How to make restaurant style dairy free dal makhani. Indian gluten free soy recipe. Instant pot option in the notes
Soak the lentils and beans overnight.
Black gram below Pressure cook kidney beans in 3.5 cups water with salt and chili powder for 3-4 whistles (25 minutes on high pressure once pressure is reached).
Or use a slow cooker to cook urad beans and get ready. Kidney beans cannot be cooked raw in a slow cooker, so use 1 cup of cooked canned beans.
In a large pot add oils and heat over medium heat.
Add the cumin seeds and cook until they start to change color.< /div>
Add the ginger, garlic and green chili and sauté until golden.
Add onion, asafetida and sauté until translucent.
Add the tomato and turmeric and cook. The tomatoes are mushy. (13-15 minutes to this step).
Add cooked black beans, kidney beans and boiled water.
Add garam masala, fenugreek and milk. Mix, taste and adjust the salt.
Add more water if the mixture is too thick.
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Simmer over low heat until the dals/beans are quite tender. Crush some of the lentils with a spatula. 30 minutes.
Once pressure is reached, cook under high pressure for 5 minutes. (1 pipe + simmer for 5)
Sprinkle with a small dollop of vegan butter or olive oil and coriander.
Serve with roti/naan flatbread or rice pilaf or other cooked cereals such as quinoa, millet.