Vegan Dal Makhani (Black Lentil Curry)

Ingredients

• 1 cup Urad Dal
• 1/4 cup Kidney Beans
• 1 large Onion
• 4 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Tomato Paste
• 2 teaspoons Garam Masala
• 1/2 teaspoon Turmeric Powder
• 1/4 teaspoon Chili Powder
• 1/2 cup Cashew Cream
• 2 tablespoons Coconut Oil
• 2 tablespoons Cilantro

Instructions

1. 1The night before, place the 1 cup of Urad Dal and the 1/4 cup of Kidney Beans in a bowl and cover them with plenty of water. Let them soak overnight. The next day, drain and rinse the soaked dal and beans thoroughly.
2. 2In a pressure cooker, combine the drained urad dal and kidney beans with 4 cups of water. Secure the lid and cook under pressure for 20 minutes. Once the time is up, let the pressure release naturally before opening the cooker.
3. 3While the dal and beans are cooking, prepare your aromatics. Finely chop the 1 large Onion. Mince the 4 cloves of Garlic and grate the 1 tablespoon of Ginger.
4. 4Heat the 2 tablespoons of Coconut Oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the chopped onion and cook, stirring occasionally, until it is soft and golden brown, about 8-10 minutes.
5. 5Add the minced garlic and grated ginger to the pot. Cook for 1 minute more, stirring constantly, until they are fragrant. Be careful not to burn them.
6. 6Stir in the 2 tablespoons of Tomato Paste, 2 teaspoons of Garam Masala, 1/2 teaspoon of Turmeric Powder, and 1/4 teaspoon of Chili Powder. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
7. 7Add the cooked urad dal and kidney beans from the pressure cooker to the pot with the spices. Stir everything together. Cover the pot and let it simmer gently over low heat for 30 minutes, stirring occasionally to prevent sticking. The curry should thicken slightly.
8. 8Pour in the 1/2 cup of Cashew Cream and stir it into the dal. Continue to simmer, uncovered, for another 10 minutes, stirring occasionally, until the curry is rich and creamy. Taste and adjust seasoning if needed, though no extra salt or spices are listed.
9. 9Serve the Vegan Dal Makhani hot. Garnish with the 2 tablespoons of fresh Cilantro. This dish is traditionally served with rice or naan bread.

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