It’s dal time, baby! This creamy dal is a delicious and nutritious plant-based dish that is high in protein. Combining beluga lentils, kidney beans, and coconut milk with a mix of aromatic spices, this creamy dal is sure to satisfy your taste buds.
🍽 Serves 4 🕘 45 minutes Difficulty: Beginner
Ingredients:
3 Tbsp vegan butter
2 garlic cloves, minced
2 Tbsp tomato paste
Mix of spices:
½ tsp ground cloves
½ tsp ground cardamom
1 tsp coriander powder
½-1 tsp of red chili powder
1/8 tsp cinnamon powder
1/2 Tbsp garam masala
1 cup of dry beluga lentils, soaked overnight
2 ½ cups of water
1 can of coconut cream/coconut milk (canned)
1 can of kidney beans
Salt to taste
Garnish:
Fresh cilantro/coriander
1/3 cup of chopped peanuts to garnish
Instructions:
Prepare the ingredients. Make sure you soak the beluga lentils overnight to speed up the cooking process.
In a large pan, melt the butter and add garlic and cook for a minute or until fragrant.
Add tomato paste and spices to the pan and stir well to combine the ingredients.
Drain and rinse the soaked beluga lentils and add them to the pot. Stir to coat the lentils in the spice mixture.
Add water and bring the mixture to a boil. Reduce the heat to low and simmer for about 20-25 minutes or until the lentils are tender.
Stir in kidney beans and half of the coconut cream. Simmer for an additional 10 minutes, stirring occasionally, until the dal is creamy and well combined. Using a potato masher, mash the lentils and beans to thicken the consistency, leaving some of them intact.
Season with salt to taste and adjust the spices if needed. Serve warm over rice or with naan bread decorated with the remaining coconut cream and garnished with coriander.
Enjoy!
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