Daal Makhni

Ingredients

• 1 cup split black lentils
• 1/2 cup kidney beans
• 1 small onion (chopped)
• 2 medium tomatoes (pureed)
• 3 cloves garlic (minced)
• 2 chili or 1/4 teaspoon cayenne pepepr
• 2 tablespoons Vegan Butter
• 3 tablespoons coconut cream
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground fenugreek
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 2 tablespoons avocado oil

Instructions

1. 1

   Wash and soak lentils and kidney beans for about 4-5 hours or overnight.

2. 2

   Rinse and boil the lentils and beans in about 4 1/2 cups of water in a large pot or pressure cooker until tender, about 1 hour in a large pot and 45 minutes in an Instant Pot.

3. 3

   Separately, heat the oil and fry the onion, garlic, cumin seeds, and button red chilies.

4. 4

   After the onions and garlic have fried, add the tomato puree and spices and continue to fry for 6-8 minutes until the oil separates.

5. 5

   After the masala is ready, add the boiled lentils and beans.

6. 6

   Using a potato masher, mash some beans and lentils and simmer for 15-18 minutes until well blended.

7. 7

   As soon as the daal and beans are well combined in the masala, add the butter and cream and let them emulsify.

8. 8

   Cook for another 6 -8 minutes on low flame.

9. 9

   Your Daal makhni is ready, served with boiled rice or flatbread