Dal Makhani

Name: Dal Makhani
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1/2 cup beluga lentils + 2,5 cups water; mixed spices (I used 1 tbs fenugreek, 1 tbs garlic powder + 3 cloves garlic minced, 2 tbs garam masala); 3 tbs vegan butter; 3/4 cup coconut milk; 1/4 cup tomato paste; 15 oz kidney beans drained; salt, pepper to taste; 1/2 cup onions, chopped; 2 chilis or jalapenos, chopped

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Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 25 minutes

Servings: 4

Author : Contentedness Cooking

vegan vegetarian indian

Ingredients

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1/2 cup beluga lentils + 2,5 cups watermixed spices (I used 1 tbs fenugreek, 1 tbs garlic powder + 3 cloves garlic minced, 2 tbs garam masala)3 tbs vegan butter3/4 cup coconut milk1/4 cup tomato paste15 oz kidney beans drainedsalt, pepper to taste1/2 cup onions, chopped2 chilis or jalapenos, chopped

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Instructions

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Step 1

In a pot melt vegan butter and add minced garlic, spices (garlic powder, fenugreek, garam masala) and optional onions and jalapenos or chili. Fry everything for 2 minutes before adding beluga lentils and water.

Step 2

Cook for around 15 minutes, then give also the kidney beans, tomato paste, and coconut milk into the pot. Mix well and cook all finally for 5 more minutes.

Step 3

Serve in bowls plain or with rice on plates.