Tuesday, August 17, 2010

A Vegan Dhal "Makhani"

Dhal Makhani is a signature Punjabi dish. It is nutritious given that rich in proteins from the lentils. This is my vegan version of the same.



Ingredients
  1. Black gram (ulundu) 1/2 cup
  2. Red kidney beans (rajma) - 1/4 cup, preferably canned 
  3. Jeera / cumin seeds - 1 teaspoon
  4. Oil - 1 tablespoon
  5. Tomatoe puree - 1 cup (or made from 2 tomatoes)
  6. Ginger paste - 1 tablespoon
  7. Turmeric - a pinch
  8. Corriander powder - 1 teaspoon
  9. Chilli powder - 1 tablespoon
  10. Garam masala powder - 1 teaspoon
  11. Coconut milk - 1/4 cup
  12. Chopped coriander
  13. Salt to taste
Method
  1. Soak the lentils in water for about 4 hours. Or alternatively cook the dhal in a very low flame or heat for about 30 - 40 minutes
  2. Heat the oil and season the jeera seeds
  3. Add ginger paste and fry
  4. Add tomato puree and cook covered for 3 minutes
  5. Mix the spices, salt and heat
  6. Pour the lentils and beans and cook covered for 5-6 minutes
  7. Add coconut milk  and let it simmer for a minute. 
  8. Garnish with coriander leaves.