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
Servings: 4
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
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
Calories: 222kcal | Carbohydrates: 24g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Sodium: 510mg | Potassium: 587mg | Fiber: 9g | Sugar: 4g | Vitamin A: 2295IU | Vitamin C: 16.4mg | Calcium: 63mg | Iron: 3.3mg