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    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.

    VEGAN DAL MAKHNI

    Ingredients

    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

    Method

    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.

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