Vegan Daal Makhani with Rice

Ingredients

• 1 cup Whole Black Lentils (Urad Dal)
• 1/4 cup Kidney Beans (Rajma)
• 1 medium Onion
• 2 medium Tomato
• 1 tbsp Ginger-Garlic Paste
• 2 tsp Spices (cumin, coriander, turmeric, garam masala, chili powder)
• 1 can Coconut Cream
• 2 tbsp Oil
• 1 cup Rice
• 1/4 cup Cilantro

Instructions

1. 1In a large bowl, combine the 1 cup of Whole Black Lentils and 1/4 cup of Kidney Beans. Add enough cold water to cover them by at least 2 inches (5 cm) and let them soak at room temperature for at least 8 hours or overnight.
2. 2Drain the soaked lentils and kidney beans, then transfer them to a 6-quart (6-liter) heavy-bottomed pot. Add 6 cups of fresh cold water and bring it to a boil over high heat (around 212°F / 100°C). Reduce the heat to low (around 170-180°F / 77-82°C), cover the pot, and simmer for 60-90 minutes, or until the lentils and beans are very tender and easily mashed with a spoon.
3. 3While the lentils and beans are simmering, heat the 2 tbsp of Oil in a separate 3-quart (3-liter) pot over medium heat (around 325°F / 163°C). Add the 1 medium Onion, finely diced, and sauté for 8-10 minutes, stirring occasionally, until it turns golden brown and softens.
4. 4Stir in the 1 tbsp of Ginger-Garlic Paste and cook for 1 minute until fragrant. Add the 2 medium Tomatoes, finely diced, and the 2 tsp of Spices (cumin, coriander, turmeric, garam masala, chili powder). Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and break down, and the oil begins to separate from the mixture.
5. 5Once the lentils and kidney beans are tender, drain any excess cooking liquid, reserving about 1 cup. Add the cooked 1 cup of Whole Black Lentils and 1/4 cup of Kidney Beans to the pot with the sautéed aromatics. Stir well to combine, adding the reserved cooking liquid if the mixture appears too thick. Bring to a gentle simmer over medium-low heat (around 200°F / 93°C) and cook for 30 minutes, stirring occasionally to prevent sticking, until the flavors meld.
6. 6Stir in the entire 1 can of Coconut Cream. Continue to simmer gently for another 15 minutes over low heat (around 180°F / 82°C), stirring frequently, until the daal thickens slightly and becomes creamy.
7. 7While the daal simmers, combine the 1 cup of Rice and 2 cups of cold water in a 2-quart (2-liter) saucepan with a tight-fitting lid. Bring to a boil over high heat (around 212°F / 100°C). Immediately reduce the heat to the lowest setting, cover tightly, and cook for 18-20 minutes, or until all the water is absorbed. Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.
8. 8Finely chop the 1/4 cup of Cilantro. Ladle the hot Vegan Daal Makhani into serving bowls. Garnish each serving with a sprinkle of the chopped cilantro and serve immediately with the cooked rice on the side.

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