Vegan Dal Makhani

veganricha.com

laura

subheading: For the Lentils:

1 cup whole black gram (Urad Whole) or use black lentils

½ cup kidney beans (Rajma)

3.5 to 4 cups water

1 teaspoon salt or to taste

½ teaspoon red chili powder or cayenne or to taste

subheading: For the Tempering:

2 tsp oil

1 teaspoon cumin seeds

2 to 3 green chilis finely chopped (I use Serrano chili pepper)

1 inch ginger, finely chopped

5 to 6 garlic cloves, finely chopped

1 medium size onion, chopped

⅛ teaspoon asafoetida(hing)

½ teaspoon turmeric powder

2 medium size tomatoes, chopped

1 teaspoon garam masala (regular or punjabi)

1 Tablespoon dried fenugreek leaves(Kasoori methi, or Use a ½ teaspoon fenugreek/methi seeds)-Optional

2 Tablespoons Almond milk

¼ cup Cashew milk (I used So delicious Cashew milk. Or Soak cashews and blend to make milky cashew cream.)

Vegan butter such as Earth Balance as needed

Directions at veganricha.com

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