Easy Vegan Dal Makhani without soaking
This easy creamy dreamy vegan Dal Makhani is cheap to make, full of protein and iron, and will beat out any takeaway hands down. A super filling meal that everyone will enjoy.
Servings: 4 servings
Calories: 348kcal
Ingredients
- 2 Tablespoons sunflower oil or any neutral oil
- 1 large onion
- 4 cloves garlic
- 1 green chili
- 1½ teaspoon cumin seeds
- 1 teaspoon ground ginger
- ½ Tablespoon ground coriander
- ½ teaspoon ground turmeric
- 1 large pinch ground cinnamon
- 1 large pinch ground clove
- 1 large pinch ground nutmeg
- 2.5 cups cooked black or brown lentils 14 ounces or 400g
- 1 cup cooked kidney beans 7 ounces or 200g
- ½ cup canned crushed tomatoes
- 1½ cups vegetable stock 12 fluid ounces or 360 ml
- ¼ teaspoon salt
- ⅓ cup coconut milk Use full fat coconut milk
- 1 - 1½ Tablespoons lemon juice to taste
- 1 teaspoon garam masala
- 1½ Tablespoons vegan butter plant-based spread or dairy-free margarine
- 2 Tablespoons chopped cilantro
Instructions
- Heat the sunflower oil (or any flavorless oil) on medium-high heat and brown the cumin seeds.
- Finely chop the onions, add and fry until golden and slightly brown at the edges, around 2-3 minutes.
- Finely chop the green chili pepper and crush the garlic and add. Fry two minutes more until the garlic doesn't smell "raw" anymore.
- Now add in the ground ginger, ground coriander, turmeric, cinnamon, clove, nutmeg and fry for one more minute.
- Add the cooked lentils and kidney beans, canned crushed tomatoes, and vegetable stock.
- Cook ten minutes on medium-high, ten more on medium, add the salt, and cook a further ten on low until most of the liquid is gone. Stir often or the lentils will stick and burn.
- Add the coconut cream, lemon juice, and garam masala and stir well. Cook two minutes more.
- Stir in the chopped fresh cilantro and vegan butter just before serving, taste, and adjust the salt if necessary. Done!
Notes
1) This will keep up to 5 days in the fridge and is easy to double or triple up. Freezes well, up to 3 months.
2) At the stage of adding in the cooked lentils, you can sub out dried lentils and cook according to pressure cooker/instant pot/stovetop timings but don't add the salt in until the lentils are cooked and you will still need to cook down the lentil mix until most of the liquid is gone.
3) I don't recommend using dried kidney beans due to the time difference in cooking lentils and kidney beans. If you must, skip the kidney beans altogether and substitute for the same amount of cooked lentils or half the amount of dried lentils.
4) I use canned or bottled lentils and beans and just rinse them and use them as directed.
Nutrition
Serving: 1g | Calories: 348kcal | Carbohydrates: 40g | Protein: 15g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Sodium: 202mg | Fiber: 13g | Sugar: 5g