Ingredients
Scale
1/2 cup beluga lentils
2.5 cups water
1 tbs fenugreek
1 tbs garlic powder
3 cloves garlic minced
2 tbs garam masala
3 tbs vegan butter
3/4 cup coconut milk
1/4 cup tomato paste
15 oz kidney beans drained
salt and pepper to taste
1/2 cup onions chopped
2 chilis or jalapenos chopped
Instructions
- Melt vegan butter in a pot over medium heat.
- Add minced garlic, garlic powder, fenugreek, garam masala, onions, and chilis. Fry for 2 minutes.
- Add beluga lentils and water to the pot.
- Simmer for 15 minutes until lentils are tender.
- Stir in kidney beans, tomato paste, and coconut milk.
- Cook for an additional 5 minutes until thick and creamy.
- Serve hot with rice or flatbread.
Notes
- If the dal is too thick, add a splash of water or more coconut milk.
- Adjust chili count for desired heat level.
- Prep Time: 5 min
- Cook Time: 20 min
- Category: Main Course
- Method: One Pot
- Cuisine: Indian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 336 calories
- Sugar: 2.8 grams sugar
- Sodium: 15.3 milligrams sodium
- Fat: 12.1 grams fat
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43.1 grams carbohydrates
- Fiber: 10.1 grams fiber
- Protein: 16.3 grams protein
- Cholesterol: 0mg