Simple, practical, and full of everyday flavour, Vegan Keema Madras with lentils is a non-vegetarian Gluten-free, Indian, Vegan main course made with red lentils, cubed potatoes, and pepper corns or freshly ground in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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.