At WearActive, Lentils are our favourite legumes and legumes are non negotiable in plant-based nutrition. There 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 dairy, which could be delicious at the moment of tasting, but would leave you feeling very heavy afterwards. So we kept this vegan 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 to a hot pan, as they burn quickly. Once you have dry fried, then you can grind your own garam masala mix.
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. If you love Indian recipes, maybe you should also try our Coconut Turmeric Dhal or our Baked Gobi Manchurian