Lentil and kidney bean dal is a delicious vegan red kidney bean curry. It’s a perfect quick healthy meal to suit anyone looking for a really filling curry.
Folks you can get this delicious lentil and kidney bean dal on the table in just one hour.
You see I’ve saved time as this lentil dal recipe isn’t made with dried kidney beans like the traditional dal makhani.
No, I’ve used canned beans so it’s much quicker to make!
I’ve also substituted the cream which you’ll find in a traditional version of this lentil and kidney bean curry with a few tablespoons of grated coconut cream.
That means this recipe still has that delicious authentic creamy consistency, but not the calories!
So, folks if you’re like me and you love a good curry, not only is this lentil and kidney bean dal just absolutely delicious, but it’s totally packed full of nutrition too!
So where did I get the idea for this curry recipe from?
Well, those of you who follow the blog regularly will know I’m a HUGE curry fan.
Plus, you’ll recall I often talk about where I got the idea for a particular dish from, or who / what inspired me to put it together.
Well in this case this lentil and kidney bean dal was inspired by Rick Stein.
Yes, I’ve always been a huge fan of Rick Stein.
I follow his TV shows like a food stalker.
One of the most recent TV series I recall from Rick, was where he was travelling around India cooking authentic curries.
A particular kidney bean curry he did grabbed my attention and made me think “oh I must have a kidney bean curry on the blog”.
So after a bit of dabbling and experimenting here it is my lentil and kidney bean dal.
Also it just so happens to be vegan and gluten free! 🙂
For This Lentil And Kidney Bean Dal You May Need….
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They’re basically baby chickpeas that have been split and polished. They taste like kernels of sweet corn and are extremely popular as an ingredient in Indian cuisine.
Chana dal is good for the digestive system and can be used not only in this curry recipe but in soups too!
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Other Popular Lentil Curry Recipes You Might Also Like
- Lentil, sweet potato and chickpea curry is a tasty vegan and gluten-free quick healthy meal. A simple blend of spices and healthy ingredients combine to create this amazing dish!
- Vegan green lentil dahl is simply delicious, mouth-watering and perfect as a meat free dinner. Filling and with just the right amount of chilli spice, even meat eaters will find this agreeable too!
- Low fat Indian dahl is one of my favourite curries. Suitable for vegans it’s relatively quick and simple to make. Perfect when you’re in the need of something healthy and filling that’s meat free and really tasty!
Lentil and Kidney Bean Dal Recipe
We like our lentil and kidney bean dal served with my home made naan breads.
I did, however, change the naan bread recipe to keep with our current “vegan January” theme by substituting the yogurt with a vegan version of yogurt and the naans turned out just the same.
So if you’re a dedicated full time vegan you could make those to accompany this too.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Lentil and Kidney Bean Dal
- 2 tbsp vegetable oil
- 2 cloves garlic finely chopped
- 1.5 tsp green chilli paste or 2 green chillies seeds removed and finely chopped
- 1- inch piece fresh ginger finely chopped
- 175 g chana dal rinsed in cold water
- 750 ml water
- 400 g can red kidney beans drained and rinsed
- 1 tsp salt
- 1 small onion finely chopped
- 1 large ripe tomato finely chopped
- ½ tsp turmeric powder
- ½ tsp cumin powder
- 2 to 3 tbsp. grated creamed coconut
- 2 tbsp freshly chopped coriander
- Heat 1 tbsp. of the vegetable oil in a large saucepan, add the garlic, chilli and ginger and cook for 2 minutes until soft.
- Add the chana dal and the water and bring to the boil, then turn down to simmer for 30 minutes.
- Mash the dal a little by pressing it against the side of the saucepan with a wooden spoon. Add the kidney beans and salt, mix thoroughly together and allow to simmer for a further 10 minutes.
- Heat the remaining 1 tbsp. of the vegetable oil in a small saucepan, add the onion and gently fry until softened. Add the tomato, turmeric and cumin powder and cook, stirring until the tomato is softened.
- Stir the onion mixture into the chana dal and then stir in the creamed coconut to a creamy consistency.
- Serve garnished with the coriander.