Dal Makhani, a traditional creamy indian curry dish with black lentils. Try this easy and delicious veganized version! It’s so rich, you won’t miss dairy.
I sure love indian food! Especially in winter I can’t get enough of it. Luckily, we go to our favorite indian restaurant with friends every sunday! Almost all of us eat Dal Makhani, a creamy dish with black lentils, only the level of spiciness differs from person to person (I’m working my way up there). Anyhow, they always make a vegan version for us (<3), but I’ve wanted to make some delicious Dal Makhani at home, too because 6 days between the next one are a long time (kidding, but also not kidding).
I have to say it’s not a traditional Dal Makhani! It’s just my turn on it, but it’s really, really good. In a traditional Dal Makhani you’ll find black lentils (urad beans) and kidney beans but I used some brown lentils and some chickpeas, because why not. It’s just a personal preference and also I’ve had some dried urad beans at home but they take a looong time to cook, even with a pressure cooker (which I don’t have), so I used some canned brown lentils for this one!
Don’t be intimidated by the long list of ingredients, it’s mostly spices. You can leave out spices that you don’t have, add more of one if you like it a lot. There are also some Dal Makhani Masala-Spice Blends, if you don’t want to have so many spices at home. I won’t judge.
- 2 cups canned brown lentils
- 1 cup canned chickpeas
- 1 onion
- 2 garlic cloves
- 1/2 stick vegan butter like Alsan or EarthBalance
- 1/2 cup tomato purée*
- 1/4 cup soy yogurt unsweetened
- 2 cups water
- 1 1/2 teaspoons salt
- 1/2 teaspoon habanero powder
- 1 teaspoon coriander powder
- 1/2 teaspoon dried mango powder
- ground black pepper
- 1/2 teaspoon ginger powder
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon nutmeg powder
- 1/4 teaspoon fennel powder
- 1/2 teaspoon cardamom powder
- Put a big pot on medium-high heat and add the butter.
- Chop and dice the onions and the garlic cloves. Add them into the pot and let them get lightly brown (this will take about 4 minutes, stir occasionally).
- Add in the lentils and chickpeas. Stir.
- After like 4 minutes add in the tomato sauce and spices. Stir.
- Add the water and let it cook for about 10 minutes with the lid on.
- Add in the soy yogurt for more creaminess.
- Turn down the heat a little bit and then take off the lid and let it cook until it reaches your desired consistency. This took me like 30 minutes or so.
- It's best served with some Basmati Rice and Homemade Naan! Enjoy!
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