Dal Makhani

Dal makhani is a lentil and kidney bean butter curry, and this is my vegan version of the loved Indian dish- mouth-watering and delicious! Usually, the traditional recipes do not include veggies like carrots or celery, yet I always add them for diversity and extra fiber.

Dal Makhani (pronounced makh-nee) is one of the most famous Indian dal recipes. Dal translates to pulses (and typically refers to lentils), and makhani means with butter, so the dish is essentially translated to lentils with butter.

This curry is creamy and rich, with a silky-velvety texture, bursting with Indian flavors, and perfectly balanced.

RECIPE

Ingredients

• 2 cups dry black lentils

• 2 cups dry red beans

• 3 medium carrots, diced

• 3 stalks of celery, diced

• 1 small red onion, diced

• 1 can of diced tomatoes

• 1 can of full-fat coconut milk

• 2 Tbsp garlic ginger paste or store-bought paste

• 3 Tbsp avocado oil

• 4 cups water

• Spices: 1 tsp cumin seeds, 1 tsp smoked paprika, 3 green cardamoms, 1 black cardamom, 3 cloves, 2 bay leaves, 1 tsp curry powder, 1 tsp garam masala powder, 1 tsp coriander powder, 1 stick cinnamon, 1 Tbsp salt

• 1 tsp kasoori methi, fenugreek dry leaves

• 1 bunch of fresh cilantro, chopped for garnish

Instructions 

• Soak your lentils and beans for at least 12 h with vinegar, cook them in the pressure cooker for 40min on high pressure, drain, set aside;

• Prep all your veggies, peel, and dice;

• Prep all your spices on a plate;

• In a soup pot, add the avocado oil, heat it, add the spices and the ginger paste, and cook for 5 seconds;

• Add the chopped onion, one tablespoon of salt, a splash of water to avoid burning the spices, and cook for 1 minute;

• Add the carrots, celery, and diced tomatoes, mix everything well, and cook for 5 minutes;

• Add the lentils, beans, 4 cups of water, and cook on low heat(3 out of 10) for 40 minutes, stirring often ;

• After 40 minutes, add the can of coconut oil, and taste for salt- you must probably need another tablespoon of salt;

• Cook for another 20 minutes or until the dal/stew becomes thicker;

• Add the masoor methi and mix everything well;

• Add the chopped cilantro when done.

Enjoy with brown rice!

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation. 

In good health,

Ioana