Dal Makhni – Vegan

                        
Amount Measurement Ingredient Prep Primary
0 oz Moong Bean Soak 1/2 hour
0 oz Kidney Beans - Dry Soak 1/2 hour
0 oz Oil - vegetable
0 count Cinnamon - sticks or equal powder
0 count Cardamom - Seeds
0 count Cloves - whole
0 tbs Ginger Garlic Paste
0 oz Water Keep ingredients from sticking
0 tbs Tomato - Paste
0 tbs Kashmiri Chili Powder
0 tbs Dal Makhani - Spice Blend
0 tbs Methi - leaves
0 oz Cream Once dish has cooled (to avoid breaking)
Step Directions Complete
1 Soak Beans together for 1/2 hour
2 Pressure cook beans 1/2 hour (1/4 inch water over the beans. Set stove to high let come to boil set to medium/medium low)
3 Remove from pressure cooker
4 In a new pot add 1/4 cup of oil (1/2 cup for vegan)
5 Add cardamom seeds, cloves, cinnamon stick or 1/2 tsp of cin powder
6 add 6 Tbs of ginger garlic paste. some water 5 mins
7 1/2 stick of butter (skip for vegan)
8 1 Tbs of tomato paste (cook till it separates)
9 1 Tbs of Kashmi Chili Powder
10 1 Tbs of Dal Makani Masala powder
11 Add Beans
12 Add enough water for consistency and simmer for about 1/2 hour
13 1 Tbs of Methi Leave (crushed by hand)
14 Add cream at the end
15 let simmer at medium heat