Vegan Dal Makhani

Name: Vegan Dal Makhani
Total time: 60 min
Yield: 5 servings
Ingredients: 1 cup, soaked overnight whole black lentils; 1 medium, finely chopped onion; 1 medium, pureed tomato; 4 cloves, minced garlic; 1 inch piece, grated ginger; 0.5 teaspoon red chili powder; 1 teaspoon garam masala; 2 tablespoons vegetable oil; 0.25 cup, chopped fresh cilantro; to taste salt; 4 cups water; 0.5 cup coconut cream

Creamy and rich black lentil dal, slow-cooked to perfection and finished with a flavorful tempering.

Indian⏱ 60 min⚠ Contains 2 allergen(s)

✨ Good source of protein✨ Good source of fiber✨ Good source of iron

Ingredients

Whole black lentils1 cup, soaked overnight
Onion1 medium, finely chopped
Tomato1 medium, pureed
Garlic4 cloves, minced
Ginger1 inch piece, grated
Red chili powder0.5 teaspoon
Garam masala1 teaspoon
Vegetable oil2 tablespoons
Fresh cilantro0.25 cup, chopped
Saltto taste
Water4 cups
Coconut cream0.5 cup

Nutrition (per serving, makes 5)

Calories279.2 kcal

Protein10.6 g

Carbs28.8 g

Fat14.8 g

Fiber7.8 g

Sugar2.6 g

Sodium410.6 mg

Vitamin C6 mg

Iron3.6 mg

Calcium72 mg

Potassium553.4 mg

Estimated values.

Steps

1Drain the soaked black lentils and cook them with 4 cups of water and a pinch of salt in a pressure cooker for 8-10 whistles until very soft and creamy, or simmer in a pot until tender.
2In a separate pan, heat vegetable oil over medium heat, then add chopped onion and sauté until golden brown.
3Stir in minced garlic and grated ginger, cooking for 1-2 minutes until fragrant, then add pureed tomato and cook until the mixture thickens and oil separates.
4Add red chili powder and garam masala, cooking for another minute to bloom the spices.
5Transfer the cooked lentils into the pan with the spice mixture, stirring well to combine, and simmer for 15-20 minutes, allowing flavors to deepen.
6Stir in coconut cream and adjust salt to taste, simmering for an additional 5 minutes without boiling.
7Garnish with fresh cilantro before serving hot.