Easy Daal Makhni

Name: Easy Daal Makhni
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 people
Ingredients: - 400 g brown lentils; - 200 g red kidney beans; - 1 tablespoon ghee; - 1 tablespoon grated ginger; - 3 garlic cloves, minced; - 2 handfuls of baby spinach; - 6 small tomatoes , blended into a purée; - 1/2 teaspoon salt; - 4 tablespoons coconut plant-based yogurt; - 1 teaspoon mild paprika; - 1 teaspoon garam masala; - Basmati rice

Difficulty: Easy

Preparation time10 minutes

Cooking time30 minutes

Daal Makhni is a comforting Indian dish, perfect for bringing the whole family together around a delicious meal. With its creamy texture and fragrant spices, it appeals to both lovers of Indian cuisine and children discovering these flavors for the first time. Easy to prepare, it simmers slowly to reveal its full depth of flavor. Served with basmati rice or quinoa, it’s the perfect recipe for a cozy, tasty, and quick dinner.

See the recipe

Ingredients

400 g brown lentils
200 g red kidney beans
1 tablespoon ghee
1 tablespoon grated ginger
3 garlic cloves, minced
2 handfuls of baby spinach
6 small tomatoes (~500 g), blended into a purée
1/2 teaspoon salt (adjust to taste)
4 tablespoons coconut plant-based yogurt
1 teaspoon mild paprika
1 teaspoon garam masala
Basmati rice

Recipe

Heat the ghee in a pan.
Add the minced garlic and grated ginger, and sauté for 1–2 minutes until fragrant.
Blend the tomatoes into a purée using a blender.
Pour the tomato purée into the pan and let it simmer for 10–15 minutes, until the sauce thickens and the oil starts to separate.
Add the cooked and drained lentils and kidney beans to the tomato sauce.
Stir well, then add the salt, spinach, and garam masala.
Let it simmer on low heat for 10 minutes, stirring occasionally. Add a bit of water if needed to reach a creamy consistency.
For a creamy finish, top with coconut yogurt. Serve hot with quinoa or basmati rice for a complete meal.