I grew up eating (Pakistani-Indian) black dahl. It was a staple food for us with almost every meal. Now mind you, I ate a lot of meat and chicken when I was younger too. So once I turned plant based, the dahl stuck with me. I am offering you this incredible version here, that is totally overt fat free.
Pakistani-Indian Black Dahl (Fat Free)
Ingredients:
- 1 cup beluga lentils (dahl)
- 2 medium tomatoes, roughly chopped
- 1 onion, chopped
- 4 cloves garlic, finely chopped
- 1 inch knob ginger, finely chopped
- 1 inch knob of ginger, julienned
- ½ tsp chilli powder
- ½ tsp cayenne
- 1 tsp cumin seed powder
- 1 cup cilantro, chopped
- 1 green chilli, sliced
Directions:
- Firstly, boil the lentils in 2 cups of filtered water until soft, about 15-20 minutes.
- Then, water saute the tomatoes, onions, garlic, ginger and all the spices. Once they are all soft and fragrant (should smell really good), add this mixture to the lentils.
- Lastly, garnish with fresh cilantro, sliced green chillies and julienned ginger.
Do you want to make this recipe a little more decadent? This is a cleaner version of Makhni Dahl that you will find in an Indian restaurant, which is basically dahl cooked with a lot of butter and ghee. Of course, my recipe won’t include those, but will still make it super indulgent.
Here it is…
Ingredients:
- 1 cup beluga lentils (dahl)
- 2 medium tomatoes, roughly chopped
- 1 onion, chopped
- 4 cloves garlic, finely chopped
- 1 inch knob ginger, finely chopped
- 1 inch knob of ginger, julienned
- 4 dried dundicut peppers (optional, they are very hot but really add authenticity to the recipe)
- ½ can of coconut milk
- 4 tbsp Miyoko’s Kitchen Vegan Butter
- ½ tsp chilli powder
- ½ tsp cayenne
- 1 tsp cumin seed powder
- 1 cup cilantro, chopped
- 1 green chilli, sliced
Directions:
- Firstly, boil the lentils in 2 cups of filtered water until soft, about 15-20 minutes.
- Then open the can of coconut milk (use the lite version if you want to go with a lower fat version). Usually in the can, the solids separate from the water.
- Pour out into a mixing bowl and mix the solids and water together to make coconut milk.
- Then saute the tomatoes, onions, garlic, ginger and all the spices in the vegan butter. Once they are all soft and fragrant (should smell really good), add in ½ can of coconut milk.
- Then add this mixture to the boiled dahl.
- Finally, garnish with fresh cilantro, sliced green chillies and julienned ginger.
So which one are you planning to make? Try them both and let me know which one you liked better?
