Vegan Dal Makhani

Ingredients

• 1 cup Whole Black Lentils
• 1/4 cup Kidney Beans
• 1 medium Onion
• 2 tbsp Ginger-Garlic Paste
• 1 cup Tomato Puree
• 1/2 cup Coconut Cream
• 1 tsp Garam Masala
• 1/2 tsp Chili Powder
• 1/4 tsp Turmeric Powder
• 2 tbsp Oil
• 6 cups Water

Instructions

1. 1The night before you plan to cook, combine the 1 cup Whole Black Lentils and 1/4 cup Kidney Beans in a large bowl. Cover with plenty of water and let them soak overnight.
2. 2Drain and rinse the soaked lentils and beans. Place them in a large, heavy-bottomed pot with 6 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 90 to 120 minutes, or until the lentils and beans are very soft. Drain any excess water.
3. 3While the lentils and beans are cooking, heat the 2 tbsp of Oil in a large skillet over medium-high heat (375°F / 190°C). Add the 1 medium Onion, chopped into small pieces, and cook for 8 to 10 minutes, stirring often, until it is golden brown and softened.
4. 4Add the 2 tbsp Ginger-Garlic Paste to the skillet with the onions and cook for 1 minute more, stirring constantly, until fragrant.
5. 5Stir in the 1 cup Tomato Puree, 1 tsp Garam Masala, 1/2 tsp Chili Powder, and 1/4 tsp Turmeric Powder. Cook for 5 minutes, stirring frequently, until the mixture darkens slightly and the raw tomato smell disappears.
6. 6Add the cooked lentils and beans from step 2 to the skillet. Stir everything together to combine. Bring the mixture to a simmer over medium heat (300°F / 150°C), then reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally, until the flavors have melded and the dal has thickened.
7. 7Stir in the 1/2 cup Coconut Cream until fully incorporated. Continue to simmer gently for another 15 minutes, uncovered, allowing the dal to become rich and creamy. Serve hot.

Related Guides