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

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Total time: 45 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Gluten-free, Indian, Vegan

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

Method

  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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.