Vegan Daal Makhani

Ingredients

• 1 cup Black lentils (urad dal)
• 1/4 cup Kidney beans (rajma)
• 1 medium Onion, chopped
• 2 medium Tomatoes, diced
• 1 tablespoon Ginger-garlic paste
• 1 teaspoon Green chilies, chopped
• 2 teaspoons Spices (cumin, coriander, turmeric, garam masala, chili powder)
• 1 can Coconut cream
• 2 tablespoons Vegetable oil
• 1/4 cup Cilantro, chopped
• 1 teaspoon Salt

Instructions

1. 1The day before you plan to cook, place the 1 cup of black lentils and the 1/4 cup of kidney beans in a large bowl. Cover them with at least 4 cups of water and let them soak for 8-12 hours, or overnight.
2. 2Drain and rinse the soaked 1 cup of black lentils and 1/4 cup of kidney beans. Place them in a pressure cooker with 4 cups of water. Cook on high pressure for 20 minutes; the lentils and beans are done when they are very soft and easily mashable between your fingers. Carefully release the pressure from the cooker before opening the lid.
3. 3Heat the 2 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the 1 medium onion, chopped into 1/2-inch pieces, and sauté for 8-10 minutes, stirring occasionally, until the onion pieces are soft and golden brown.
4. 4Add the 1 tablespoon of ginger-garlic paste and the 1 teaspoon of green chilies, chopped. Sauté for 1 minute, stirring constantly, until the mixture is fragrant.
5. 5Add the 2 medium tomatoes, diced into 1/2-inch pieces, and the 2 teaspoons of spices (cumin, coriander, turmeric, garam masala, chili powder). Cook for 5-7 minutes, stirring occasionally, until the tomatoes have softened and started to break down into a pulpy sauce.
6. 6Add the cooked 1 cup of black lentils and 1/4 cup of kidney beans, along with their cooking liquid, to the pot. Bring the mixture to a gentle simmer over medium-high heat (350-375°F / 175-190°C), then reduce the heat to low (200-225°F / 95-105°C). Cover the pot and let it simmer gently for 30 minutes, stirring every 5-10 minutes to prevent the lentils from sticking to the bottom of the pot.
7. 7Stir in the 1 can of coconut cream until it is fully combined and the daal is uniformly creamy. Continue to simmer gently, uncovered, for another 10 minutes over low heat (200-225°F / 95-105°C), allowing the daal to thicken slightly to your desired consistency.
8. 8Stir in the 1 teaspoon of salt. Taste the daal and add more salt if desired. Garnish the daal with the 1/4 cup of cilantro, chopped, and serve hot, perhaps with plain steamed rice.

Substitutions

Related Guides