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Ingredients
  • 1 cup dried whole black lentils (urad dal)
  • ½ cup dried kidney beans
  • 3 tablespoons vegan butter
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon whole cumin seeds
  • 1 cup canned tomato puree
  • 1 cup water, plus more as needed
  • 1 ½ teaspoons garam masala
  • Pinch cayenne pepper, or to taste
  • 1 teaspoon organic granulated sugar
  • ¼ cup coconut cream, plus more for serving
  • 1 teaspoon salt, or to taste
  • Chopped fresh cilantro, for serving
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