Vegan dal makhani

3/4 C Urad Dal (Black Mung Beans), dry

1/4 C Rajma (Red Kidney Beans), dry

2-3 Tbsp Avocado/Coconut Oil

1 Medium Onion

3 Garlic Cloves, shredded/pasted

1/2 in Ginger, fresh and shredded/pasted

2 Tbsp Tomato Paste

2 C Vegetable Base Gravy (optional, use water if not on hand)

1/2-1 Tbsp Grey Celtic Sea Salt

1/4 tsp Garam Masala

1-2 Tbsp Nutritional Yeast

1/4-1/2 C Coconut Cream (top part of canned Coconut Milk)

1 Handful Coriander/Cilantro Leaves

1. Either soak Urad Dal and Rajma overnight and cook thoroughly on the stove top, or soak (soak is optional) for several hours and add to an Instant Pot with 3 Cups Water on Pressure Cook for 30 min (do not add salt while cooking). Drain beans after finished cooking.

2. Warm up 2-3 Tbsp oil in a pot and add onion on medium heat for a few minutes.

3. Add Ginger and Garlic for a couple of minutes, making sure the heat is low enough to prevent the ginger from burning and the garlic from toasting.

4. Add Tomato Sauce and Garam Masala and continue cooking.

5. Combine cooked Urad Dal and Rajma to the pot with either 2 cups Vegetable Based Gravy or water, and Sea Salt.

6. Continue cooking on medium-low for 30 minutes, stirring the pot occasionally to prevent beans from cooking to the bottom of the pot.

7. Pour in the Coconut Cream and Nutritional yeast and reduce heat to low for another 10 minutes.

8. Add finely chopped cilantro leaves to the pot (these can be added as a topping upon serving the dish, instead). This dish is best served over white basmati rice or a whole rice mix of black and red rice. Enjoy!