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. 1The night before you plan to cook, place the 1 cup black lentils and 0.25 cup kidney beans in a large bowl. Cover them with plenty of water (at least 3 inches above the beans and lentils) and let them soak overnight.
2. 2Drain and rinse the soaked lentils and beans. Place them in a large, heavy-bottomed pot. Add 6 cups of water.
3. 3Bring the water to a boil over high heat, then reduce the heat to low. Cover the pot and simmer gently for 2 to 3 hours, or until the lentils and beans are very tender. Stir occasionally to prevent sticking.
4. 4While the lentils and beans are simmering, finely chop the 1 medium onion. Heat the 2 tbsp vegetable oil in a separate large skillet over medium heat (350°F / 175°C). Add the chopped onion and cook, stirring often, for 10-15 minutes, or until it is soft and golden brown.
5. 5Add the 1 tbsp ginger-garlic paste to the skillet with the onions. Cook, stirring constantly, for 1 minute until fragrant. Stir in the 1 cup tomato puree, 0.5 tsp red chili powder, and 1 tsp garam masala. Cook for 5 minutes, stirring frequently, until the mixture has thickened slightly.
6. 6Add the cooked onion and tomato mixture to the pot with the lentils and beans. Stir well to combine. Using the back of a spoon or a potato masher, gently mash some of the lentils and beans against the side of the pot to create a creamier texture. Continue to simmer, uncovered, for another 30 minutes, stirring occasionally, until the stew has thickened to your desired consistency.
7. 7Stir in the 2 tbsp vegan butter and 0.5 cup coconut cream until fully incorporated. Simmer for a final 15 minutes, stirring occasionally, allowing the flavors to meld and the stew to become rich and creamy. Rub the 1 tbsp Kasuri methi between your palms to release its aroma, then stir it into the dal. Serve hot.

Substitutions

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