This vegan version of the popular Indian dish, dal makhani is absolutely mouth watering and delicious. It's a creamy butter sauce curry made with urad dal and kidney beans.
Prep time: Cook time: Inactive time: Total time:
Yield: 6 Servings
Ingredients: 1 cup dry whole urad dal, debris removed and soaked in plenty of water overnight or for at least 6 hours 4 cups water 15 oz can kidney beans (1 1/2 cups), draned and rinsed 3 tbsp coconut oil or vegan butter 1 tsp cumin seed 1 small bay leaf 4-6 cloves garlic, minced 1 tsp minced ginger 1-2 chiles, minced with seeds removed if desired etc
Instructions:
Add the soaked urad dal to a pot along with 4 cups of water. Bring it to a boil, then lower the heat to simmer. Cook covered for 30-40 minutes or until dal is very tender. Turn off heat and strain the lentils, reserving any leftover cooking water.
In a large pot eat the coconut oil or vegan butter over medium. Add the cumin and bay leaf and fry until they crackle and turn a shade darker. Add the garlic, ginger, and chiles and cook about 30 seconds to 1 minute. Add the onion and fry until golden and soft, 4-6 minutes.
Add the tomato puree (watch for splattering), the reserved dal cooking water + fresh water to equal 1 1/2 cups of water, 1 teaspoon of salt, garam masala, coriander, cayenne if using, and turmeric. Crush the kasoori methi between your hands into the pot. Simmer for 3-5 minutes.
