Spicy Vegan Dal Makhani (Beluga or Black Lentils) for the Slow Cooker
Delightful Delicious Delovely
Delightful Delicious Delovely
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Ingredients

  • 3 quarts use
  • 1 lb (2 cups) black beluga lentils, sorted and rinsed
  • 6 cups water – plus more if necessary
  • 2 lbs (4 cups) black beluga lentils, sorted and rinsed
  • 12 cups water – plus more if necessary
  • 26 oz tomato purée/sauce
  • 4 teaspoons salt
  • 1 TBS sweet paprika or chili powder (I used chili powder)
  • 2 TBS ground garam masala
  • 1 TBS ground turmeric
  • 1 tsp (or more, to taste) cayenne pepper or 2 finely chopped green jalapeño pepper (I used BOTH)
  • dash of ground cinnamon
  • 1-4 TBS olive oil, vegetable oil or butter (I used 1 TBS olive oil)
  • 4 teaspoons toasted cumin seeds (toasted in a dry pan for a few minutes until brown & fragrant – and ground up with a mortar & pestle – the grinding part being optional)
  • 2 TBS ginger, peeled and finely chopped
  • 4 garlic cloves, crushed
  • 4-6 green onions, sliced thinly, plus more for garnish
  • 1 (15 oz) can coconut milk for a vegan version (I used lite)
  • 1/2 cup fresh cilantro, chopped (plus more for garnish)

Instructions

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