Dal Makhani with Rice and Laccha Paratha

Nika’s PickTOFU+31g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

dal

• 250 g urad dal (or whole mung beans)
• 1/2 tsp baking soda
• 120 g red kidney beans (canned, or 50 g dried)
• 1 tbsp vegetable oil
• 40 g vegan butter
• 1 cinnamon stick
• 4 cardamom pods (seeds only)
• 3 cloves
• 1 bay leaf
• 1 tsp cumin seeds
• 180 g onion (finely chopped)
• 25 g fresh ginger (grated)
• 5 cloves garlic (grated)
• 2 tbsp tomato paste
• 1/8 tsp nutmeg
• 1 tsp ground coriander
• 1/2 tsp Kashmiri chilli powder (or 1/4 tsp chilli powder)
• 1/2 tsp smoked paprika
• 2 tsp salt
• 1 pinch black pepper
• 400 g tomato passata
• 150 g vegan whipping cream (30%, plus extra to serve)
• 40 ml lemon juice (from 1 small lemon)
• 4 g granulated sugar
• 1 handful fresh coriander (to serve)

tadka

• 40 g vegan butter
• 10 g fresh ginger (cut into thin matchsticks)
• 2 1/2 tsp garam masala
• 1 tbsp kasoori methi (optional)

rice

• 160 g basmati rice
• 240 ml water
• 1 pinch salt

laccha paratha

• 200 g all-purpose flour
• 1/2 tsp salt
• 1 tbsp vegetable oil
• 110 ml water (warm)
• 40 g vegan butter (melted or softened)

Contains: gluten

How to make it

1. Rinse the urad dal several times, rubbing it between your hands, along with the dried kidney beans if you are using them. Cover with cold water, stir in the bicarbonate of soda and leave to soak overnight. For a faster route, cover with boiling water and soak for 4 hours.

Nutrition