Dal Makhani

Dal Makhani

Tags

Vegan
Indian

Cook

Ingredients

  • 1 cup black lentils
  • ¼ red kidney beans
  • 2 tbsp vegan butter
  • 2 large onions, sliced
  • 2 tbsp minced ginger
  • 2 tbsp minced garlic
  • 1 cup tomato puree
  • 3 Bay leaves
  • 1 tsp salt, or to taste
  • 1 can coconut milk
  • 1 handful chopped coriander
  • 2 tsp turmeric
  • 2 tsp Kashmiri chilli powder
  • 2 tsp cumin
  • 4 tsp ground coriander
  • 2 tsp garam masala
  • 1 tsp ground fenugreek
  • 1 cinnamon stick
  • Naan

Steps

  1. Add lentils and kidney beans to a bowl and rinse thoroughly several times.
  2. Drain the water and add four fresh cups of water. Soak overnight.
  3. Drain the water and add another four cups, boil lentils and beans until tender, roughly an hour.
  4. Brown the onions in the butter in a large pot on low heat. Stir occasionally to avoid burning.
  5. Add the minced garlic and ginger and soften.
  6. Add turmeric, chilli powder, cumin, coriander, garam masala, cinnamon and fenugreek. Toast until fragrant.
  7. Stir in the tomato purée and cook until most of the liquid evaporates. Stir occasionally to prevent burning.
  8. Add kidney beans and lentils along with the cooking liquid to the pot. Add the bay leaves.
  9. Cover the pot and let it simmer for 20 minutes.
  10. Stir in most of the coconut milk and simmer for 10 more minutes.
  11. Garnish with with a dollop of coconut cream and fresh coriander leaves before serving.