How to Make Dal Makhani Indian Lentils in 5 Minutes

Updated
2 min read

Dal makhani indian lentils –Are you ready to embark on a culinary adventure that will tantalize your taste buds and elevate your dinner game? Let’s dive into the creamy and dreamy world of Vegan Dal Makhani! Buckle up, because this isn’t your average lentil dish; this is a bowl of magic that’ll make you say “who needs meat?”

Feast Your Eyes

Check out this tempting sight! This is the kind of dish that could make a potato salad jealous.

Vegan Dal Makhani - Rainbow Plant Life

Ingredients That You’ll Love

Gather your ingredients like a culinary superhero gearing up for a cooking mission! Here’s what you’ll need:

  • 1 cup black urad dal (whole black gram) – soaked overnight
  • 1/4 cup kidney beans (rajma) – soaked overnight
  • 4 cups water
  • 2 tablespoons ghee (or coconut oil for a vegan twist)
  • 1 onion – finely chopped
  • 2 tomatoes – pureed
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder (adjust to taste)
  • 1 cup coconut milk or cashew cream
  • Salt to taste
  • Fresh cilantro for garnish

Let’s Get Cooking!

Now that you have your ingredients, let’s sprinkle some magic into your kitchen with the following steps:

  1. In a large pot, combine the soaked black urad dal, kidney beans, and water. Bring it to a boil and then reduce to a simmer. Cover and let it cook for about 30-40 minutes, or until the lentils are tender and creamy. You can also use a pressure cooker for a quicker option!
  2. In a separate pan, heat the ghee (or coconut oil), add the cumin seeds, and let them crackle. Toss in the chopped onions and sauté until they are golden brown.
  3. Add in the ginger-garlic paste, followed by the pureed tomatoes. Stir in the turmeric, chili powder, and salt. Cook this mixture for about 5-7 minutes until it’s cooked down and the oil starts to separate.
  4. Once the dal and beans are done cooking, Stir in the tomato mixture to the pot. Add garam masala and coconut milk (or cashew cream). Simmer together for another 10-15 minutes to blend all those glorious flavors.
  5. Garnish with fresh cilantro and serve hot with naan or rice.

And there you have it! A delightful Vegan Dal Makhani that’s rich, creamy, and utterly delicious. Ready to impress your taste buds and anyone lucky enough to snag a taste of this bowl of goodness. Enjoy!