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.