Vegan Dal Makhani

• portionen: 4 servings
• aktive zeit: 1 hour 30 minutes
• gesamtzeit: 3 hours

Zutaten

½ cup (120 mL) Cashew Cream (recipe below) or full-fat coconut milk***

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1 cup (205g) whole urad dal (aka black gram)*

1 can kidney beans

1 ½ tablespoons grapeseed oil or neutral oil

1 medium-large red onion, (very finely diced)

1-inch piece fresh ginger, (minced or grated)

4 garlic cloves, (finely chopped)

1 tbs cumin powder

2 tablespoons tomato paste

⅛ teaspoon nutmeg (I prefer freshly grated, but ground is fine)

1 tbs coriander

1 teaspoon garam masala

Freshly cracked black pepper

2 medium tomatoes (8-10 oz, 230-280g, diced)

1 cinnamon stick

4 green cardamom pods, (seeds only, ¼ heaping tsp of seeds)

3 whole cloves

1 bay leaf

3 ½ to 4 cups (840-960 mL) liquid (water + bean cooking liquid)

1 cup (12g) cilantro leaves and tender stems, chopped

½ to 1 teaspoon organic cane sugar (as needed)

1/4 tsp kasoori methi,

Nährwertangaben

• Kalorien: 412 kcal
• Gesamtfett: 20 g
• Gesättigtes Fett: 8 g
• Ungesättigtes Fett: 10 g
• Transfett: 1 g
• Natrium: 943 mg
• Gesamtkohlenhydrate: 45 g
• Ballaststoffe: 15 g
• Zucker insgesamt: 5 g
• Eiweiß: 17 g