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Dill Dal Makhani – Vegan (low cal and dairy free)

Dill Dal Makhani

About:

Traditionally dal makhani uses black lentils that are called urad dal in india. I used brown lentils here as it tastes similar and cooks faster. Using dill leaves is optional but it adds a good flavour to the dal. Spices and the lentils combinations can be according to the taste and preference.

I also veganised this recipe by using coconut milk instead of cream/milk.

This dal can be relished with rice, rotis, breads or even just have it like a soup.

Yields: 3-4 servings
Preparation time: 15mins
Cooking time: 25mins

Ingredients:

  • Brown lentil/whole masoor dal-1/2 to 3/4cup
  • Washed and chopped dill-1cup
  • Coconut milk-1/2cup
  • Finely chopped onion-1/2cup
  • Rajma/Red kidney beans – 2tbsp
  • Oil-1tsp
  • Cumin seeds-1tsp
  • Chilli powder-1tsp
  • Turmeric-1/4tsp
  • Coriander powder-1tsp

For grinding:

  • Chopped tomato-3num
  • Chopped onion-1num
  • Ginger-1/2inch
  • Garlic-3-4cloves
  • Clove-3
  • Cinnamon-1/2inch
  • Green chilli-2num

For garnish:

  • Chopped coriander-a handful
  • Coconut milk-a tablespoon (optional)

Procedure:

  • Clean, wash and soak the brown lentils, rajma overnight. Drain
  • Combine brown lentil, rajma, salt with 1 ½-2cups of water and cook for 4-5whistles. Allow the steam escape before opening lid.
  • Whisk till the dal is almost mashed and keep aside.
  • Combine the ingredient mentioned under grinding table in a blender/processor and blend to a smooth puree by adding some water if required and set aside.
  • Heat oil in the pan add cumin seeds as it splutters add onions, chopped dill saute for a minute.
  • Add ground puree, coconut milk and cook on a medium flame for a minute.
  • Add chilli powder, turmeric, coriander powder mix well and cook on a medium flame for a minute.
  • Add cooked lentil, rajma and cook on a low flame. Add salt, water if required as per the consistency and taste and let it boil.
  • As it comes to boil turn of the flame. Garnish with coriander.

Serve hot with pulka, naan etc.,

Note:

  • You can cook this dal even without pre-soaking and make it quick using canned Kidney beans
  • You can use black whole urad dal/ any lentils of your choice as a variation.

I am posting this recipe to First virtual Vegan linky potluck.

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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on July 3, 2014, in Indian, Side dish, Vegan and tagged , , , , , , . Bookmark the permalink. 14 Comments.

  1. Love when you make Vegan dishes 🙂

    Like

  2. Do you mind if I ask you something, just to check: is rajma the same as red kidney beans?

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  3. Sounds delicious! Thank you so much for sharing it at the first weekly Potluck :-)!

    Like

  4. Chitra, Coconut milk in dal makhani is innovative

    Like

  5. oooh lovely i love dal makhani will try this one for sure .. thank you thank youuuuuuuuuuuuuuuuuuuuuu

    Like

  1. Pingback: Green peas-shahi red rice pulao | Chitra's Healthy Kitchen

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