Vegan Dal Makhani

• servings: 4 servings
• active time: 1 hour 30 minutes
• total time: 3 hours

Ingredients

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

---

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,

Nutrition

• Calories: 412 kcal
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Sodium: 943 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 15 g
• Total Sugars: 5 g
• Protein: 17 g