Anti Inflammatory Vegan Dal Makhani
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Learn more āIngredients
4 servings
For the dal
- 1 cup whole black lentils (urad dal)
- Ā½ cup canned kidney beans, drained and rinsed
- 4 cups water
- 1 tsp salt
For the tarka
- 2 tbsp neutral oil (such as avocado or canola oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 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
- Ā½ tsp ground turmeric
- Ā½ tsp kashmiri chili powder or mild paprika
- Ā½ tsp salt, plus more to taste
For finishing
- Ā½ cup full-fat coconut milk
- 1 tbsp vegan butter
- Ā½ tsp garam masala
For serving
- fresh cilantro, roughly chopped (optional)
- cooked basmati rice or warm naan, for serving (optional)
Can be omittedbasmati rice
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 35ā40 minutes, until the lentils are completely tender and beginning to break down at the edges.
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