Plant Based Dal Makhani
If you're looking for a flavourful and healthy twist on a classic Indian dish, then try out this Plant Based Dal Makhani recipe.
Prep time: 5 minutes
Cooking time: 6-8 hours
Serves: 4 people
Ingredients
- 300 g Dry Black (Urad) Lentils, washed and soaked overnight
- Tube of Tomato Puree
- 2 TBSP Garlic Puree
- 2 TBSP Ginger Puree
- Good pinch of Salt
- 1 Tsp Deggi Mirch (chilli powder)
- 1 Tsp Garam Masala
- 6 TBSP Vegan Butter
- 90ml Vegan Double Cream
- 1 Litre of Water
- Chopped Coriander
Method
- Place the lentils and water in the slow cooker and set to High for 2-3 hours (or until soft)
- Make a paste with the tomato puree, ginger, garlic and spices
- Add the paste to the slow cooker (and top up with water if needed)
- Add the vegan butter to the slow cooker and give it a good mix
- Set the slow cooker to High for 2-3 hours
- Add vegan cream to the slow cooker
- Serve with a garnish of coriander and a drizzle of vegan cream
@morphyrichardsuk Plant-based Dal Makhani 🥘 @James Brooks #loveyourmorphy #veganrecipes #veganurary #slowcookerrecipes #slowcooker #fyp ♬ original sound - morphyrichardsuk
Recipe from - https://www.instagram.com/jamesbrooksco/
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