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.