Indian Dal Makhani Meal Prep
A rich, slow-simmered dal makhani made with black lentils and kidney beans in a creamy coconut-tomato sauce — deeply nourishing for pregnancy.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 6 days. Freeze individual portions for up to 3 months. Dal improves in flavor when stored overnight.
- Batching: Black lentils are exceptionally high in iron and folate — two key nutrients during pregnancy.
- Reheat: Microwave for 2–3 minutes, stirring halfway. Stovetop: reheat over medium-low heat for 5–7 minutes, adding water as needed since dal thickens as it cools.
EXECUTION STEPS
THE MACRO PREP
Ensure lentils and kidney beans have been soaked for at least 8 hours or overnight. Drain and rinse.
HIGH HEAT SEAR
Add soaked lentils, kidney beans, crushed tomatoes, water, onion, garlic, ginger, and all spices to a slow cooker.
VEGGIE STEAM-SAUTÉ
Add coconut oil and stir everything together well.
HIGH HEAT SEAR
Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours. The dal should be creamy and the beans completely tender.
STEP 5
In the last 30 minutes, stir in coconut milk and let it simmer uncovered to thicken.
STEP 6
Use the back of a spoon to mash some of the lentils against the side for a creamier consistency.
STEP 7
Season with salt and let cool before portioning.
PRIMARY CATEGORY
EXPLORE MORE Slow Cooker ProteinFULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 1 cup dried black lentils (urad dal), soaked overnight and drained
- ½ cup dried kidney beans (rajma), soaked overnight and drained
- 1 can (14 oz) crushed tomatoes
- 1 can (13.5 oz) light coconut milk
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons coconut oil
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ½ teaspoon coriander
- ½ teaspoon chili powder
- 3 cups water
- Salt to taste