Lentil Coconut Dahl with Kidney Beans (Vegan, GF)

Lentil Coconut Dahl with Kidney Beans (Vegan, GF)

A couple of weeks ago I tried out a new local Indian Restaurant with a couple of friends. I ordered the Punjabi Dal Makhani and it was seriously the best dahl I have ever had…slow cooked overnight.

This is my vegan take on Dal Makhani…except I have used red lentils instead of black, topped with saffron strands and crunchy toasted cashews and mine will take your around half an hour to make.
Seriously good with a nice chilli kick.

I made enough tonight to feed a small army.

2 tbsp coconut oil
1 large diced red onion
1 tbsp mustard seed
1 tsp cumin seeds
2 tsp ground coriander
1 tsp turmeric
pinch cayenne chilli pepper *add more for that extra kick
pinch red chilli flakes
4 finely diced garlic cloves
1 tbsp finely grated ginger
1 & 1/2 cups red lentils
3 diced tomatoes
1 tin organic coconut milk
1 & 1/2 cups water
1 tin organic red kidney beans
pinch saffron
coriander leaves
himalayan sea salt
cracked black pepper

raw unsalted cashews toasted in dry pan *to serve


Heat the oil over a medium heat in a heavy based pan. Fry the red onion until translucent. Add the mustard and cumin seeds and fry until fragrant.
Add the remaining spices and stir through, continue to fry for 1 minute.
Add the diced garlic cloves and grated ginger. Cook for 2 minutes.
Add the lentils, stir to coat. Add the tomatoes, coconut milk and water.
Season with himalayan sea salt and cracked black pepper.
Bring to the boil and then reduce to a simmer for 20 minutes.
Stir through the red kidney beans.
Garnish with toasted cashews, a sprinkle of saffron strands & coriander leaves.
Serve with brown basmati rice.

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