Vegan Vegetable Dal Makhani

Vegan Vegetable Dal Makhani is a rich and creamy Indian dish made with black lentils and an assortment of vegetables, simmered to perfection in aromatic spices. It offers a delightful blend of flavors that is both satisfying and nourishing.

Ingredients

• Black lentils (whole urad dal) - 100 grams
• Kidney beans (rajma) - 50 grams
• Mixed vegetables (carrots, peas, bell peppers) - 150 grams
• Onion - 1 medium, finely chopped
• Tomato - 1 large, pureed
• Ginger - 1 inch, grated
• Garlic - 3 cloves, minced
• Coconut cream - 100 ml
• Vegetable broth - 500 ml
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Garam masala - 1 teaspoon
• Red chili powder - 1/2 teaspoon
• Salt - to taste
• Cilantro - for garnish
• Oil (olive or coconut) - 1 tablespoon

Steps

1. Soak the black lentils and kidney beans in water for at least 4 hours or overnight.
2. In a pressure cooker, heat oil over medium heat and add cumin seeds, letting them splutter.
3. Add the chopped onion, ginger, and garlic, and sauté until the onion is translucent.
4. Stir in the pureed tomato, turmeric powder, red chili powder, and salt. Cook for about 5 minutes until the oil separates from the mixture.
5. Drain the soaked lentils and beans, then add them to the cooker along with the mixed vegetables and vegetable broth.
6. Cover and cook under pressure for about 20 minutes, or until the lentils and beans are tender.
7. Release the pressure and stir in the coconut cream and garam masala. Simmer for an additional 10 minutes to blend the flavors.
8. Adjust seasoning as needed and garnish with chopped cilantro before serving.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber, promoting digestive health.
• Contains a variety of vitamins and minerals from the mixed vegetables.

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