Vegan Dal Makhani (Print Version)
# Ingredients:
→ Lentils & Beans
01 -
1 cup brown lentils, soaked overnight
02 -
1 can (13.5 oz) kidney beans, drained and rinsed
→ Aromatics & Spices
03 -
4 tbsp olive oil or avocado oil
04 -
1/2 medium white onion, finely chopped
05 -
5 garlic cloves, finely grated
06 -
2" piece ginger, finely grated
07 -
2 tbsp tomato paste
08 -
1 tbsp coconut sugar
09 -
2 tsp kosher salt, plus more as needed
10 -
2 tsp cumin seeds
11 -
1 tsp coriander
12 -
1 tsp cayenne pepper
13 -
1 tsp black pepper
14 -
1/2 tsp ceylon cinnamon
15 -
1/2 tsp ground cardamom
16 -
1/4 tsp nutmeg
17 -
1/4 tsp cloves
→ Other Ingredients
18 -
1 can (400g) crushed tomatoes
19 -
1 can (425ml) coconut milk
20 -
1/2 cup finely chopped cilantro
21 -
1-2 tbsp lemon juice
# Instructions:
01 -
Rinse the lentils in cold water until the water runs clear. Soak overnight or at least for 6 hours to improve cooking time and nutrient absorption.
02 -
Heat a large, deep skillet over medium-high heat and add the oil. Once shimmering, add onion and sauté until translucent. Add garlic, ginger, and tomato paste, cooking for 3 minutes while stirring frequently to prevent burning.
03 -
Add coconut sugar, salt, and all spices (cumin seeds, coriander, cayenne, black pepper, cinnamon, cardamom, nutmeg, and cloves). Cook for 30-60 seconds until fragrant, stirring constantly to prevent burning.
04 -
Add lentils, kidney beans, crushed tomatoes, and coconut milk, mixing well. Reduce heat to low and partially cover the pan. Simmer for 25-30 minutes, stirring every 8-10 minutes, until lentils have softened and curry has thickened. Add a few spoonfuls of water if needed to cook lentils completely.
05 -
Turn off heat and use an immersion blender to briefly blend the dal 3-4 times for a creamier texture. Stir in cilantro and lemon juice, adjusting salt as needed.
06 -
Serve hot with rice, flatbread, pita, or sourdough bread. Garnish with additional cilantro. Leftovers can be refrigerated for 3-4 days.
# Notes:
01 -
Soaking lentils overnight reduces cooking time and improves nutrient absorption.
02 -
For a thicker consistency, blend the dal more thoroughly with the immersion blender.