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