Vegan Dal-Makhani

Ingredients

1. Whole Urad Dal - 1 cup

2. Rajma - 1/4 cup

3. Onion - finely chopped - 1

4. Tomatoes - finely chopped - 2

5. ginger-garlic paste - 1 Tbsp

6. Turmeric powder - 1/2 Tsp

7. Red chilli powder - 1/2 Tsp

8. Garam Masala - 1 TBSP

9. Hing Powder - 1/4 Tsp

10. Vegetable oil - 1 TBSP

11. Salt to taste. 

12. Coconut cream for garnishing.

13. Cilantro finely chopped for garnishing.

Dal Makhani.jpeg

Method 

1. Soak the urad dal and Rajma in water for 6-8 hours.

Instapot method - 

1. Start the instapot on saute mode. Once hot add Oil and hing powder.

2. Add Onion and saute till they turn translucent. 

3. Add ginger-garlic paste and saute for a minute.

4. Add Tomatoes and saute till they turn nice mushy.

5. Add turmeric powder , red chilli powder , garam masala powder and salt to taste. Mix well and saute till the masala starts to leave oil.

6.  Add the soaked dal and Rajma. Mix well. 

7. Add water to adjust consistency.  Mix well.

8. Close the lid and switch the instapot to pressure cooker mode. COok for 30 minutes on high pressure. Let the steam release naturally.

9. Garnish with coconut cream and finely chopped cilantro. Serve hot with rice or roti.

Kadai method - 

1. Add the soaked urad dal and Rajma to pressure cooker. Cook for 5 whistles.

2. In a pan or kadai -  add Oil and hing powder.

3.Add Onion and saute till they turn translucent. 

4. Add ginger-garlic paste and saute for a minute.

5. Add Tomatoes and saute till they turn nice mushy.

6. Add turmeric powder , red chilli powder , garam masala powder and salt to taste. Mix well and saute till the masala starts to leave oil.

7. Add cooked dal and rajma. Mix well. Add water to adjust consistency. Mix well.

8. Simmer on low to medium flame for 15-20 minutes.

9. Garnish with coconut cream and finely chopped cilantro. Serve hot with rice or roti.