Black Lentil Curry (Vegan Dal Makhani)

This black lentil curry is a hearty staple in North Indian cooking. It get its creaminess from smashed lentils, beans and coconut milk.

Course Dinner, Lunch

Cuisine Indian

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 210

5 cups (400 g) cooked black beluga lentils (from 2 cups dried). See Notes for preparation and cooking.
1 can (260 g) red kidney beans about 1½ cups
2 tablespoon (30 g) vegan butter or oil
2 large onions sliced
2 tablespoon (30 g) minced ginger
2 tablespoon (30 g) minced garlic
1 cup (262 g) tomato puree
3 Bay leaves
1 ½ teaspoon (7 g) salt or to taste
1 can (400 ml) full-fat unsweetened coconut milk or cream reserve 2 tbsp for garnish
1 handful (4 g) Chopped fresh coriander leaves to garnish

Heat the oil in a large pot on low heat. Add the sliced onions. Cook for about 10 minutes or until browned.
2 tablespoon vegan butter or oil, 2 large onions
Add the minced ginger and garlic and cook until the garlic browns.
2 tablespoon minced ginger, 2 tablespoon minced garlic
Stir in the turmeric, chilli, cumin, ground coriander, garam masala, fenugreek and cinnamon stick. Cook stirring constantly until they are toasted and fragrant. Be careful not to burn the spices.
2 teaspoon turmeric, 2 teaspoon Kashmiri chilli powder, 2 teaspoon cumin, 2 teaspoon garam masala, 1 teaspoon ground fenugreek, 1 cinnamon stick, 4 teaspoon ground coriander
Stir in the tomato puree and cook for 2 minutes or until most of the liquid has evaporated. Stir constantly to prevent burning.
1 cup tomato puree
Drain the canned kidney beans and add to the pot. Then add the cooked black lentils with cooking liquid to the pot.
1 can red kidney beans, 5 cups cooked black beluga lentils
Add the bay leaves and salt. Cover and simmer on low for 20 minutes. Stir occasionally to prevent sticking.
3 Bay leaves, 1 ½ teaspoon salt
Stir in the coconut milk and simmer for an additional 10 minutes.
1 can full-fat unsweetened coconut milk or cream
Remove from heat. Garnish with coconut cream and coriander before serving.
1 handful Chopped fresh coriander leaves

I used Black Beluga Lentils, although traditionally, Urad Dal is used. They are a bit bigger and take longer to cook. Use any type you can find for this recipe.
To prepare, soak 2 cups dried black beluga lentils overnight then discard the water before boiling in 5 cups of fresh water.
Black Lentils cook in about 15 to 20 minutes while Urad Dal may take up to 45 minutes. It should make about 5 cups of cooked lentils. Do not discard cooking liquid.
Use a potato masher or wooden spoon to crush some of the beans. This will help make the curry thicker.
A good Tandoori Masala blend would contain most, if not all the individual spices listed. Use 4 to 5 tablespoons for this recipe.