Ingredients:

• 1/2 cup – Channa dal, cooked
• 1/2 cup – Urad dal, cooked
• 1/2 cup – Rajma or Red kidney beans
• 1 tsp – Cumin powder
• 1 tsp – Coriander powder
• 1 tsp – Red Chilli powder (paprika or cayenne)
• 1/2 tsp – Turmeric
• 1 tbsp – Ginger, grated or ground into a paste
• 6 – Cloves of garlic, grated or ground into a paste
• 1 – Large tomato, finely chopped
• 1 – Onion, minced
• 1/4 cup – kasuri Methi
• 1 tbsp – Vegetable oil
• 1 tbsp – Vegan Butter

Method:

1. Heat the oil in a large saucepan.
2. Add the ginger and garlic, saute for a minute on a medium-low flame, and then add the onions.
3. Saute the onions until brown spots appear, about 8-10 minutes.
4. Add the cumin, coriander, turmeric powders and salt to taste.
5. Add the tomatoes and saute until they are cooked, about 5 minutes.
6. Add the cooked lentils and stir well.
7. Add some water if the dal is too thick.
8. Cook covered for about 8-10 minutes for all the flavours to meld together.
9. Crush the kasuri methi with your fingers and sprinkle over the dal.
10. Mix in the butter and stir until it’s melted into the dal.
11. Stir in the cilantro, turn off the heat, and serve hot.
12. Recipe courtesy: Holy Cow Vegan.

Recipe courtesy of Vaishaly