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Creamy Lentil & Bean Dal
Inspired by dal makhani, this plant-based twist on the traditional Northern Indian dish is made with red kidney beans and lentils simmered in a fragrant coconut milk and tomato broth. Gently spiced with turmeric, cumin seeds, garam masala and ginger. It's a cosy and comforting curry that's delicious by itself, or add naan or rice on the side to make it extra satisfying.
Ingredients
- 2 onions
- 4 garlic cloves
- A thumb of ginger
- 1 chilli
- 2 tsp cumin seeds
- 400g tin of green lentils
- 400g tin of red kidney beans
- 400ml tin of coconut milk
- 1 tsp garam masala
- 1 tsp turmeric
- 400g tin of chopped tomatoes
- 100g baby leaf spinach
- A handful of coriander
Prep: 15 mins | Cook: 30 mins
Method
1. Trim, peel and finely chop the onions. Peel and finely grate the garlic and ginger. Finely chop the chilli, scooping out the seeds and white pith if you prefer less heat.
2. Place a large pan over a medium heat and add 2 tbsp oil. Add the cumin seeds and fry, stirring, for 1-2 mins till the pan smells aromatic. Add the garlic, ginger and chilli and fry, stirring, for 1 min to flavour the oil.
3. Tip the chopped onions into the pan and add 2 tbsp cold water. Season with a pinch of salt and pepper and fry, stirring often, for 8-10 mins till the onions are golden brown and glossy.
4. While the onions fry, drain the lentils. Drain and rinse the kidney beans. Scoop 1 tbsp of the thick coconut cream out of the tin of coconut milk. Pop the cream into a bowl for later.
5. Add the garam masala and turmeric to the onions and stir for 1 min. Tip the lentils and kidney beans into the pan. Stir to mix. Add the remaining coconut milk and the chopped tomatoes. Stir well, then pop on a lid and turn up the heat. Bring the pan to the boil. When it’s boiling, turn down the heat and simmer for 20 mins or till the lentils are very tender and the sauce has thickened. It should be a little soupy.
6. When the dal has thickened and is tender, add the spinach to the pan and pop the lid back on. Steam the spinach for 4-5 mins to wilt it, then gently stir it into the lentils. Taste and add a pinch more salt, if you think it needs it.
7. Ladle the dal into warm bowls and top with the coconut cream you saved earlier. Tear over the coriander leaves and serve.
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