raisin nut pilaf
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Vegan Dal Makhani

Course: Dal
Cuisine: Indian
Servings: 10
Author: Vaishali

Ingredients

  • 1 cup udad dal or black gram
  • 1/4 cup red beans or rajma
  • Soak the gram and the rajma for at least four hours or preferably overnight , then cook until tender with a little salt.
  • 1/4 cup vegan sour cream (like Tofutti's Better-than-sour-cream, available at Whole Foods)
  • 1 tbsp oil
  • 1 large red onion , chopped
  • 1 large tomato or 2 medium tomatoes , chopped (can substitute with a 14-oz can of diced tomatoes)
  • 1 tbsp ginger , grated
  • 1 tbsp garlic , chopped into a very fine mince or grated
  • 2 tbsp sugar
  • 2 heaping teaspoons of garam masala
  • 1 tsp chili powder
  • 1/2 tsp turmeric

Instructions

  • Heat the oil in a large saucepan (you can also use a mix of vegan "butter" like Earth Balance and oil)
  • Add the onion and saute for a few minutes until it becomes translucent. Add the sugar and continue to saute until the onion starts to brown.
  • Add the ginger and garlic and stir for a minute.
  • Add the tomatoes, chili powder, turmeric and garam masala. Stir and cook until the tomato starts breaking down and the juices thicken.
  • Add the cooked lentils and beans. Let the dal come to a boil, then turn the heat to low and let it simmer gently for about 10 minutes until all the flavors come together.
  • Add the lemon juice and stir in.
  • Add the vegan sour cream, turn off the heat, and stir to mix the sour cream into the dal. Check seasoning and add more salt if needed.
  • Garnish with fresh coriander (I didn't have any, so I used some kasoori methi which I added to the dal in the final few minutes of cooking.)