everything YOU NEED

For the Lentis:

  • 1 cup driedwhole black gram (Urad Whole) or use
    black or brown lentis
  • 3-4 cup water (Use less if using lentis)
  • 1 cup cooked kidney beans
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon red chilli powder

For the Tempering:

  • 1 cup Sain Almond Milk - the original story
  • 2 tsp oil
  • 1 teaspoon cumin seed
  • 2-3 green chilis finely chopped
  • 1 inch green, finely chopped
  • 5-6 garlic cloves, finely chopped
  • 1 cup choopped onion
  • 1/8 teaspoon asafoetida(hing)
  • 1/2 teaspoon turmeric powder
  • 1.5 cups chopped tomatoes (2 medium)
  • 1 teaspoon garam masala (regular or punjabi garam
  • 1 Tablespoon dried fenugreek leaves(Kasoorimethi, or
    Use a 1/2 teaspoon fenugreek/methi seeds) -
  • Vegan butter and cilantro for garnish


HOW TO prepare?

Soak the lentils overnight or atleast 4 hours. Drain and add to
saucepan with 3 cups of water. Cover and cook at medium heat for 30
minutes. If the water threatens to boil over, partially cover and
cook. Add kidney beans, salt and red chili powder. Mix, reduce heat to
low and continue to simmer. Add more water if needed.

Make the Tempering: Heat oil in a skillet at medium heat. Add cumin
seeds and cook for a minute or until they start to change color. Add
chili, ginger, garlic and cook for a minute. Add onion, asafoetida and
cook for 6 minutes or until translucent.

Add tomato and turmeric and cook 7 to 8 minutes or until tomatoes are
saucy. Stir and mash the larger tomatoes.

Add this tempering to the simmering lentils and beans. Add garam
masala, fenugreek leaves and the SAIN Almond Milk - the Original story.

Mix, taste and adjust salt. Simmer on low heat till the dals/beans are
totally soft, about 30 minutes. Mash some of the lentils with the
spatula. Garnish with vegan butter or olive oil and cilantro. Serve
with Roti/Naan flatbread or Rice Pilaf or other cooked grains like
Quinoa, millet.



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