This creamy vegan dal makhani, a traditional Indian dal, is an easy curry that the whole family will enjoy!
- 1 cup dried black beluga beans
- 2 tablespoons coconut oil
- 1 cinnamon stick
- 1 bay leaf (preferably the Indian variety)
- 1 teaspoon cumin seeds
- ½ teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 tablespoon garam masala (curry powder will also work)
- 1 onion, diced
- 1-inch piece of ginger, minced
- 4 cloves of garlic, minced
- 1 cup pureed tomatoes*
- ½ teaspoon cayenne pepper (or to taste)
- ⅓ cup red kidney beans (cooked, from a can)
- ⅓ cup / 70g coconut cream (or full-fat coconut milk)
- 1 tablespoon fenugreek leaves, crushed (optional)
- Salt, to taste
To serve: (optional)
- Fresh red chillies
- Basmati rice
- Soak the beluga lentils overnight and pick through and remove any little rocks.
- The next day, give them a good rinse and add 3 cups / 750ml of fresh water to the pot, and cook for around 25-30 minutes with the lid half on. (If using urad dal, cook for an additional 10-15 minutes.) Once cooked, drain them and set them aside.
- In a deep bottomed saucepan on medium heat, add the oil, cinnamon stick, bay leaf, and cumin seeds. Cook while stirring for a couple of minutes.
- Add in the ground spices—turmeric, coriander, garam masala and cook for a further couple of minutes while stirring.
- Add in the onion and stir together, followed by the ginger and garlic. Cook further until the spices release a deep aroma, without burning.
- Add in the tomato puree and cayenne pepper and let it simmer for around 5 minutes.
- Add in the cooked lentils and beans with 1½ cups / 375ml of boiling water. Cook for around 30 minutes with the saucepan lid on. If it seems a little too loose or watery, remove the lid halfway through the cooking time.
- Once cooked, stir in the coconut cream/milk and fenugreek leaves (if using), cooking for a further 5 minutes. Season to taste.
- Remove the cinnamon stick and bay leaf.
- Serve with a sprinkle of coriander/cilantro, chillies, and a side of rice. Naan is also a perfect addition.
Tomatoes: You can use fresh tomatoes, passata, or canned tomatoes. Just puree them in a blender before using if they are chunky.
- Diet: Vegan