Dal Makhani (Vegan)

Method

1. 1Pressure cook urad and rajma with 4 cups water and salt for 8 whistles, then gently bubble 20 minutes — they should mash easily.
2. 2In a wide pan, melt vegan butter, crackle cumin, add onion and cook till golden.
3. 3Add ginger-garlic and tomato puree; cook 8 minutes till shiny and oil rises.
4. 4Add Kashmiri chilli, cooked dal with its liquid, and 1 cup water; gently bubble on low 25 minutes, stirring often.
5. 5Stir in cashew cream; gently bubble 5 minutes more. Finish with garam masala and crushed methi.
6. 6Rest 10 minutes — dal makhani gets better as it sits. Serve with naan or jeera rice.