Dal Makhani (Black Lentil Stew)

Ingredients

• 1 cup Black lentils (whole)
• 0.25 cup Kidney beans (red)
• 1 medium Onion
• 1 tbsp Ginger-garlic paste
• 1 cup Tomato puree
• 2 tbsp Vegetable oil
• 1 tsp Garam masala
• 0.5 tsp Red chili powder
• 1 tbsp Kasuri methi (dried fenugreek leaves)
• 2 tbsp Vegan butter
• 0.5 cup Coconut cream

Instructions

1. 1Soak black lentils and kidney beans overnight.
2. 2Sauté onions until golden brown. Add ginger-garlic paste and sauté for a minute.
3. 3Add tomato puree, garam masala, and red chili powder. Cook for 5 minutes.
4. 4Add soaked lentils and beans. Add 6 cups of water. Pressure cook for 6-8 whistles or slow cook for 4 hours.
5. 5Mash some lentils for a creamier texture.
6. 6Stir in vegan butter and coconut cream. Simmer for 15 minutes.
7. 7Garnish with Kasuri methi and serve hot with rice or naan.

Substitutions

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