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

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 382kcal

Author Neil

2 tablespoon vegetable oil
2 cloves garlic finely chopped
1.5 teaspoon 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 teaspoon salt
1 small onion finely chopped
1 large ripe tomato finely chopped
½ teaspoon turmeric powder
½ teaspoon cumin powder
2 to 3 tbsp. grated creamed coconut
2 tablespoon 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.