Description
Dal Makhani is a rich, creamy, and comforting Indian-inspired one-pot lentil dish made with beluga lentils, kidney beans, warm spices, and coconut milk for a flavorful vegan meal.
Ingredients
- 1/2 cup beluga lentils
- 2.5 cups water
- 1 tbsp fenugreek
- 1 tbsp garlic powder
- 3 cloves garlic, minced
- 2 tbsp garam masala
- 3 tbsp vegan butter
- 3/4 cup coconut milk
- 1/4 cup tomato paste
- 1 can (15 oz) kidney beans, drained
- Salt and black pepper to taste
- 1/2 cup onions, chopped
- 2 chilies or jalapeños, chopped
Instructions
- In a pot, melt vegan butter over medium heat.
- Add garlic, fenugreek, garam masala, onion, and chilies. Sauté for 2 minutes.
- Add beluga lentils and water, then bring to a simmer.
- Cook for about 15 minutes until lentils are tender.
- Stir in kidney beans, tomato paste, and coconut milk.
- Mix well and cook for another 5 minutes.
- Season with salt and pepper to taste.
- Serve warm with rice or flatbread.
Notes
- Adjust spice level by reducing chilies.
- Add extra coconut milk for a creamier texture.
- Best served hot with basmati rice.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian Inspired