Vegan Dal Makhani

Bahan-bahan (4 porsi)

• 1 cup (205g) whole urad dal (aka black gram)*
• ¼ cup (44g) dried kidney beans**
• 1 teaspoon baking soda
• 1 ½ tablespoons grapeseed oil or neutral oil
• 1 2 to 3-inch cinnamon stick
• 4 g reen cardamom pods, (seeds only (¼ heaping tsp of seeds))
• 3 whole cloves
• 1 bay leaf
• 1 teaspoon cumin seeds
• 1 medium -large red onion, (very finely diced)
• 1 -inch piece fresh ginger, (minced or grated)
• 4 g arlic cloves, (finely chopped)
• 2 tablespoons tomato paste
• ⅛ teaspoon nutmeg ((I prefer freshly grated, but ground is fine) )
• 1 teaspoon coriander
• ½ teaspoon Indian red chile powder**** ((1 tsp for a spicier version; 1/4 tps for a mild version))
• 2 teaspoons kosher salt*****
• Freshly cracked black pepper
• 2 medium tomatoes ((8-10 oz, 230-280g), diced)
• 3 ½ to 4 cups (840-960 mL) liquid (water + bean cooking liquid)
• ½ cup (120 mL) Cashew Cream (recipe below) or full-fat coconut milk***
• 1 cup (12g) cilantro leaves and tender stems, chopped
• 1 tablespoon lemon juice, (plus more as needed)
• ½ to 1 teaspoon organic cane sugar ((as needed))
• 1 to 2- inch piece of lump charcoal
• ½ teaspoon neutral-flavored oil
• 3 tablespoons (42g) vegan butter
• 1 -inch piece ginger, (peeled and cut into matchsticks (optional; only if you love ginger))
• 1 tablespoon kasoori methi, (crushed with your hands )
• 1 teaspoon garam masala
• ½ teaspoon Indian red chile powder
• 1/2 cup (70g) raw cashews
• 6 tablespoons (90 mL) water, (more as needed)
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon kosher salt