Creamy Vegan Dal Makhani
An indulgent vegan version of the classic Indian dish, made even more luxurious with the addition of creamy cashew. Rich, warming and wonderfully aromatic, this dal is perfect for comforting dinners or lazy weekend lunches.
ingredients
- 1 cup urad dal
- 1/4 cup red kidney beans
- 1 thumb-sized piece of ginger, finely chopped
- 4 garlic cloves, finely chopped
- 1 medium onion, finely chopped
- 2 medium tomatoes, puréed
- 1 tbsp tomato paste
- 2 tbsp oil
- 1/4 tsp cumin seeds
- 1/4 tsp coriander seeds
- 1/4 tsp turmeric
- 1/2 tsp garam masala
- 1 tsp salt
- 1/2 cup cashews, soaked overnight and blended into a creamy paste
- 1 cup water
steps
- 1.
Rinse and soak the urad dal and kidney beans together for at least 6 hours or overnight. Drain thoroughly before cooking.
- 2.
In a large pot, heat the oil over medium heat. Add the cumin and coriander seeds and stir for a minute until fragrant.
- 3.
Add the onion, ginger and garlic and sauté until softened and slightly golden.
- 4.
Add the tomato purée and continue cooking for 5-7 minutes, stirring occasionally.
- 5.
Add the drained dal and kidney beans, turmeric, salt, tomato paste and water. Stir gently and bring to a boil.
- 6.
Reduce the heat to low, cover the pot and simmer for 2-3 hours, or until the dal and beans are tender and the sauce has thickened.
- 7.
Stir in the cashew cream and garam masala and simmer for another 10 minutes.
- 8.
Serve hot with steaming basmati rice or freshly made naan bread.
