Dill Dal Makhani – Vegan (low cal and dairy free)
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
- 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
- Cumin seeds-1tsp
- Chilli powder-1tsp
- Coriander powder-1tsp
- Chopped tomato-3num
- Chopped onion-1num
- Green chilli-2num
- Chopped coriander-a handful
- Coconut milk-a tablespoon (optional)
- 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.,
- 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.
Posted on July 3, 2014, in Indian, Side dish, Vegan and tagged Chitras healthy kitchen, Dairy free indian sidedish, Dill Dal Makhani, drchdietfood, Indian sidedish vegetarian recipes, Low calorie indian sidedish, Vegan indian sidedish. Bookmark the permalink. 14 Comments.