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.

About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

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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