Dal Makhani (creamy lentil curry) is a very rich and elegant North Indian dish, traditionally made with lots of butter and cream. I've turned this classic dish healthy by making it 100% Vegan and OIL FREE and it tastes absolutely amazing!
The flavor of this lentil curry actually comes more from the lentils than the spices, which is why I cut back on how much spice I put in this recipe.
If you want to get that true 'makhan' or buttery taste then you can always add some vegan butter (like a lot of it), but it wouldn't be oil free so just keep that in mind.
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This beautiful combination of whole black lentils and kidney beans is packed with protein and is just sooo damn delicious :)
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Do I have to use an Instant Pot?
Nope, you can cook this dal in several ways. Instant Pot is the easiest, yes, but not the only way. You can cook the lentils and beans separately in boiling water (let it cook for about 1.5-2 hours) and sauté the onions, tomatoes, etc in a separate pan. You would just then combine the two together with all the spices and what not. If you want a quicker cooking method, then you can also use a pressure cooker (which works the exact same way as an instant pot, minus being digital).
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What’s the best way to re-heat this recipe?
I always suggest reheating this curry a pan – if you want it creamier, feel free to add more than 1 can coconut milk, just be sure to continuously check the taste to make sure the coconut milk isn’t overpowering. (I used one can of coconut milk and it was the perfect amount for me).
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