1tablespoonKasoori methi leavesOptional, but highly recommended
Instructions
Soak the black Urad daal overnight or for at least six hours.
After soaking, rinse the daal. Add the daal to a pot and add the water. Cover and bring to a rapid boil. Once the dal is boiling, reduce the heat and remove any scum/foam that forms. Cover the pot, turn down the heat to a simmer and cook the daal for 60 minutes, until the daal is soft and breaks when pressed between your fingers.
While the daal is simmering, melt half the vegan butter in a pan over medium heat. Add the ginger-garlic paste and fry for a few minutes.
Add tomato paste, mix to combine, and fry for 10 minutes until fragrant and the colour of the paste turns a bit brownish.
Add the red chilli powder and mix to combine. Add this paste to the simmering daal, season with salt, and cover and cook for another 60 minutes. Occasionally stir the daal to ensure it doesn't get stuck in the bottom of the pot.
After two hours of cooking, the daal should be thick and creamy. Now add the remaining butter to the daal and mix to combine. Add the garam masala and cover. Cook for another 30 minutes over low heat. Make sure you often stir so that the daal doesn't get stuck in the bottom of the pot.
Finally, finish by adding the single vegan cream. Add kasoori methi and a slit green chilli at this point if using. Cover and cook for a final 30 minutes over low heat. Stir often to ensure nothing gets stuck at the bottom of the pan.
The dal is ready to serve. Garnish with cream and serve hot with Laccha paratha or rice.