Healthy Vegan Dhal Makhan

 

Healthy Vegan Dhal Makhani

 

By Namit Kathoria

 

Preparation time: 20 min

Soaking time: 9 hrs or overnight

Cooking time: 40-45 min

Ingredients:

2 medium tomatoes chopped

1 large/2 medium red onions chopped

2 tablespoons olive oil

4 garlic cloves grated

1-2 green chillies chopped (optional)

½-inch ginger grated

¼- ½ inch fresh turmeric root grated or ¼ teaspoon turmeric powder

1 ½ teaspoons garam masala

1 teaspoon coriander powder

1 teaspoon cumin seeds

1 teaspoon cumin powder

1 teaspoon mustard seeds (optional)

¼ teaspoon Cayenne pepper/chilli powder (ootional)

1 large jar (500-600g) passata

2 tablespoons nutritional yeast

1 teaspoon brown rice miso paste

1 cup dried black lentils (left to soak overnight)

3 cups vegetable stock

1-2 tablespoons lemon juice

4 tablespoons Greek style soya yoghurt whisked

 

Garnish with:

1 handful chopped fresh coriander

Lemon wedges

1 tablespoon Greek style soya yoghurt whisked (we whisk it to make it a bit more creamy)

 

 

Preparation:

1.      Heat up the oil, put in one of the pieces of the onion, when it starts to sizzle put in the rest of the onion and the chopped tomatoes. Sauté on a medium to high heat for around 5 minutes until everything starts to soften.

2.      Add in the garlic, the ginger, the turmeric, the cumin, the mustard seeds and the chilli. Cook for about 30 seconds more, constantly stirring with a spatula so that nothing burns or sticks to the bottom of the pan. Then add in the garam masala, the Cayenne pepper/chilli powder, the cumin powder, the coriander. Cook for another 30 seconds to a minute, again constantly stirring.

3.      Add in the lentils (after rinsing and draining them), the vegetable stock, the jar of passata, the miso and then stir through really well.

4.      Cook for about 45 minutes to an hour on a low to medium heat until the lentils have softened. Add in the nutritional yeast and the lemon juice and mix well. Taste to see if more of the spices, miso or nutritional yeast need adding.

5.      Mix through with the whisked up soya yoghurt.

6.      Garnish with a little bit more of the soya yoghurt and add on the lemon wedges and the coriander.

 

Where does your protein come from?

Lentils are a brilliant source of protein.

 

To get more inspiration for healthy plant-based recipes please see our new nutrition and recipe book “Life” which is due to come out in 2022.