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Vegan Keema Madras with lentils
5 from 87 votes

Vegan Keema Madras with lentils

Vegan Keema Madras blends tender red lentils and potato cubes in a fragrant blend of spices including cinnamon, fennel seeds, and coriander powder. The dish is cooked down with a tomato and coconut sauce, enriched by crushed walnuts and optional shredded carrot. The slow simmer allows the flavors to marry, creating a hearty texture suitable as a main vegan meal or as a side dish with rice or flatbread.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4
Calories: 222 kcal
Course: Main Course
Cuisine: Indian, Vegan, gluten-free

Ingredients

  • 1/3 cup red lentils (masoor dal)
  • 3/4 cup potato small cubes, cubed
Spices:
  • 1/2 tsp black pepper use 1 tsp for the real deal, pepper corns or freshly ground
  • 1/2 tsp cinnamon or 1 inch cinnamon stick
  • 3/4 - 1 tsp fennel seeds
  • 1 tsp coriander powder
  • 1/2 tsp cumin ground
  • 1/2 tsp poppy seeds
  • 1 tsp rice optional), or use rice flour, raw
  • 1/2 tsp sage
Sauce:
  • 2 tsp neutral cooking oil generic cooking oil
  • 3 cloves garlic finely chopped
  • 1/2 cup onion finely chopped
  • 2 tomato or 11 oz diced, medium
  • 2 tbsp coconut shredded
  • 1/3 cup walnuts coarsely crushed
  • 1/3 cup carrot optional, shredded
  • 3/4 tsp salt
  • cilantro for garnish
  • red pepper flakes
  • lime juice

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Reduce heat to medium-low, cover and cook for 5 to 7 mins. Taste and adjust salt and flavor.
  7. 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.

Notes

  • To make this dish nut-free, omit the walnuts or substitute with seeds if desired.
  • Use cooked brown or green lentils, or lightly mashed chickpeas, instead of red lentils for a texture variation.
  • When using canned tomatoes, consider doubling the spices to balance their stronger, sweeter flavor.
  • Adjust the heat by varying black pepper quantity and red pepper flakes to your preference; adding dried red chilies during spice toasting increases heat.

Nutrition Information

Calories 222kcal (11%) Carbohydrates 24g (8%) Protein 8g (16%) Fat 12g (18%) Saturated Fat 3g (15%) Sodium 510mg (21%) Potassium 587mg (12%) Fiber 9g (36%) Sugar 4g (8%) Vitamin A 2295IU (46%) Vitamin C 16.4mg (18%) Calcium 63mg (6%) Iron 3.3mg (18%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 222

% Daily Value*

Calories 222kcal 11%
Carbohydrates 24g 8%
Protein 8g 16%
Fat 12g 18%
Saturated Fat 3g 15%
Sodium 510mg 21%
Potassium 587mg 12%
Fiber 9g 36%
Sugar 4g 8%
Vitamin A 2295IU 46%
Vitamin C 16.4mg 18%
Calcium 63mg 6%
Iron 3.3mg 18%

* Percent Daily Values are based on a 2,000 calorie diet.