At WearActive, Lentils are our favourite legumes and legumes are non negotiable in plant-based nutrition. Could be worse nutritional dependencies! This Dhal Makhani is made with black lentils and kidney beans, a spicy garam masala tomato base and additional vegan butter and plant based cream. Traditionally it's often very heavy in butter and cream, which could be delicious at the moment of tasting, but would leave you feeling very heavy afterwards. So we kept this Dahl version a little lighter. When it comes to garam masala, a typical spice mixture of cinnamon, cloves, bay leaves and cardamom, we prefer taking them in their original shape, as a whole spice compared to the powder. Whole spices can then be dry fried quickly in a pan, ground spices should not be added, as they burn quickly. Once you have dry fried, then you can grind your own garam masala mix.
Grab a naan bread and enjoy! We hope this becomes part of your Indian essential curries when you are entertaining or just cooking for one.
Prep Time 30 minutes
Cook Time 45 minutes
We like to serve it with Naan bread, freshly sliced onion and some fresh corriander.
Please contact us if you enjoyed making this lighter Dahl Makhani recipe and keep checking our blog page for new stories and recipes from Croatia and Austria.