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.

Lentil and Kidney Bean Dal

This vegan lentil and kidney bean dal is a really tasty and filling red kidney bean curry.
Course Dinner
Cuisine Indian
Keyword lentil kidney bean curry
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 382kcal
Author Neil


  • 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.


Serve with rice or naan breads.


Calories: 382kcal | Carbohydrates: 49.6g | Protein: 16g | Fat: 14.9g | Saturated Fat: 4.4g | Sodium: 982.2mg | Fiber: 12.1g | Sugar: 8.7g | Vitamin A: 100IU | Vitamin C: 16.5mg | Calcium: 100mg | Iron: 4.3mg