-
30
minPrep Time -
45
minCook Time -
75
minReady in -
perYield -
290
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:None
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Ultimate Vegan Dal Makhani recipe brings the traditional North Indian delicacy right to your dining table with a vegan twist. Dal Makhani, a beloved dish known for its creamy texture and aromatic spices, has been reimagined here without any dairy products, ensuring a delectable experience for everyone, including those following a vegan lifestyle. By meticulously selecting plant-based ingredients, this recipe retains the original’s essence and rich flavors, made from whole urad dal (black lentils) and kidney beans, simmered in a lusciously thick tomato-based sauce. The addition of authentic spices, along with vegan butter and cream replacements, enhances its aroma and taste, promising a savory, heartwarming meal that pays homage to its roots while embracing modern dietary preferences.
Ingredients
- 1/4 cup red kidney beans
- 3 cups water
- 2 tablespoons vegan butter
- 1 large onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 1 cup tomato puree
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
Steps:
- Rinse the lentils and kidney beans, then soak them in water for at least 8 hours or overnight.
- Drain and transfer the lentils and beans to a pressure cooker, add water, and cook until they are soft.
- Heat vegan butter in a pan over medium heat. Add the chopped onions and sauté until golden brown.
- Add ginger-garlic paste and sauté for another minute.
- Stir in the tomato puree, garam masala, cumin, and turmeric, cooking until the oil starts to separate from the mixture.
- Stir in vegan cream and season with salt. Cook for another 5 minutes.
- Garnish with fresh cilantro and serve hot.
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