Vegan Dal Bukhara
Creamy, delicious vegan dal bukhara is food for royalty. Serve with rice or naan for a fabulous dinner.
Servings: 10 servings
Calories: 112kcal
Ingredients
- 1 ½ cups urad dal with skin on . Cook the dal until really tender you can use the whole or halved lentil, pressure cooker works best for this, but you can also presoak overnight, then cook on the stovetop in a hardy pan, covered with at least an inch of water, for an hour or until the dal gets really soft
- 1 teaspoon avocado oil or any neutral oil
- 2 tablespoon ground coriander
- 2 teaspoon garam masala
- 2 teaspoon ground cumin
- 1 teaspoon cumin seeds
- 1 teaspoon cayenne pepper
- ½ teaspoon turmeric
- I-inch knob of ginger, finely grated
- 1 tablespoon garlic paste
- 11/2 cups tomato puree
- ¼ cup kasoori methi or dry fenugreek leaves, sold at Indian stores
- Salt to taste
- 1 tablespoon vegan butter
- ½ cup chopped cilantro (use spring onions for a fun variation-- I did. Use the green and white parts of one bunch)
Instructions
- Heat the oil. Add the cumin seeds. When they darken slightly, add the ginger and garlic and saute for a few seconds, then add the coriander and cumin powders, tomato puree, kasoori methi, cayenne and turmeric.
- Stir and cook until the tomato puree darkens and most of the moisture has evaporated.
- Add the cooked dal and stir well to mix. If the dal is too thick, add water to make it more fluid-- you want it to be runny but still fairly thick.
- Bring the dal to a boil, lower the heat, and let it simmer for another 10 minutes.
- Add the garam masala, stir in, and then add the vegan butter and salt to taste.
- Sprinkle on the cilantro or spring onions, turn off the heat, and serve hot with some rice or naan.
Nutrition
Calories: 112kcal | Protein: 5g | Fiber: 5.1g