Soak 1/2 C raw unsalted cashews in 1 C of water for an hour.
Pressure cook 10 minutes at high:
1 C urad dal (split with skins on (looks black and white) (no need to soak)
3 C water
Let pressure reduce naturally. Open pressure cooker, then strain off extra water. Reserve.
Meanwhile, saute in avocado or other neutral oil:
1 onion, chopped
1/4 tsp salt
4 cloves garlic, minced
2 TB ginger, grated (microplane)
(I saute the onion and salt first until sweating, then add the garlic and then the ginger a few minutes later, since the onion needs more time. Get them nicely browned but not burnt).
Pour 1 can chopped tomatoes into blender. Add 1/2-1 C water (I use the water to rinse out the last drops of tomato from the can). Scoop the caramelized onion mixture into the blender. Blend until smooth.
In a hot pan with oil, add 1-2 tsp cumin seeds, stir for 60 seconds.
Now add and stir for another 30 seconds:
1 tsp garam masala
1 tsp ground coriander
1/2 tsp turmeric
1 tsp chili powder
Into the hot spice pan, pour the pureed tomato onion mix (be careful, it wants to splatter). Stir to scrape up the goodies at the bottom of the pan. This is your curry sauce.
Now stir in the cooked urad dal from the prior step, plus:
1 can cooked kidney beans (drain off liquid first)
1 TB kasoori methi (fenugreek leaves)
1/2 tsp amchur (sour mango powder) or lemon juice to taste
salt to taste
Let it simmer until combined and soft. The urad dal will break up a bit.
Make the cashew cream: drain off the soaking liquid. Combine the soaked cashews with 1/4 C fresh water in blender, blend until smooth (scraping down the sides of the blender to catch chunky bits). (cashew cream recipe from https://www.thekitchn.com/how-to-make-the-ultimate-vegan-cashew-cream-242648)
Top dal with some cashew cream. Serve with rice.
inspiration links:
https://www.mamtaskitchen.com/recipe_display.php?id=13297
https://www.thecuriouschickpea.com/vegan-dal-makhani/
https://twosleevers.com/pressure-cooker-dal-makhani-buttery-lentils/
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