Punjabi Dal Makhani - Vegan


Vegetarian, Vegan, Gluten-free, Dairy-free

Meal Type
Dinner
Author
Udita - Food.com
Serves
6
Preparation Time
8 hours
Cooking Time
20 minutes

Ingredients

SOAKING OVERNIGHT

  • 3/4 cup Urad Dal (Blue or Black lentils)
  • 1/2 cup Red Split Lentils
  • 1/4 cup Raw Red Kidney/ Black Turtle Beans

OIL SEASONING

  • 3 Tbsp Rice Bran Oil
  • 3-4 Fresh Curry leaves
  • 1-2 split green diablo chilies

PUREE

  • 8 Garlic Cloves
  • 2 inches Gingerroot
  • 1 Medium Onion
  • 1 x 400g can Diced Tomatoes, in juice
  • 1/2 cup Cashew Cream

MORTAR & PESTLE

  • 1 Tbsp Coriander Seeds
  • 2 tsp Mustard Seeds, Brown

SPICES

  • 2 tsp Cumin Seeds
  • 1 tsp Garam Masala
  • 1/2 tsp Red Chili Powder
  • a pinch of salt
  • a pinch of dried fenugreek leaves

OPTIONAL

  • Vegan Butter/ Rice Bran Oil to drizzle
  • Fresh Coriander to garnish

Instructions

  1. Soak all legumes and pulses overnight in 4 cups of water, at least 8 hours (soak in the cooking pot to save washing up)
  2. Chop vegetables and puree, garlic, onions and half the ginger together.
  3. Once soaked, add salt, chili powder and half the remaining ginger cut into thin shards. Cook on a medium heat until all the dal is cooked and soft.
  4. In a mortar and pestle, crush coriander seeds, mustard seeds and half the cumin seeds, set aside.
  5. In a small saucepan, heat oil and add curry leaves and remaining cumin seeds.
  6. When the cumin seeds crackle add the garlic, onion, ginger puree and fry until golden brown.
  7. Add the diced tomatoes and contents of the mortar, stir to incorporate and add to the Dal pot.
  8. Use a wooden spoon to mash some of the beans and lentils to help thicken the Dal, simmer for 15 minutes stirring constantly.
  9. Reduce the heat to medium-low and add the chili and garam masala powders, stir.
  10. Taste test, add extra ground cumin or garam masala if required. Thin with water or thicken with extra red lentils.
  11. Chop fresh coriander, add the finely diced stems and the fenugreek leaves to the Dal and stir in the cashew cream.
  12. Garnish with remaining coriander leaves and a drizzle of rice bran oil or a spoonful of vegan butter.

Notes

Serve with fresh boiled Basmati Rice, and or some Vegan Naan.

If you have less time, but really want to make this recipe; use 1/2 cup canned kidney beans instead or skip them all together.

The lentils require so little time to cook I usually add some just before the end to thicken due to impatience and simple greed.

If you have some time, soak lentils in boiling water for 30 minutes before cooking, this allows you to mash them for a creamier, thicker texture later and the pulses tend to break apart in the heat.