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VEGAN DAL MAKHANI
Ingredients
- 1 cup black lentils also known as urad dal
- 1/4 cup red kidney beans
- 1 onion finely chopped
- 3 garlic cloves minced
- 1 tsp grated ginger
- 2 tomatoes chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1 tbsp olive oil
- 2 tbsp vegan butter or margarine
- 1/4 cup soy cream or coconut cream
- Fresh coriander leaves chopped (optional)
Instructions
- Rinse the lentils and kidney beans in a fine-mesh strainer and soak them in water for at least 4 hours or overnight. Drain the water and rinse the lentils and beans again.
- In a large pot, bring 4 cups of water to a boil. Add the lentils and kidney beans and reduce the heat to low. Cover the pot and simmer for 40-50 minutes until the lentils and beans are soft and tender.
- In a separate skillet or frying pan, heat the olive oil over medium heat. Add the onion, garlic, and ginger and cook for 3-4 minutes until the onion is translucent.
- Add the ground cumin, ground coriander, turmeric powder, cayenne pepper, and salt. Stir well and cook for 1-2 minutes until fragrant.
- Add the chopped tomatoes and cook for 5-6 minutes until they have softened and released their juices.
- Add the tomato mixture to the pot with the lentils and beans. Stir well to combine.
- Add the vegan butter or margarine and soy cream or coconut cream to the pot. Stir well to combine.
- Cover the pot and simmer for an additional 30-40 minutes until the flavors have melded together and the dal has thickened.
- Serve the Dal Makhani hot with rice or naan bread. Garnish with fresh coriander leaves, if desired.
Notes
NUTRITIONAL FACTS:
Calories: 210 | Total Fat: 8g | Total Carbohydrates: 28g | Dietary Fiber: 9g | Protein: 9g
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