Dal Makhani with a Vegan twist

Creamy and rich Dal Makhani is a dish no one can resist. Keeping in mind, all the health-conscious people here is a recipe of yummy Dal Makhani with a Vegan twist. Prepare it during weekends or any festive occasions.

Ingredients:
  • 3/4 cup black gram (urad dal )
  • 1/4 cup red kidney beans (rajma)
  • 1 cinnamon stick (dalchini)
  • 1/2 teaspoon turmeric (haldi)
  • 3 3/4 cups water
  • 3 medium chopped tomatoes
  • 1-inch piece ginger, grated
  • 2 crushed garlic cloves 
  • 2 red or green chilies, seeded and finely chopped
  • 1/2-1 teaspoon paprika
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon liquid smoke (optional)
  • 1 teaspoon garam masala powder
  • 2 tablespoons coconut oil
  • 1 teaspoon cumin seeds (jeera)
  • 3 cloves (lavang)
  • 3 green cardamom pods (green elaichi seeds)
  • 2 black cardamom pods (black elaichi seeds)
  • A small handful of dried curry leaves
  • 1/2 teaspoon Kashmiri chili powder
  • 1/4 teaspoon nutmeg powder (jaiphal)
  • 1/2 teaspoon asafoetida(hing)
  • 3/4 cup coconut milk
  • A small handful of dried fenugreek leaves (methi), crushed
  • Salt as required
Dal Makhani | Image Resource : livingfoodz.com


Making of Dal Makhani:

1. Rinse urad dal and rajma thoroughly with water. Then add enough water and soak them overnight. When ready to make Dal Makhani, drain all the water. 

2. Take a bowl, add urad dal, rajma, cinnamon stick, turmeric, and water. Boil them over medium-flame.

3. Meanwhile, add tomatoes, ginger, garlic, chilies, paprika, coriander powder, liquid smoke (if using), garam masala powder in a food processor. Blend until a smooth puree is formed. Add water if necessary.

4. Heat coconut oil in a pan on a medium flame. Then, add jeera, lavang, elaichi pods, and curry leaves. Saute for few minutes until fragrant. Now add chili powder, jaiphal powder, and hing to the pan. Saute for a minute. 

5. Add tomato puree and let it cook for about 10 to 12 minutes. 

6. Now add the beans to this mixture and pour the coconut milk. Mix well. Let the Dal Makhani cook for another 15 minutes and keep stirring at regular intervals. 

7. In the end, add fenugreek leaves and salt as per the taste. Mix well and serve this delicious Dal Makhani with rice or enjoy it solely.

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