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Ultimate Vegan Dal Makhani

  1. Home
  2. Ultimate Vegan Dal Makhani
  • 30
    min
    Prep Time
  • 45
    min
    Cook Time
  • 75
    min
    Ready in

  • per
    Yield
  • 290
    cal
    Calories
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    Ultimate Vegan Dal Makhani

    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:

    1. Rinse the lentils and kidney beans, then soak them in water for at least 8 hours or overnight.
    2. Drain and transfer the lentils and beans to a pressure cooker, add water, and cook until they are soft.
    3. Heat vegan butter in a pan over medium heat. Add the chopped onions and sauté until golden brown.
    4. Add ginger-garlic paste and sauté for another minute.
    5. Stir in the tomato puree, garam masala, cumin, and turmeric, cooking until the oil starts to separate from the mixture.
    6. Stir in vegan cream and season with salt. Cook for another 5 minutes.
    7. Garnish with fresh cilantro and serve hot.

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    Vegor “The scientist”

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