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vegan dal makhani (black lentil dal)


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Prep Time: 20 minutes

Cook Time: 6 hours

Total: 6 hours, 20 minutes


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Step 1

Wash, rinse and soak the urad dal in the soaking water for 2 hours.

Step 2

Place soaked dal along with the soaking water in the bowl of a slow cooker and cook on high for half an hour.

Step 3

Prepare the tempering – heat olive oil in a large shallow frying pan. Sauté onion, ginger, bay leaves and cinnamon on medium for a couple of minutes until onion is caramelised. Add turmeric, coriander, cumin, garam masala and paprika. Sauté for a couple of minutes until spices are toasted and aromatic.

Step 4

Add the tempering to the dal in the slow cooker. Add the tomatoes, coconut milk and salt. Mix well. Cover and slow cook on low for 6 hours. The consistency of the finished dal should be that of a loose porridge. If it is drier than that, add half a cup of water to loosen the dal in the last stages of cooking.

Step 5

To finish the dal – Heat oil in a small frying pan. Sauté the chilli and ginger strips for a minute. Remove from heat and pour over the dal. Garnish with coriander and swirl through the coconut cream. Serve hot with rotis or steamed rice and lemon wedges on the side.

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