Saturday, September 5, 2020



This Dal Makhani is an incredible one-pot meal, made with mixed spices for delicious flavor and beluga lentils for texture. This easy vegan recipe will become a staple for your 30 minute meals that the whole family will love.


  • 4 cups of water
  • 1 small bay leaf
  • 1 cup dry whole urad dal *, debris removed and soaked in plenty of water overnight or for at least 6 hours
  • 4-6 minced garlic cloves
  • 3 tablespoons of coconut oil or vegan butter
  • 1 teaspoon minced ginger
  • 1 small onion, finely chopped (~ 1 cup)
  • 1 cup tomato puree or filtered tomatoes
  • 1-1 1/2 teaspoon salt, to taste
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1 teaspoon of cumin seeds
  • 1/4 teaspoon of turmeric
  • 1 to 2 peppers, minced, seeded if desired
  • 1 tablespoon kasoori methi, crushed (optional)
  • 1 / 4-1 / 3 cup coconut cream or coconut milk *
  • 15 oz can red beans (1 1/2 cups), drained and rinsed
  • 1 1/2 cups water (including water reserved for cooking urad dal)
  • 1/2 teaspoon of Cayenne, optional and more or less to taste


  • Chopped coriander
  • Basmati rice


First, add the soaked urad dal to a saucepan with 4 cups of water. Bring to a boil, then lower the heat to simmer. Cook, covered, for 30 to 40 minutes or until the dal is very tender. Turn off the heat and filter the lentils, reserving the leftover cooking water.

Then, in a large pot, eat the coconut oil or vegan butter over medium heat. Add the cumin and bay leaf and fry until they crackle and become darker. Add the garlic, ginger and peppers and cook for about 30 seconds to 1 minute. Add onion and sauté until golden and tender, 4 to 6 minutes.

Add the tomato puree (be careful of splashing), the cooking water reserved for the dal + the fresh water to equal 1 1/2 cups of water, 1 teaspoon of salt, the garam masala, the cilantro, the Cayenne pepper if you use it and turmeric. Crush the kasoori methi between your hands in the pot. Simmer for 3 to 5 minutes.

Add the urad dal and red beans. Cover and simmer over low heat for 30 minutes, stirring occasionally so that the lentils don't stick and burn at the bottom of the pot. Taste and adjust the salt if desired, add more salt if the dish tastes flat.

Stir in the coconut cream and simmer for 5 minutes.

Garnish the finished dish with a swirl of coconut milk and chopped cilantro. Serve with basmati rice. Happy Cooking Time.


To cook the urad dal in the pressure cooker: skip the soaking, mix the sorted lentils and rinsed in the pressure cooker with water and salt. Cook on high pressure for 25 minutes and let it naturally release the pressure for at least 15 minutes.

* Use the cream that collects at the top of the can of coconut milk. If your coconut milk is not separated then don't worry and just use the creamy coconut milk, it will still be great!