Vegan Dhal Makhani

Ingredients

• Lentils

  Raw

  1 cup or 192g

• Water

  Plain, clean water

  4 cup or 947g

• Water

  Plain, clean water

  1 cup or 237g

• Kidney beans

  Red, mature seeds, canned

  1 ½ cup or 384g

• Coconut oil

  3 tbsp or 41g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Garlic

  Raw

  6 clove or 18g

• Ginger root

  Raw

  1 tsp or 2g

• Chili powder

  Spices

  1 ⅜ tsp or 4g

• Onions

  Raw

  1 medium or 110g

• Tomato puree

  Canned, without salt added

  1 cup or 250g

• Water

  Plain, clean water

  1 cup or 237g

• Garam Masala

  Badia

  ½ tsp or 12g

• Spices Ground Coriander

  Compliments

  ½ tsp or 2g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ¼ cup or 57g

Directions

1. Soak the lentils overnight
2. Boil the lentils in 4 cups of water for 30-40min, strain the lentils
3. Heat the coconut oil. Add the cumin and bay leaf. Add the garlic, ginger and chili powder. Add the onion and fry until golden soft, 4-6 minutes.
4. Add the tomato puree, water, salt, garam masala, coriander and turmeric. Simmer for 3-5min.
5. Add the lentils and kidney beans, cover and simmer over low hear for 30 minutes.
6. Garnish finished dish with a swirl of coconut milk and minced cilantro. Serve with rice.