PREPARATION

1. In a mixing bowl, add 200 grams whole black gram lentil, 50 grams kidney beans and 500 milliliters water.
2. Soak for 6 - 7 hours.
3. In a pressure cooker, add the mixture, 1/2 teaspoon salt, 1 litre water and mix well.
4. Cover it with lid and pressure cook for 6 - 7 whistles.
5. Remove the lid and keep aside.
6. In a small mixing bowl, add 250 grams tomato and 1 tablespoon green chili.
7. Transfer it in a blender and blend it well. Keep aside.
8. Heat 2 tablespoons coconut oil in a wok, add 1/2 teaspoon cumin,1 bay leaf, 1 cinnamon stick and stir well.
9. Now, add 1 tablespoon ginger, 1 tablespoon garlic and stir again.
10. Then, add 130 grams onions and mix well.
11. Cook until the onions turned golden brown in colour.
12. Now, add 1 teaspoon salt, 1/4 teaspoon turmeric, 1 teaspoon paprika, 1 teaspoon dry fenugreek leaves, 1/4 teaspoon cayenne pepper and mix it well.
13. Add blended tomato puree in it and mix again.
14. Now, add boiled lentil mixture, 200 millilitres warm water and mix well.
15. Cover it with the lid and cook for 20-25 minutes.
16. Remove the lid, stir and add 20 grams almond butter. Mix well.
17. Now, add 50 milliliters coconut milk and mix again.
18. Add 1 teaspoon garam masala, 1 tablespoon coriander. Mix well.
19. Add the vegan daal makhani in a serving dish.
20. Garnish it with coriander.
21. Serve hot with rice.