It all started with the desire to make this at home when the craving hits. I love this in Indian restaurants but I don’t love all the fat it has so of course I had to make my own.
I based my recipe on this one but I made some changes to make it nutritarian and vegan.
Vegan Dal Makhani
250 grams whole urad (whole black lentil)
1 cup cooked rajma (kidney beans)
1 tsp cumin seeds (jeera)
2 green chillies , cut lengthwise
25 mm (1″) piece cinnamon (dalchini)
2 cloves (laung / lavang)
1/2 cup finely chopped onions
1/2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 1/2 cups fresh tomato puree
2 tbsp cashew butter
2 tbsp chopped coriander (dhania)
Clean, wash and soak the whole urad overnight. I was in a hurry so I didn’t soak it and just let it boil/simmer for a while (over an hour) until the lentils were soft.
If you plan ahead then soak it. Drain, add 2 cups of water and pressure cook for 7 whistles or till the dals are overcooked….or boil/simmer until they are soft if you don’t have a pressure cooker.
Allow the steam to escape before opening the lid.
Whisk till the dal is almost mashed. Keep aside.
For the tempering, heat a pan, spray it with non-stick cooking spray and add the cumin seeds.
When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour. Add a little water if required.
Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture firms up a bit
Add the dal and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.
Add the cashew butter and mix well. Simmer for 2 to 3 more minutes.
Serve hot garnished with coriander if you like it.
This can be served over rice but I prefer greens because they’re more nutrient dense!