Vegan Dal Makhani

Vegan Dal Makhani

1 cup dry whole urad dal, debris removed and soaked in plenty of water overnight or for at least 6 hours
4 cups water
15 oz can kidney beans (1 1/2 cups), draned and rinsed
3 tbsp coconut oil or vegan butter
1 tsp cumin seed
1 small bay leaf
4-6 cloves garlic, minced
1 tsp minced ginger
1-2 chiles, minced with seeds removed if desired

  • Add the soaked urad dal to a pot along with 4 cups of water. Bring it to a boil, then lower the heat to simmer. Cook covered for 30-40 minutes or until dal is very tender. Turn off heat and strain the lentils, reserving any leftover cooking water.
  • In a large pot eat the coconut oil or vegan butter over medium. Add the cumin and bay leaf and fry until they crackle and turn a shade darker. Add the garlic, ginger, and chiles and cook about 30 seconds to 1 minute. Add the onion and fry until golden and soft, 4-6 minutes.
  • Add the tomato puree (watch for splattering), the reserved dal cooking water + fresh water to equal 1 1/2 cups of water, 1 teaspoon of salt, garam masala, coriander, cayenne if using, and turmeric. Crush the kasoori methi between your hands into the pot. Simmer for 3-5 minutes.

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