Vegan Dal Makhni
Serving- 8
INGREDIENTS
Whole black gram lentil - 200 grams
Kidney beans - 50 grams
Water - 500 milliliters
Salt - 1/2 teaspoon
Water - 1 litres
Tomato - 250 grams
Green chili - 1 tablespoon
Coconut oil - 2 tablespoons
Cumin - 1/2 teaspoon
Bay leaf - 1
Cinnamon stick - 1
Ginger - 1 tablespoon
Garlic - 1 tablespoon
Onion - 130 grams
Salt - 1 teaspoon
Turmeric - 1/4 teaspoon
Paprika - 1 teaspoon
Dry fenugreek leaves - 1 teaspoon
Cayenne pepper - 1/4 teaspoon
Warm water - 200 milliliters
Almond butter - 20 grams
Coconut milk - 50 milliliters
Garam masala - 1 teaspoon
Coriander - 1 tablespoon
Coriander - for garnishing
PREPARATION
- In a mixing bowl, add 200 grams whole black gram lentil, 50 grams kidney beans and 500 milliliters water.
- Soak for 6 - 7 hours.
- In a pressure cooker, add the mixture, 1/2 teaspoon salt, 1 litre water and mix well.
- Cover it with lid and pressure cook for 6 - 7 whistles.
- Remove the lid and keep aside.
- In a small mixing bowl, add 250 grams tomato and 1 tablespoon green chili.
- Transfer it in a blender and blend it well. Keep aside.
- Heat 2 tablespoons coconut oil in a wok, add 1/2 teaspoon cumin,1 bay leaf, 1 cinnamon stick and stir well.
- Now, add 1 tablespoon ginger, 1 tablespoon garlic and stir again.
- Then, add 130 grams onions and mix well.
- Cook until the onions turned golden brown in colour.
- Now, add 1 teaspoon salt, 1/4 teaspoon turmeric, 1 teaspoon paprika, 1 teaspoon dry fenugreek leaves, 1/4 teaspoon cayenne pepper and mix it well.
- Add blended tomato puree in it and mix again.
- Now, add boiled lentil mixture, 200 millilitres warm water and mix well.
- Cover it with the lid and cook for 20-25 minutes.
- Remove the lid, stir and add 20 grams almond butter. Mix well.
- Now, add 50 milliliters coconut milk and mix again.
- Add 1 teaspoon garam masala, 1 tablespoon coriander. Mix well.
- Add the vegan daal makhani in a serving dish.
- Garnish it with coriander.
- Serve hot with rice.