Začini, začini, baš dobro začini! Ako volite začine i dobro začinjenu hranu, uživaćete u ovom jelu indijske kuhinje!
work in progress
srpsi tekst je u fazi prevodjenja…
recept se nalazi dole na engleskom jeziku!
Since i am a big fan of spices, I also enjoy Indian cuisine. A lot of spices find their perfect place in every meal and in just tastes so goood! Recently I purchased a book by vegan Richa, called Vegan Richa’s Indian cuisine and this was the first one recipe I tested from the book. It’s called Vegan Dal Makhani – Black lentils and Beans in creamy buttery gravy and I loved it!
In order not to rewrite smt that has already been written, here’s a link to her website and the recipe and I’ll just do copy – paste down below.
https://www.veganricha.com/2013/08/dal-makhani-beans-in-creamy-buttery.html
Ingredients
For the Lentils:
- 1 cup (200 g) whole black gram , Urad Whole or use black lentils(see first paragraph for sub options)
- 1/2 cup (88.5 g) kidney beans , Rajma
- 3.5 cups (875 ml) water
- 1 teaspoon salt or to taste
- 1/2 teaspoon (0.5 teaspoon) red chili powder or cayenne or to taste
For the Tempering:
- 2 tsp oil
- 1 teaspoon cumin seeds
- 2-3 (2 ) green chilis finely chopped I use Serrano chili pepper
- 1 inch ginger finely chopped
- 5-6 (5 ) garlic cloves finely chopped
- 1 medium size onion chopped
- 1/8 teaspoon (0.13 teaspoon) asafoetida hing
- 1/2 teaspoon (0.5 teaspoon) turmeric powder
- 2 medium size tomatoes chopped
- 1 teaspoon garam masala regular or punjabi
- 1 Tablespoon dried fenugreek leaves Kasoori methi, or Use a 1/2 teaspoon fenugreek/methi seeds-Optional
- 2 Tablespoons Almond milk
- 1/3 cup (78.9 ml) Cashew milk Blend 3 tbsp cashews in 1/3 cup water until smooth.
- Vegan butter such as Earth Balance as needed
Instructions
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Soak the lentils and beans overnight.
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Pressure cook black gram and Kidney beans in 3.5 cups of water with salt and chili powder for 3-4 whistles (25 minutes at high pressure once pressure has reached).
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Or use a slow cooker to cook urad beans and keep ready. Kidney beans cannot be cooked in a slow cooker from raw state, so use 1 cup cooked canned beans.
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In a large pan, add oil and heat on medium-high heat.
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Add cumin seeds and cook till they start to change color.
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Add ginger, garlic and green chili and saute until golden.
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Add onion, asafetida and cook until translucent.
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Add the tomato and turmeric and cook until tomatoes are mushy. (13-15 minutes till this step).
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Add the cooked black gram, kidney beans and the water they were cooked in.
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Add garam masala, fenugreek and the milks. Mix, taste and adjust salt.
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Add more water if the mixture is too thick.
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Simmer on low heat till the dals/beans are totally soft. Mash some of the lentils with the spatula. 30 minutes.
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Or Pressure cook for 5 minutes at high pressure once the pressure has reached. (1 whistle + simmer for 5)
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Top with a small dollop of vegan butter or olive oil and cilantro.
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Serve with Roti/Naan flatbread or Rice Pilaf or other cooked grains like Quinoa, millet.