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Dal Makhani – Indian Lentil Curry | VEGAN
Ingredients
- Ingredients:
- 3 cups cooked black lentils
- 1 cup cooked red kidney beans
- 1 tablespoon vegetable oil
- 1 red onion
- 1 tablespoon minced ginger
- 3 cloves minced garlic
- 1/2 teaspoon each dried spice: salt, turmeric, corriander, cumin, cayenne
- 1+ cup tomato puree
- 1/2 cup raw cashews (or 2/3 cup soymilk)
- Cilantro, to garnish
- Basmati rice or naan, for serving
- Prep: soak about 1/2 cup raw cashews to make a cashew cream that will add a ton of creaminess to the soup. If this isn’t possible, you can sub non-dairy milk.
- Step One
- First, cook the black lentils and red kidney beans. You can certainly use canned or pre-cooked ones, but the flavors will be so much better if you start with the dry legumes and cook them yourself (especially with the lentils). Either way, prepare these, drain them, and set aside.
- Step Two
- In a deep skillet, warm a tablespoon of vegetable oil and add in a diced red onion, 3 minced cloves of garlic, and 1 tablespoon of minced ginger. Allow these to soften and then add in the spices right onto the onions: start with 1/2 teaspoon each salt, turmeric, corriander, cumin, cayenne. Give these 5 minutes.
- Also, now would be a good time to start thinking about the rice (or naan bread) that you’ll be serving with this Dal…
- Step Three
- Next, add in the lentils, beans, and about a cup of pureed tomatoes. Use a fork to mash the lentils and beans right in the skillet. They don’t have to be 100% mashed, just break them up a bit. Then allow this to simmer for at least 25 minutes, stirring regularly and adding water as necessary to maintain the stew-like consistency.
- Step Four
- Meanwhile, make the cashew cream. Simply blend the cashews with about 1/2 cup of water until completely smooth. Add half of this into the Dal and reserve the other half for garnish.
- Step Five
- After about 25 minutes of simmering, give this a final taste and feel free to add any additional spices that are needed. Then, divide into bowls, drizzle on some cashew cream, add a garnish of cilantro, and serve with basmati rice or fresh naan (Indian flatbread, pictured).
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