• RSS VegNews.com

    • Vegan Presses Charges Against “Friends” Who Fed Her Chicken While Drunk   October 10, 2019
      A 24-year-old vegan woman on Reddit pressed charges after her then friends fed her dead chicken flesh while she was inebriated. The Redditor explained the story under the popular topic of AITA—or “Am I the A**hole?,” a post where users ask if they are to blame for the way they acted in various situations. The […]
    • Hardee’s to Offer Beyond Meat at Breakfast, Lunch, and Dinner October 10, 2019
      Starting on October 16, fast-food chain Hardee’s will offer vegan Beyond Meat options at breakfast, lunch, and dinner. The chain will test a new Beyond Breakfast Sausage Biscuit and an Original Beyond Thickburger for a limited time in Raleigh, NC, and Kansas City, MO. The breakfast biscuit includes a Beyond Breakfast Sausage patty on a […]
    • Bristol’s Oldest Pub Now Serves Only Vegan Food, Including Sunday Roast October 10, 2019
      The Hatchet Inn—Bristol, England’s oldest pub that dates back to 1606—now exclusively serves vegan food. The pub partnered with vegan pop-up kitchen Soy Ahoy to offer comfort food such as fully loaded nachos with cashew sour cream and vegan mozzarella, a vegan chicken burger with deep-fried vegan calamari rings, smoked gouda, and sriracha mayonnaise, along […]
    • Pub Chain BrewDog Opens Its First All-Vegan Venue in London October 10, 2019
      On October 14, Scotland-based craft brewery and pub chain BrewDog will re-launch its existing Dalston, London location as an all-vegan venue. The new pub will serve 24 taps of vegan craft beer along with a menu of all-vegan junk food created in partnership with local vegan restaurant Biff’s Jack Shack. Dishes include The Jack and […]
    • Canada’s Top Grocery Store Loblaws Launches Vegan Chicken Wellington and Tiramisu   October 10, 2019
      This week, Canada’s top grocery store Loblaws debuted new vegan options made with products from its private-label brand President’s Choice (PC) in time for the country’s Thanksgiving celebration. The brand collaborated with celebrity chef Craig Harding to create vegan versions of classics. “This weekend, millions of families across the country will be sitting down to […]
    • Doctors Group Petition FDA to Put Cancer Warning on Cheese  October 10, 2019
      In conjunction with Breast Cancer Awareness Month, medical group Physicians Committee for Responsible Medicine (PCRM) submitted a citizen petition with the Food and Drug Administration (FDA) to change labeling on cheese to include a cancer warning. In its petition, PCRM—which is comprised of a group of 12,000 doctors—requested that the FDA Commissioner require dairy cheese […]
    • San Francisco’s Artisan Ice Cream Brand Humphry Slocombe Debuts First Vegan Flavor October 9, 2019
      This week, San Francisco-based ice cream company Humphry Slocombe launched its first vegan ice cream pint exclusively at more than 150 Whole Foods Markets locations in the Southern Pacific (California, Arizona, Nevada, Texas, Hawaii), Pacific Northwest (Oregon, Washington, Idaho), and Rocky Mountains (Colorado, Utah, New Mexico) regions. The brand’s Almond Chocolate Crunch! flavor was developed […]
  • Click to Subscribe:
    For more recipes :
    Best cooked in Wonderchef Kitchenware.
    Buy Now on :
    Facebook :
    Twitter :

    #sanjeevkapoor #VeganDalMakhni

    Vegan Dal Makhni | वीगन दाल मखनी | Vegan Recipes | Sanjeev Kapoor Khazana

    Vegan Dal Makhni recipe is here just to make you realize that you don't need to miss out on good things in life even if you are following a VEGAN diet.



    1½ cups whole black gram (sabut kali dal), soaked overnight and drained
    ½ cup kidney beans (rajma), soaked overnight and drained
    1 cup cashew nuts
    1 large onion, peeled
    1 large tomato
    1 tsp cumin seeds
    Rock salt (senda namak) to taste
    2-3 green chillies, slit
    1 tbsp ginger-garlic paste
    1 tsp red chilli powder
    ½ tsp cumin powder
    1½ tsps coriander powder
    ½ tsp turmeric powder
    ½ tsp dried fenugreek leaves (kasuri methi)
    ½ tsp garam masala powder
    Cashew cream for garnish
    Ginger strips for garnish
    Coriander sprig for garnish
    Brown rice to serve


    1. Heat a pressure cooker, add kali dal, rajma, and add sufficient water. Pressure cook for 3-4 whistles are released, lower the heat and cook further for 15 minutes.
    2. Meanwhile, chop onion and set aside. Similarly, chop tomato and set aside.
    3. For the cashew butter, preheat the oven at 180˚C.
    4. Take cashew nuts on a baking tray and roast in the oven for 10-12 minutes. Allow to cool.
    5. Transfer the roasted cashew nuts in a blender jar, blend till smooth, and scrape the sides in between. Set aside.
    6. Open the pressure cooker once the pressure has reduced completely. Mix well and set aside.
    7. Heat a pan, add cumin seeds and dry roast till fragrant. Add the chopped onions and sauté well.
    8. Add rock salt and sauté for 1-2 minutes. Add green chillies, ginger-garlic paste and mix well. Cook till the onion turns golden brown.
    9. Add the chopped tomato and mix well. Cook till the tomato turns pulpy.
    10. Add ¼ cup water and mix well. Add red chilli powder, cumin powder, coriander powder, turmeric powder and mix well. Cook for 1-2 minutes.
    11. Add the cooked gram mixture and mix well. Add ¼ cup water and mix well.
    12. Mash the dal using a masher. Add ½ cup water and mix well.
    13. Crush dried fenugreek leaves between your palms and add into the pan. Add garam masala powder and 2 tbsps prepared cashew butter and mix well. Take the pan off the heat.
    14. Transfer into a serving bowl, garnish with cashew cream and ginger strips and coriander sprig. Serve hot with brown rice.

    Click to Subscribe: http://bit.ly/1h0pGXf
    For more recipes : http://www.sanjeevkapoor.com
    Best cooked in Wonderchef Kitchenware.
    Buy Now on : https://goo.gl/eB9kQq
    Facebook : http://www.facebook.com/ChefSanjeevKapoor
    Twitter : https://twitter.com/sanjeevkapoor

    #sanjeevkapoor #VeganDalMakhni