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.
YOU WILL NEED:
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.
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.
