Low Sodium Vegan Dal Makhani

Total time9 hr 15 min

Prep time15 min

Cook time1 hr

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Ingredients

4 servings

For the dal

1 cup whole black lentils (urad dal)
Bob's Red Mill Green Lentils, Petite French Style, 1 lb 8 oz (680 g)Simple Truth Organic Green Lentils Shiloh Farms Organic Green Lentils Bob's Red Mill - Beans Pet Fr Green Lentil Full Circle Organic Green Lentils
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½ cup canned kidney beans, drained and rinsed
4 cups water
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the tarka

2 tbsp neutral oil (such as avocado oil or canola oil)
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 can (14 oz) crushed tomatoes
1 tsp cumin seeds
1 tsp ground coriander
1 tsp garam masala
½ tsp ground turmeric
½ tsp kashmiri chili powder or mild paprika
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For finishing

½ cup full-fat coconut milk
1 tbsp vegan butter
½ tsp garam masala

For serving

fresh cilantro, roughly chopped (optional)
cooked basmati rice or warm naan, for serving (optional)

Instructions

1
Place the black lentils in a large bowl, cover with cold water by at least 2 inches, and soak for 8 hours or overnight. Drain and rinse through a fine-mesh strainer.
2
Transfer the soaked lentils to a large heavy-bottomed pot or Dutch oven. Add the kidney beans, 4 cups water, and 1 tsp salt. Bring to a boil over high heat, then reduce to a steady simmer, cover, and cook for 35–40 minutes, until the lentils are completely tender and beginning to break down at the edges.

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