Vegan Dal Makhani Recipe
Producer: Swati Chaturvedi
Soak black lentils and kidney beans overnight. Cook soaked lentils and beans in a pressure cooker until soft.
Heat oil, sauté cumin seeds, onions, ginger, and garlic.
Add tomatoes, turmeric, cumin, coriander, and garam masala.
Cook until tomatoes soften, then add cooked lentils and beans.
Stir in salt, water, and simmer on low heat. Add coconut cream for creaminess.
Garnish with cilantro and serve hot with rice or roti.