Creamy Vegan Dal Makhani Stew
Ingredients
- 1 cup dry whole urad dal
- 4 cups water
- 15 oz can kidney beans
- 3 tbsp coconut oil or vegan butter
- 1 tsp cumin seed
- 1 small bay leaf
- 4-6 cloves garlic
- 1 tsp ginger
- 1-2 chiles
- 1 small onion
- 1 cup tomato puree
- 1 1/2 cups water
- 1-1 1/2 tsp salt
- 1/2 tsp garam masala
- 1/2 tsp ground coriander
- 1/2 tsp cayenne
- 1/4 tsp turmeric
- 1 tbsp kasoori methi
- 1/4-1/3 cup coconut cream or plant based milk
To serve
- Minced cilantro
- Basmati rice
Preparation
Add the soaked urad dal to a pot along with 4 cups of water, bring it to a boil, then lower the heat to simmer and cook covered for 30-40 minutes or until dal is very tender, turn off heat and strain the lentils, reserving any leftover cooking water.
In a large pot heat the coconut oil or vegan butter over medium, add the cumin and bay leaf and fry until they crackle and turn a shade darker, add the garlic, ginger, and chiles and cook for about 30 seconds to 1 minute, add the onion and fry until golden and soft for 4-6 minutes.
Add the tomato puree, the reserved dal cooking water plus fresh water to equal 1 1/2 cups, 1 teaspoon of salt, garam masala, coriander, cayenne if using, and turmeric, crush the kasoori methi between your hands into the pot and simmer for 3-5 minutes.
Add the urad dal and the kidney beans, cover and simmer over low heat for 30 minutes, stirring occasionally to prevent sticking and burning on the bottom of the pan, taste and adjust salt if desired.
Stir in the coconut cream and simmer for 5 minutes.
Garnish the finished dish with a swirl of coconut milk and minced cilantro and serve with basmati rice.
