Vegan Dal Makhani

🛒 Ingredients

• #Lentils & Beans:
• ¾ cup whole black urad dal (black gram lentils)
• ¼ cup red kidney beans (rajma)
• 4–5 cups water, plus extra for soaking
• #Aromatics & Base:
• 1 large onion, finely chopped
• 1 tbsp ginger‑garlic paste
• 3 medium ripe tomatoes, pureed
• 2 tbsp oil (neutral or coconut oil)
• ¼ cup raw cashews (soaked in warm water 15 mins, blended into smooth paste) OR ½ cup unsweetened coconut cream
• #Whole Spices:
• 1 bay leaf
• 1 tsp cumin seeds
• 1 black cardamom pod
• 1-inch cinnamon stick
• 3–4 cloves
• #Ground Spices & Seasoning:
• 1 tsp red chili powder (adjust to taste)
• 1 tsp coriander powder
• ½ tsp turmeric powder
• ½ tsp garam masala
• ½ tsp kasuri methi (dried fenugreek leaves, crushed)
• Salt to taste
• 1 tsp jaggery or coconut sugar (optional, to balance tomato acidity)
• Fresh coriander leaves, chopped for garnish

👩‍🍳 Instructions

1. 1

   Soak & cook the legumes: Rinse urad dal and kidney beans well, then soak in plenty of water for 8–10 hours or overnight. Drain, add to a pot with 4–5 cups fresh water and a pinch of salt. Boil, then simmer or pressure‑cook until completely soft and the lentils have split open. Mash gently with a spoon for a thicker texture. Set aside.

2. 2

   Make the masala base: Heat oil in a heavy‑bottomed pot. Add bay leaf, cumin, cardamom, cinnamon, and cloves; let sizzle. Add chopped onion and fry until soft and golden brown. Stir in ginger‑garlic paste and cook for 1 minute until fragrant.

3. 3

   Cook the tomato base: Pour in tomato puree, cook on medium heat for 8–10 minutes until the mixture thickens and oil separates at the edges. Add turmeric, red chili, and coriander powder; sauté for 30 seconds.

4. 4

   Combine & simmer: Add the cooked lentils and beans along with their cooking liquid. Stir well, bring to a gentle boil, then lower heat and simmer uncovered for 30–45 minutes — the longer it simmers, deeper the flavor. Add water if too thick.

5. 5

   Add creaminess: Stir in cashew paste or coconut cream, sugar/jaggery (if using), and salt. Simmer for another 10–15 minutes on very low heat, stirring occasionally so it does not stick.

6. 6

   Finish & serve: Turn off heat, sprinkle crushed kasuri methi and garam masala. Garnish generously with fresh coriander. Serve warm with naan, roti, or jeera rice.