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Vegan Dal Makhani
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5 from 2 votes

Vegan Dal Makhani

Servings: 4 people

Ingredients

  • 1 cup brown lentils pre-cooked or dried
  • 2 tablespoon vegetable oil
  • 1 white onion
  • 2 cinnamon sticks
  • 3 cloves
  • 3 cardamom pods
  • 2 bay leaves
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon garam masala
  • ½ teaspoon red chili powder
  • ½ teaspoon nutmeg
  • 2 big garlic cloves
  • 1- inch piece ginger
  • 6 medium tomatoes pureed or chopped or 400 g canned tomatoes
  • 1 ½ cup stock
  • ½ cup soaked cashews

Instructions

  • Soak the cashews overnight or leave them soaking in hot boiling water for at least 20 minutes.
  • If you are using dried lentils, cook them in boiling salted water for 15-20 minutes. Drain and rinse with cold water the lentils and they will be ready for your dal.
  • Using a pot (preferably a cast-iron pot) add the vegetable oil. When hot, add the onion finely chopped and cook until it starts to soften.
  • Add the spice blend and keep cooking until fragrant (1-2 minutes). Finely chop or crush the garlic and ginger until it turns into a paste. Add into the pot and keep cooking for 2-3 minutes.
  • Add the tomato pure, stir until everything is well mixed, and leave simmering for 20 minutes.
  • Add the stock and the lentils and keep cooking for 15-20 more minutes, until you have a thick and creamy consistency. At this point you can take a bit of the dal and blend it. Transfer back into the pot and mix. This will give your dal a creamier consistency.
  • To make the cashew cream, drain and rinse with cold water the presoaked cashews and transfer into a blender jug. Add water until the cashews are covered and blend until you have a thick but smooth cream.
  • Serve the dal and top with cashew cream. Optionally you can add some freshly chopped cilantro and caramelized onions.