Vegan Dal Makhani Black Lentil Dal Recipes

DAL MAKHANI RECIPE | VEGAN BLACK LENTIL DAL

Steps:

• Wash and rinse whole Black lentil (whole urad dal) and sock it overnight with 3 cups of water.
• In morning, drain extra water and transfer lentils to pressure cooker or instant pot. Add bay leaves, green cardamom, black cardamom, cinnamon stick, clove, grated ginger, salt and around 3.5 cups of water.
• Pressure cook on high medium heat for 7-8 whistles. Then turn the heat to low-medium and pressure cook for additional 10 mins. Let the pressure release naturally. (If using Instant pot, then cook on high pressure for 30 mins and release pressure naturally. )Make sure the dal is completely cooked and you should be easily mash it with your fingers.
• In a large pot, heat oil/Ghee on medium heat. Once it is hot, add grated ginger, asafetida, cumin powder, coriander powder, red chili powder, turmeric and dry mango powder. Sauté all masala for 30 seconds stirring frequently.
• Add tomato puree, mix well with masala and cook it for 2-3 mins.
• Add boiled dal to the pan and mix. Mash the dal using a whisk for that creamy dal makhani texture. Add little hot water if required to adjust the consistency.
• Add dry fenugreek leaves and garam masala. Mix everything and cook the dal on low-medium heat for 15 mins stirring frequently so that dal doesn't stick at the bottom of the pan.
• Lastly add heavy whipping cream/cashew cream and butter/vegan butter before serving. Mix everything and serve hot with Rice, Roti or Naan. Enjoy!