Coconut Cream Dal Makhani

I first tried dal makhani at this Indian restaurant near my school, which they incorrectly spelled as "daal makhni" along with many other words on their menu, but the food was so good it didn't matter. Now that I can't eat there because of #quarantine I had to take matters into my own hands, and I had a hunch my local Indian restaurant didn't use non-dairy cream. I looked up different ways to cook daal makhani and came across @dadaeats recipe, where I learned that one of the key flavors was garam masala (and the proper spelling of this dish). This is my take on the recipe and since most people are stockpiling canned beans or dried beans (I actually used dry lentils here, which was a first for me) I would highly recommend trying this out.

Ingredients​​

  • 1 can of coconut cream

  • 1 can of kidney beans

  • 1 can of lentils

  • 1 tablespoon garam masala

  • 1 tablespoon curry powder

  • 1 tablespoon cumin

  • 1 tablespoon chopped up onion

  • 1 tablespoon chopped up garlic

  • Baby spinach

  • Grape tomatoes

  • Carrots

  • Salt and Pepper

Instructions

  • Rinse out kidney beans and lentils

  • Add beans and coconut cream into a pot and let cook on high heat

  • In a separate pan cook spinach, tomatoes, carrots, or whatever vegetables you have available in water on high heat

  • Mix in spices to beans and cream

  • Mix in onion and garlic with veggies

  • Cook beans until the cream thickens and the top looks almost hard and burnt

  • Either mix in veggies with beans or eat separately as pictured

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©2019 by Victoria Smith

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