Dal Makhani | Vegan & Slimming Friendly
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (4)

Dal Makhani | Vegan & Slimming Friendly

NUTRITION · PER SERVING850M COOK
CAL 14%·PRO 24%
CARBS 43G62% OF CAL
11G FIBER18G OTHER14G TOTAL SUGAR
FAT 7G23% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan version of Dal Makhani made with urad dal and kidney beans in a creamy tomato-spice sauce. Rich and warming despite being lighter than traditional versions.

mainindiancurrybeansgluten freevegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 5
  • olive oil cooking spray (use butter or coconut oil for a richer dal)
  • 200 g (1 cup) whole urad dal, soaked overnight
  • 2 small red onions (, finely diced)
  • 1 green chilli (, deseeded and diced)
  • 1 tsp ginger paste or freshly grated ginger
  • 3 garlic cloves (, minced)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp mild chilli powder
  • 1 tsp ground turmeric
  • 1 tsp Garam Masala
  • 1 tsp salt
  • 2 tsp sugar or sweetener (, optional)
  • 2 bay leaves
  • 2 tbsp tomato paste
  • 1 to mato (, deseeded and finely diced)
  • 950 ml (4 cups) hot vegetable stock (or water, more as needed)
  • 400 g (14oz) tin kidney beans (rinsed, drained and lightly mashed with a fork)
  • 4 tbsp soya cream (coconut or oat cream can also be used)
  • fresh coriander ((cilantro) to garnish)
  • salt and pepper to season
PREP
10M
SODIUM
1366MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.