Vegan Dhal Makhani

Maunika Gowardhan's Punjabi Dal Makhani popped up on my Instagram feed last night, so I thought I'd try to make a vegan version with cashew nut cream, and minus the butter. I also made it with a combination of green and red lentils, as I didn't have urad dal, and green & red lentils don't require remembering to soak overnight.

Serves 4

100g green lentils
150g red lentils
1 tbsp sunflower oil
1 medium onion, finely sliced
4 large garlic cloves, crushed
2cm ginger, finely chopped
1 heaped tsp cumin seeds
1 tsp garam masala
1/2 tsp chilli powder
500ml passata
40g cashew nuts
1 tsp salt

Weigh out the lentils into a saucepan with a lid.  Pour over 600ml water, cover and bring to the boil.  Simmer with the lid on for 30 minutes whilst you prepare the sauce.

Pour 100ml boiling water over the cashew nuts in a jug you can use a stick blender in, and leave to soften.

Fry the onion in the oil until starting to brown (about 5-7 minutes), stirring from time to time.  Add the cumin seeds, garlic, and ginger and stir around until you can smell the spices.  Add the rest of the ingredients with 250ml/half a passata carton of recently boiled water, and the cooked lentils.  Liquidise the cashew nuts and water and add to the pan.  Stir and leave to simmer gently with the lid on for 30 minutes, stirring from time to time to stop it sticking to the bottom of the pan.

Serve with basmati rice.

Twitter: leesashomemade

Instagram: leesashomemade

Facebook: Leesa's Homemade