Lentil and Kidney Bean Dal

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.

This vegan lentil and kidney bean dal is my version of dal makhani. It’s a really tasty red kidney bean curry. A perfect quick healthy meal to suit anyone who likes a medium hot curry.

This lentil and kidney bean dal isn’t made with dried kidney beans like the traditional dal makhani.

I use canned beans so it’s much quicker to make meaning you can get it on the table in just over an hour!

This vegan lentil and kidney bean dal is my version of dal makhani. It’s a really tasty red kidney bean curry. A perfect quick healthy meal to suit anyone who likes a medium hot curry.

I’ve also substituted the cream in the traditional version with a few tablespoons of grated coconut cream

That means this recipe still has that delicious authentic creamy consistency, but not the calories!

Plus a serving of this lentil and kidney bean dal provides nearly half of your recommended dietary fibre requirement as well as your vitamin B1 requirement too.

This vegan lentil and kidney bean dal is my version of dal makhani. It’s a really tasty red kidney bean curry. A perfect quick healthy meal to suit anyone who likes a medium hot curry.

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!

Rick Stein Inspired This Lentil and Kidney Bean Dal!

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, for this lentil and kidney bean dal It was Rick Stein.

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! 🙂

This vegan lentil and kidney bean dal is my version of dal makhani. It’s a really tasty red kidney bean curry. A perfect quick healthy meal to suit anyone who likes a medium hot curry.

Lady Lynne and I 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.

Vegan January Update

And talking of vegan January, how’s it going so far?

Well, actually it’s going pretty well. What I mean by that is that neither Lady Lynne nor I have felt any real craving for meat.

Fish though, well for me, that’s something that I have missed!

In search of some kind of vegan substitute for fish, Lady Lynne checked up on some menus from recommended vegan restaurants in Glasgow and found that one place in particular called Mono had something called “To-fish ‘n’ chips”

Intrigued, we I went to mono last Saturday night. It was our first visit to a dedicated vegetarian restaurant and it was thoroughly enjoyable. And, said “To-fish ‘n’ chips” was absolutely delicious.

To-fish n chips picture

I have absolutely no idea how they managed to get the tofu to have a fish taste, but wow! I loved it. Looking just like battered fish and chips, if you didn’t know it was tofu, you wouldn’t have known the difference.

Equally enjoyable was Lynne’s vegan garlic mushrooms, capers, spinach and cream cheese pizza.

When we go back to our normal routine at the end of this month, we’ll definitely be adding the other vegan restaurants in Glasgow to our list. It’s not that we’ve avoided these restaurants before, not at all. It’s just that they’re not particularly publicised. I suppose they don’t have to be, being pretty busy and frequented by those who dedicate their lives to being full time vegans.

5 from 1 vote
This vegan lentil and kidney bean dal is my version of dal makhani. It’s a really tasty red kidney bean curry. A perfect quick healthy meal to suit anyone who likes a medium hot curry.
Print
Lentil and Kidney Bean Dal
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hrs 10 mins
 

This vegan lentil and kidney bean dal is a really tasty and filling red kidney bean curry.

Course: Dinner
Cuisine: Indian
Servings: 4
Calories: 382 kcal
Author: neil@neilshealthymeals.com
Ingredients
  • 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
Instructions
  1. Heat 1 tbsp. of the vegetable oil in a large saucepan, add the garlic, chilli and ginger and cook for 2 minutes until soft.
  2. Add the chana dal and the water and bring to the boil, then turn down to simmer for 30 minutes.
  3. 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.
  4. 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.
  5. Stir the onion mixture into the chana dal and then stir in the creamed coconut to a creamy consistency.
  6. Serve garnished with the coriander.
Recipe Notes

Serve with rice or naan breads.

Nutrition Facts
Lentil and Kidney Bean Dal
Amount Per Serving
Calories 382 Calories from Fat 134
% Daily Value*
Total Fat 14.9g 23%
Saturated Fat 4.4g 22%
Sodium 982.2mg 41%
Total Carbohydrates 49.6g 17%
Dietary Fiber 12.1g 48%
Sugars 8.7g
Protein 16g 32%
Vitamin A 2%
Vitamin C 20%
Calcium 10%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Well, that’s it for today. Enjoy the lentil and kidney bean dal and I’ll catch up with you Thursday! 😀

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This vegan lentil and kidney bean dal is a really tasty red kidney bean curry. A perfect quick healthy meal to suit anyone who likes a medium hot curry.

Comments

  1. Ooo I love Dal! And I love that you added some extra hearty kidney beans in there!
    Rebecca @ Strength and Sunshine recently posted…Beetroot RisottoMy Profile

    • neil@neilshealthymeals.com says:

      I could live off Dal forever! It’s one of my most favourite Indian cuisines. I love just how filling and tasty it is!

      Thanks Rebecca. 🙂

  2. This might be just the recipe to introduce my boyfriend to Indian food!
    Becki @ Fighting for Wellness recently posted…Taking Fundraising for a spin.My Profile

    • neil@neilshealthymeals.com says:

      Thanks Becki, I totally agree with you. 🙂

      This Dal has just the right level of spiciness and you can’t go wrong with lentils and kidney beans can you? 😀

  3. Neil, I am so intrigued – even I want to know how that restaurant made their tofu taste like fish??? If I could find something like that here in Atlanta I’d be one happy vegan 🙂
    BTW I love this version of dal makhani! This lentil and kidney bean dal sounds filling and oh so flavorful – though, I do have a question – are you mixing water with grated coconut to get coconut cream? My mom gets “desiccated” frozen coconut and mixes it with water and uses it as needed and I was curious if that’s what you did as you have “2 to 3 tbsp. grated coconut cream” in your ingredient list. Would fresh coconut milk be ok instead? Thanks Neil – lovely recipe!
    Shashi at RunninSrilankan recently posted…Quinoa & Chicken BiryaniMy Profile

    • neil@neilshealthymeals.com says:

      Hi Shashi! I’m so glad for your feedback and question on my recipe regarding the coconut cream, that I’ve changed the recipe from “grated coconut cream” to “grated creamed coconut”, because that’s what I am actually using, “grated creamed coconut”. It’s actually this http://www.ktc-edibles.com/shop.php?sec=prod&prod=90 and I find it much easier and more convenient to use than fresh coconut. I can store it in the fridge for months until I need it.

      But yes, fresh coconut milk would be absolutely fine to give it that creamy taste!

      Thanks again Shashi, always glad to help clarify anything from my recipes. 😀

  4. I am a HUGE carry fan too and we actually had a really good tofu madras last night (the hotter the better I say). I love that you used canned beans in this curry to make it super quick and easy, which is what curry should be I think.
    Dannii @ Hungry Healthy Happy recently posted…Comment on Winter Lentil Salad by DanniiMy Profile

    • neil@neilshealthymeals.com says:

      I’m so glad you’re a HUGE curry fan too Dannii!

      Tofu madras sounds amazing! I’m now on the hunt via our friend google for ideas for recipes for that.

      I think the thing with a lot of curries is that they can take hours to prepare. And, this puts people off making them. I don’t mind spending more time at the weekend cooking an authentic curry from scratch, but when it comes to a week day and I’m away from the house till sometimes 7pm, and we fancy a curry, then I want it on the table in roughly an hour. That’s my goal!

  5. This looks like such a tasty and hearty meatless dish! Adding naan would make this a complete and delicious dinner 🙂
    rachel @ athletic avocado recently posted…Slow Cooker Paleo Banana Bread with a Mocha Swirl + IHerb GiveawayMy Profile

    • neil@neilshealthymeals.com says:

      Thanks Rachel 🙂

      I think having the kidney beans in there instead of meat makes for such a filling delicious healthier substitute!

  6. When you make an awesome curry like this, no wonder you don’t miss the meat! Looks so hearty, filling and delicious!
    Melanie @ Melanie Cooks recently posted…Easy Mexican Chicken Tortilla Soup Crock-Pot 5-Ingredient RecipeMy Profile

    • neil@neilshealthymeals.com says:

      Thanks Melanie, I’ve just taken a batch of this out of the freezer and Lynne and I are having it tonight with rice and spinach. 🙂

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