Never a DAAL MOMENT here with this amazing Black Lentil recipe (Dal Makhani)

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HOW TO MAKE VEGETARIAN / VEGAN DAL (Dhal or Daal) MAKHANI RECIPE

LAY HO THERE! I think one of the most comforting recipes out there. Join me in this episode and learn how to make a deliciously hearty dal makhani recipe today!

Ingredients:
1/2 cup pre-soaked black lentils*
2 pieces garlic
small piece ginger
1 red onion
1 Roma tomato
1 tsp cumin seeds
1/2 tsp turmeric
1 tsp sweet paprika
1 tsp coriander
2 tsp garam masala
1/2 tsp cayenne pepper
generous pinch of salt
3 tbsp tomato paste
1 1/2 cups water
2+2 tbsp coconut cream

Directions:
1. Drain the pre-soaked lentils and set it aside. Grate the garlic and ginger. Finely dice the red onion. Dice the Roma tomato
2. Heat up a sauté pan to medium heat. Add the chili oil followed by the cumin seeds. Fry the seeds for a few seconds, then add in the red onions. Sauté for 3-4min
3. Add the garlic and ginger. Sauté for about 2min. Add the turmeric, sweet paprika, coriander, garam masala, cayenne pepper, and salt. Cook the spices for about 1min
4. Add the tomato paste and cook for about 1min. Add the Roma tomatoes and cook for a couple of minutes
5. Add the black lentils, give the pan a good stir, and cook for about 1min
6. Add the water give the pan a good stir. Turn up the heat and bring to a boil. Give the pan another good stir, then cover and cook on medium low for about 30min
7. Use a fork to mash down some of the lentils. Add 2 tbsp of coconut cream and stir
8. Plate the dal and drizzle over some more coconut cream. Garnish with fresh cilantro and serve with rice or naan

*soak the black lentils overnight with 2-3 cups of water

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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[YEUNGMANCOOKING]

LAY HO LAY HO 👋🏻 I hope you’re keeping well and cooking well. If you’re new to the channel here, welcome! Be sure to check out the Yeung Man Cooking webshop for awesome merch and goods 🍜 link in the description box. Happy cooking 🥳

[patrikviera]

Nice recipe! I do want to point out though that since you didn't add any kidney beans, this dish is more of a Daal Bukhara. Daal Makhani usually has approx. 4 parts black lentils and 1 part red kidney beans (can be altered based on preference, but lentils always more in quantity than the beans). Also, try adding crushed dried fenugreek leaves as a garnish if you can find it. Adds a slight hint of bitterness that goes really well with the velvety texture of the daal.

[gwmcklintock]

Not only do your recipes look delicious, but your channel also calms my high level of daily aggravation down tenfold, and I appreciate that..

[joycebrady]

This looks absolutely amazing! I LOVE that you did an Indian dish on your channel, since that cuisine also lends itself to delicious vegetarian/vegan food with the use of wonderful spices. Thank-you. I'm awaiting 2 of your cookbooks & later plan on the 3rd. You are an inspiration!

[colleenkennealy]

Don't be discouraged about finding black lentils at an Indian grocery. Yeung Man's market didn't have them, but they are quite common in Indian markets. Ask for "Urad Dal" if they don't recognize the term Beluga lentils or black lentils. The price will probably be better there, too. 🙂

[lalamadison]

Yeung Man if I could give you a huge warm hug right now I would. We love lentils so much in our family and your recipe will definitely be added to our arsenal of awesome eats! Also I think you should know that there is never a Daal moment in anyone's kitchen when we follow your lead😄

[Antarctica]

You are such a delight to watch!
Getting closer to following through! Thank you!

[icardeveryone]

Wil, anyone can see how well you maintain your knives - look at it slice through the tomato skin like it's butter! A stunning dish - loving all the layers of spices and the mellowing effect of the coconut cream! Can't wait to try - there might be some black lentils in my future! with a side of naan =]

[deenlkr]

One tip that will elevate the flavours.. I don't see non indians doing this but it's must in Indian households.
Heat the oil don't smoke just heat.. then add the tempering.. first goes mustard.. add one or two and check if they pop immidietly if not then wait the oil to heat up.. then add the mustard.. once popping slows down then goes cumin.. should pop or splutter immidietly. Then add onions or other stuff.. the temperature of oil is very important.
Also the powder spices go in this order
Coriander powder then cumin powder then turmeric lastly chilli powder.. this is because of the roasting time required for each spice is different. Try.. hope it helps.. lovely recipe 👍

[denise]

Wow! I just made this, and I usually think I'm a bad cook. This is a great dish. Thanks so much, Wil! I'm gaining new confidence!

[nowayout]

Wow! I discovered your channel a few days back and I just love your recipes and easy attitude. The best plant-based/vegan recipes ever.

[MJ-tnqp]

I love these black lentil dishes. Very popular in India where it is known as urad daal, usual served in Sikh temples on sundays after the service.

[Messiahandmaster]

Love your channel and your calm energy. Dish looks yummy

[dharmakaurkhalsa]

Not sure where to start my praise...
The dish?
The simplicity of the recipe?
The visuals?
Or the beautiful music? Loved it! (Which piece is it?)
Congrats, as always. And thanks! ❤❤❤

[SekhonSatinder]

Good attempt Mr. Yeung. I appreciate that you put a disclaimer in the beginning that this is not the only way of cooking dal makhani. This scrumptious dish originated in the state of Panjab(India and Pakistan) and is a typical Panjab cuisine which other parts of India try to appropriate. There are few important steps which were missing from you recipe which is that the lentil has to be boiled along with some kidney beans in plain water for at least 2-3 hours, because only after this its creaminess comes out. The “makhani” in dal makhani literally mean butter and one cannot simply substitute butter with coconut cream, coconut cream cannot create the magic of butter. Also using coconut milk is more of a south indian and east asia thing.

[cedarmountain]

I really appreciate the music you use for your videos. It's so relaxing and gentle.

[Shirden]

This looks phenomenal! Thank you for sharing your creations!

[luzmarinacorderomora]

Wao que rico. Ya lo preparo para el almuerzo. Gracias por sus deliciosas recetas. I LOVE your Channel.😋💖

[willshaughnessy]

India..the land of ancient culture, language, and a vegans paradise..
Personally I like the tali from Gujarat as I am ahimsa..
Very nicely done Will ..
Makhani most notably favored in Punjab

[mikigosli]

I saw this and soaked the lentils immediately. I will cook it tomorrow. I love your recipes, Will! ❤ from Germany 😊