ginger, grated
  • 1 tbsp garlic, minced
  • 1 (14 oz) can diced tomatoes
  • 1 tsp chilli powder
  • ½ tsp turmeric
  • 2 heaping tsp garam masala
  • ½ cup Tofutti Better Than Sour Cream sour cream
  1. Soak urad & kidney beans over night.
  2. Cook in a rice cooker until tender with a little salt.
  3. Heat oil in a saucepan and add onions – sauté until translucent.
  4. Add sugar – sauté until onions start to brown.
  5. Add ginger & garlic – saute 1 minute.
  6. Add tomatoes (with juice) through garam masala – cook until it starts to thicken.
  7. Add urad & beans – bring to a boil then simmer for 10 minutes.
  8. Remove from heat and stir in sour cream.
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