Vegan Keema Madras with lentils

5 from 29 votes

Vegan Keema Madras with lentils

Vegan Keema Madras with lentils. Keema is usually a minced meat dish made with combination of spices to add a complex flavor. This Vegan Keema uses red lentils. Serve this with flatbread, rice or with dosa and appam. Vegan Gluten-free Soy-free Recipe Nut-free Option

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Gluten-free, Indian, Vegan

Keyword: keema madras, madras kheema, vegann keema

Servings:

Author: Vegan Richa

Ingredients

1/3 cup red lentils (masoor dal)
3/4 cup cubed potatoes , small cubes

Spices:

1/2 tsp pepper corns or freshly ground , use 1 tsp for the real deal
1/2 tsp cinnamon or 1 inch cinnamon stick
3/4 - 1 tsp fennel seeds
1 tsp coriander powder
1/2 tsp ground cumin
1/2 tsp poppy seeds
1 tsp raw rice (optional), or use rice flour
1/2 tsp sage

Sauce:

2 tsp oil
3 cloves of garlic , finely chopped
1/2 cup finely chopped onion
2 medium tomatoes , or 11 oz diced
2 tbsp shredded coconut
1/3 cup coarsely crushed walnuts
1/3 cup shredded carrots ,optional
3/4 tsp salt
Cilantro, pepper flakes, lime juice for garnish

US Customary - Metric

Instructions

Lentils + Potatoes: Add red lentils, potatoes, and 2 cups water in a saucepan. Cook uncovered over medium heat until potatoes are tender. 13-14 mins. Add in a good pinch of salt mid way. Do not drain.
Spices: Grind the the spices in a grinder or blender. Heat oil in a skillet over medium heat. Add the spices and toast for 2-3 mins. If the pan is heating too quickly, roast at medium-low heat.
Add garlic and cook for a few seconds. (You can also add 6 curry leaves at this point if you have some). Add onion and good pinch of salt and cook until translucent, stirring occasionally. Meanwhile, blend the tomatoes with coconut and a few tbsp of water until smooth.
Add the blended tomato coconut mixture and cook over medium until it thickens and oil starts to leave the mixture. 5 to 7 mins. Add the carrots and walnuts and cook for 2 mins.
Add the cooked lentils and potatoes with the cooking water(it should be about a half cup or so liquid after evaporation during cooking in step 1). Add salt and mix well to combine the spiced mixture and lentils.
Reduce heat to medium-low, cover and cook for 5 to 7 mins. Taste and adjust salt and flavor.
Add a dash of lime juice, generous pepper flakes or cayenne, and cilantro and serve with rice, flatbread or dosas. Or add to wraps, tacos.
Store: Refrigerate for upto 3 days.

Video

Notes

Nut-free: Omit the walnuts.

Variation:

Use 1 cup of cooked lentils(brown or green), Or use 1.25 cups of cooked chickpeas, lightly mashed to make a coarse texture instead of red lentils.

Add other veggies instead of potatoes such as zucchini, fennel or celery.

Canned tomatoes: Traditional Indian recipes usually use fresh tomatoes and are written for fresh tomatoes. Canned tomatoes have a stronger and sweeter flavor profile and usually overshadow some spices. Double the spices for canned.

Heat: The heat in this dish comes mainly from black pepper and the garnish. To adjust, reduce the black pepper to preference and omit garnish.

For additional heat, add 2-3 dried red chilies with the ground spices.

Nutrition is for 1 serve, does not include flatbread or rice.

Nutrition