COCONUT DAL MAKHANI (Vegan)
This easy to make Creamy Coconut Lentil Curry is a healthy vegan recipe that makes a perfect meal. It's packed full of flavours, made with coconut milk instead of heavy cream gives you the dairy free option without losing the richness. Served with Rice or Roti makes it the perfect combination.
2 Cups whole urad dal
1 Tbsp coconut oil
1 Tbsp cumin seeds
1 Tbsp garam masala
1 Tbsp of garlic, crushed or paste
1 Tbsp of ginger, crushed or paste
1 Large onion, finely diced
4 Tomatoes, finely diced
1/2 Tsp turmeric powder
1 Tsp salt or to taste
2 Tsp chilli powder
6 Cups of water
1x 400ml Can coconut milk
3-4 Tbsp coriander leaves for garnish
1. Heat the coconut oil in a large pan over medium-high heat. Add the cumin seeds and toast until they start to brown, it will take about 45 seconds. Add the onions and cook for 5 minutes until they are soft and golden in colour. Add the garlic and garlic paste and cook for for about 2 minutes.
2. Add the tomatoes and cook for about 5 minutes until the oil separates. Now add the chilli, turmeric, garam masala and salt to the pan and cook for 2 minutes. Add the lentils and the water, and bring to boil. Reduce the heat to low, cover the pan, and let it simmer for 40-45 minutes, or until the lentils are soft. Stir a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.
3. Once the lentils are soft and the curry is thick, add the coconut milk and bring the pan back to a simmer. Remove the pan from the heat and stir in the fresh coriander leaves.
Serve with Rice, Roti or Nan.
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