Curries

Vegan Dal-Makhani Recipe

1 Mins read
Vegan Dal Makhani Recipe

Get ready to savor the rich and creamy flavors of India with our Vegan Dal Makhani recipe. This beloved North Indian dish has been reinvented to cater to a vegan lifestyle, without compromising on the traditional taste and indulgence that makes it so popular. Dal Makhani, often referred to as “buttery lentils,” is a delightful blend of black gram lentils and kidney beans, slow-cooked in a luscious tomato and cashew gravy. It’s a dish that represents the heart and soul of Indian cuisine, and now, it’s accessible to vegans around the world.

Ingredients For Vegan Dal Makhani Recipe

  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.

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.

You may also like
Curries

Kolhapuri Style Akha Masoor Recipe: An Authentic Indian Vegan Curry

2 Mins read
Welcome to our recipe blog! Today, we are excited to share with you a traditional and flavorful dish from Kolhapur – Kolhapuri…
CurriesEssentialsSides

Vegan Raw Mango Rasam Recipe: Allergy-Free Dish for Green Mango Delight

1 Mins read
Looking for a tantalizing raw mango recipe to beat the heat? Look no further! Our Vegan Raw Mango Rasam is a flavorful…
CurriesKids Lunch Box Special

Wholesome and Quick: Veg Jalfrezi Vegan Recipe for Your Next Lunch Fix

20 min Cook
test

Leave a Reply

Your email address will not be published. Required fields are marked *