Can’t get enough lentils? Try this fantastic Vegan Coconut Lentil Curry with Butternut Squash! This post contains affiliate links. When you purchase through our links, we may earn a commission. Lentils are a go-to dish for when I want a filling and nutritious meal on a budget and we have a number of favourite dal recipes that are enjoyed often. Fortunately lentils can also be fantastically delicious and made into all sorts of memorable recipes. Dal makhani is a great example of Indian cuisine and of lentils taken to the next level. Born in northern India out of Delhi, this black lentil dish is sumptuously creamy with a pleasant hit of spice and smokiness. It’s a dish you are likely to find in an Indian restaurant near you, but easy enough to make at home. This perfect dal makhani recipe takes some time to make but less effort than you think and the result is completely worth it! In India, this recipe will be made in a traditional pressure cooker. But I’ve given This is an affiliate link.Instant Pot instructions as this makes the recipe much quicker and easier.
Black lentils
Black lentils are key to this recipe. Also known as Beluga lentils or urad dal, they are quite small and have a dark colour, hence the name. If you struggle to find them at your normal supermarket, they can usually be sourced from Indian grocery stores or online. The great thing with black lentils is that they tend to hold their shape and texture when cooked. They don’t become a mush like red lentils, which makes them perfect for a recipe like this one. Black lentils are also packed full of nutrients while having a delicate flavour, making them a good choice for all sorts of recipes. Below you you can see the black lentils and red kidney beans raw and soaking in water on the left and cooked on the right. As you can see they look quite different!
Making this recipe
Most of the time making this recipe is waiting for the kidney beans and black dal to soak. There is no way to avoid this step so make sure you plan ahead and aren’t disappointed when it comes time to start! Drain the red kidney beans and lentils and add them to an Instant Pot set to pressure cook at high temperature. When the time is done, let the high pressure release naturally. Then drain the lentils and beans while keeping aside two cups of the liquid. Put a deep frying pan over medium low heat and melt 2 tablespoons of butter or ghee. Then add chopped onion and sauté until they are soft and translucent. Add in the garlic and ginger and give it a half a minute to cook. Then add the passata, crushed tomatoes, paprika, red chilli powder and garam masala powder. Give it a good stir and let it come to a simmer. It’s time to add the cooked lentils and kidney beans with the liquid kept aside from the Instant Pot along with a pinch of salt. Turn down the heat and let it simmer for thirty minutes. Stir once in a while to keep it from burning. Once done, mash up a few of the whole black lentils and beans with a potato masher. This is one of the secrets to the incredible creamy texture! Top the dal makhani with a half cup of double or heavy cream and let it cook for about 5 minutes longer. The texture will be lovely and creamy, with a pleasantly smoky aroma. Delicious!
Serving suggestions
I personally love serving dal makhani as a main dish over basmati rice or coconut rice. Or enjoy with warm Indian bread like naan, tandoori roti or chapati. Garlic naan in particularly good if you can find it! Add a protein if you want, like tandoori chicken, but that’s firmly optional as far as I’m concerned. Dal makhani actually came from a desire to create a variety of dal that would be a perfect accompaniment for butter chicken. Makes sense to me! To really pad out the meal, trying adding your favourite chutney or pickle for a fuller experience. In my house, we are huge chilli lime pickle fans!
Storage and leftovers
If you have any leftovers, store them in the fridge in an airtight container. They can be kept for 3-4 days. I’m betting you will love them the next day as it’ll give more time for the flavours to combine. The curry also freezes well, and can be saved for up to three months. It’s a great way to prepare meals to pull out on busy weeknights. Consider making a double batch to enjoy later. Let it thaw out completely before reheating, and use within 48 hours. Leftovers can be reheated in a saucepan over medium-low or medium heat. Add a splash of water if it seems to thick, or in a microwave.
More lentil recipes
Lentil and Butternut Squash Wellington Truffled Lentil and Kale Risotto Lentil and Bacon Soup Easy Coconut Lentil Curry with Butternut Squash Moong Dal Tadka
