A mouthwatering and aromatic Indian dish, Daal Makhani is a thick, hearty lentil curry, made with brown lentils and red kidney beans in a creamy coconut and tomato sauce and seasoned with traditional Indian spices. This meatless meal is a guaranteed winner! High protein, vegan and gluten free.
1. In a large pot, melt the coconut oil and fry the cumin seeds, crushed coriander seeds,
cinnamon stick, cloves, black and green cardamoms and bay leaves. Be careful not to burn
the spices. The whole spices should be golden brown - fried on low/medium heat.
2. Fry the onion, garlic, ginger until the onions are golden.
3. Add the curry powder and turmeric and stir for 1 min on low heat.
4. Add tomato sauce, coconut cream, salt and water and stir to mix well. Bring to boil.
5. Stir in the lentils and kidney beans and cook over medium heat for 30-40 minutes, or until the
mixture becomes a thick creamy texture and the lentils are cooked through. You want to
achieve a thick creamy consistency.
6. Finish with green chilli (optional) and garnish with fresh cilantro.
Don't skip on the whole spices. Each type adds it's unique flavor, which gives this recipe the typical daal makhani taste.
Keep the heat on low/medium and keep a close eye to not burn the whole spices - otherwise your curry will have a bitter taste.
If you're not a fan of spicy food, you could certainly tone it down. Leave out the green chilli and keep it on the side.
Use mild curry powder to reduce the heat in your curry (if you prefer), which is what I use so the kids can enjoy it. I must admit, the coconut cream with the sweet tomato sauce does a fine job in balancing out the spices and heat.
Use full-fat coconut cream which gives the lentil curry a perfect smooth and luscious consistency.
The more your daal simmers on low heat - the more creamy and luscious it will be. Stir several times in between to ensure it does not stick to the bottom of the pot.