Vegan dal makhani with brown lentils (Vegan masoor dal makhani)

by Priyanka on August 29, 2013

One of the most viewed post on my blog is the slow cooker dal makhani, I love it. Its light and does not require a lot of hands on cooking. Traditionally dal makhani uses black lentils that are called udad dal in India and they have to be pre soaked for atleast four hours prior to going in the slow cooker. One afternoon, I read a recipe for dal makhani and started craving it big time but since the black lentils were not soaked or cooked, I decided to use brown lentils since they are easy to cook and do not require presoaking. I used the exact same method as in slow cooker dal makhani but just swapped out the udad dal for brown lentils. I started this in the slow cooker at about 2 pm and the dal was cooked by 4:30ish and after adding all the other fixings, we had dinner on the table at 6:30. The brown lentils cook in 3 hours on high (3.5 hours tops) .

I also veganized this recipe which actually made it as good as the original one.

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Ingredients:

  • 1 cup dry brown lentils- washed and checked for stones
  • 1/2 tsp turmeric powder
  • 1/2 tsp paprika
  • 1 tsp garam masala
  • 1 cup coconut milk
  • 2 tbsp vegan butter (earth balance)
  • 2 garlic minced
  • 1″ ginger minced
  • 1 tbsp brown sugar/ agave
  • 1/4 cup cilantro chopped
  • 3 cups of water/ veggie stock

Directions:

  1. Check the lentils for any stone and wash.
  2. Put them in the slow cooker with 3 cups of water and let them cook on high for 3 hours or low for 5-6 hours.
  3. Once they are nice and mushy, add the tomato puree, cilantro, spices, ginger and garlic.
  4.  Next add 1 tbsp of brown sugar and adjust seasoning.
  5. Next add about 3/4 cup of coconut milk. You may have to use your own judgement here because the amount of coconut milk you will add here will primarily depend on how dried out the lentils were when they were cooked.
  6. Garnish with some more cilantro and drizzle of coconut milk. Serve with some lemon wedges,some tartness will bring out all the warmth and sweetness from the dal.

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Check the lentils for any stone and wash.

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Put them in the slow cooker with 3 cups of water and let them cook on high for 3 hours or low for 5-6 hours.

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Once they are nice and mushy, you can go ahead and add the rest of the ingredients.

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Add the tomato puree, cilantro, spices, ginger and garlic.

IMG_1257  At this point, I also added 1 tbsp of honey.

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Next add about 3/4 cup of coconut milk. You may have to use your own judgement here because the amount of coconut milk you will add here will primarily depend on how dried out the lentils were when they were cooked.

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Garnish with some more cilantro and drizzle of coconut milk. Serve with some lemon wedges,some tartness will bring out all the warmth and sweetness from the dal.

{ 7 comments… read them below or add one }

shefalivelingkar September 4, 2013 at 3:06 am

Love that you have a vegan version. I am allergic to milk products and this is how I am going to try it next time :) Thanks for sharing!

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Rashmi October 9, 2013 at 5:51 pm

Shouldn’t it be slow cooked again when you add all the ingredients in it?

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Priyanka October 17, 2013 at 9:27 pm

Hi Rashmi! You just have to let everything cook for about 30 minutes or so on high so everything comes together.

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Reisha October 21, 2013 at 10:56 am

Hi – how much tomato paste did you use please?

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Priyanka December 3, 2013 at 12:01 am

Hello Reisha! Sorry for the late reply, I have used 1/2 cup of tomato puree in this recipe. If you are using tomato paste, I would say no more that 3 tbsp.

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Susan Sparkes October 23, 2013 at 8:36 am

I have the other one (with the urad dal) going in my slow cooker at the moment, and it smells absolutely delicious, and there is 6 hours to go yet! I will try this version as well

Reply

Amber April 11, 2014 at 11:01 pm

Thanks for the recipe. I’ve always wanted to make this but I never have the right lentils. I always have brown lentils though. This was easy and good! I’m eating it with a tortilla instead of a roti :-). I added some chopped onion, cayenne pepper, ground coriander, and a bay life.

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