Name: Dal makhani
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves 4
Cuisine: Indian
Ingredients: ¼ cup (60 ml) soy cream; coriander (cilantro) leaves and chopped cashews, to garnish; 1 teaspoon salt; 1 teaspoon garam masala; 1 x 400 g tin kidney beans, rinsed and drained; ½–1 teaspoon chilli powder; ½ cup (125 ml) plant milk; 2 tomatoes, diced; 2.5 cm ginger, finely chopped; 6 garlic cloves, finely chopped; 1 large white onion, finely chopped; pinch of asafoetida – optional; 1 teaspoon cumin seeds; 1 teaspoon vegetable oil; 1 cup (220 g) whole urad dal (black gram), soaked for 4 hours or overnight*; Tomato kasundi, to serve

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 5

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

Dal makhani is an investment. It takes time to soak the lentils and then to coax them into a creamy and dreamy dal over a gentle heat. But it is an investment you will not regret. While this is usually made with an abundance of butter and cream, mine is a lighter version but just as luscious. You will be mopping your plate with tufts of naan bread, and that’s a promise.