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    Home » daal

    Instant Pot Dal Bukhara – Dump and Done Creamy Black lentils

    Published: Apr 4, 2022 · Modified: May 31, 2022 by Richa 51 Comments

    Jump to Recipe   Print Recipe

    Instant Pot Dal Bukhara – try this easy creamy black gram lentils made in the Instant Pot using my dump and done method. A rich, creamy whole black gram curry recipe made with tomato puree, vegan butter and cashew cream. Gluten-free, Soyfree easily Nutfree

    a plate of dal bukhara in a small white bowl served with naan

    Indian Dal Bukhara is an everyday and simpler version of dal makhani using minimal ingredients. Unlike dal makhani, which is made with black gram lentils and kidney beans, dal bukhara is made only with the whole urad lentils (black gram lentils) . Dal Bukhara is traditionally slow-cooked overnight  but we make a simple and quick version using the instant pot.

    I made this super easy by 1. turning this into a dump-and-done recipe. There is no sautéing needed for this one! Just add everything to the instant pot, set and forget about it. 2. I also kept this dal onion and garlic free, as traditionally it can be made with or without, but you can add some if you like. The recipe depends on the chef and restaurant. To add some onion and garlic, Just sauté for 2-3 minutes, cancel sauté and proceed as the written recipe.

    Onion and garlic are avoided by some for religious, dietary, yogic/Ayurvedic reasons. But sometimes they are simply skipped for reasons like their shorter shelf life once chopped. They get stale and smelly easily esp  with the tropical heat and no refrigeration, so Indian street food vendors and small restaurants often omit them.

    Dal Bukhara served in an Indian dish drizzled with cashew cream

    I use canned tomato purée instead of fresh tomatoes to reduce the time and work needed even further! So just dump everything in the pot and pressure cook, no sautéing needed.

    Once done, open the lid and fold in non-dairy cream or non-dairy yogurt and tomato purée. Bring to a boil and serve this creamy dreamy dal. There are so many lentils and pulses and so many ways to make them based on different state and regional cuisines in India. Explore the Dals on the blog and also check out 22 Dals in my first book and another 14 in my upcoming instant pot book.

    two Indian serving plates of dal bukhara drizzled with cashew cream

    why will you love this instant pot dal bukhara recipe

    • It uses 8 main ingredients!
    • its a dump and done recipe. No standing around sautéing needed. Just add all ingredients to the pot, set it and forget it
    • It’s Glutenfree and Soyfree and easily made nutfree
    • its creamy and delicious and tastes like a decadent restaurant dish!

    See recipe notes if using lentils other than black gram lentils (urad). Usually this dal is smoked using a charcoal (dungar method) . For the additional smoky flavor, fold in a bit of smoked paprika.

    This recipe is adapted from Dal Bukhara recipe from my Indian kitchen cookbook and  chef Sanjyot Keer’s  Dal Bukhara recipe .

    a platter of dal bukhara drizzled with vegan cream and sprinkled with cilantro

    More dal recipes:

    • Handi Lentils
    • Masoor Dal Tadka
    • Spicy Urad dal
    • Turmeric spinach dal- no onion garlic
    • Hariyali dal- spiced greens and lentils 

    Print Recipe
    5 from 25 votes

    Instant Pot Dal Bukhara

    Instant Pot Dal Bukhara - try this easy creamy black lentils made in the Instant Pot using my dump and done method. A rich, slow-cooked whole black gram curry recipe made with tomato puree, vegan butter and vegan cream. Gluten-free Soyfree , easily Nutfree
    Prep Time10 mins
    Cook Time1 hr
    Soak time8 hrs
    Total Time9 hrs 10 mins
    Course: Main
    Cuisine: Indian
    Servings: 6
    Calories: 142kcal
    Author: Vegan Richa

    Ingredients

    For the dal:

    • 1 cup (200 g) whole urad (black gram lentils/black matpe beans), soaked overnight or atleast 4 hours. You can also use mung beans instead, see recipe notes for other lentil cooking time
    • 2 1/2 cups (591.47 ml) water
    • 1/4 teaspoon turmeric
    • 1/2 teaspoon cumin seeds crushed (preferably toasted)
    • 1 inch ginger minced
    • 1 teaspoon smoked paprika or Kashmiri chili powder
    • 1 teaspoon garam masala use less or more to preference
    • 1/8 teaspoon asafoetida or hing see recipe notes for substitutes
    • 1/2 teaspoon dried fenugreek leaves kasoori methi
    • 1/4 teaspoon salt
    • 1/4 cup (65.5 g) tomato puree

    For adding later:

    • 3/4 cup (196.5 g) tomato puree(canned) or unseasoned tomato sauce/passata.
    • 1/2 teaspoon salt
    • 1/2 teaspoon dried fenugreek leaves
    • 1 tablespoon vegan butter
    • 1/4-1/2 teaspoon smoked paprika (see notes for other smoky options)
    • 1/4 cup (60 ml) non-dairy cream such as cashew cream or non dairy yogurt use coconut cream or coconut yogurt for Nutfree.

    Instructions

    • Oil the instant pot in the bottom because some pots can heat up unevenly and the lentils might stick.
    • Then add all of the dal ingredients to the pot and mix well. Close the lid and pressure cook at bean mode for 50 minutes or pressure cook at pressure cook mode at 50 minutes.
    • Let the pressure release naturally then open the lid. Add in the tomato puree, salt, fenugreek leaves, optional smoked paprika and butter and mix well.
    • Start saute and keep cooking until the mixture comes to a boil. Then add in the non-dairy cream or yogurt and mix in.
    • Let it simmer for another minute. Mash some of the beans using your spatula. Mash them between the spatula and the side of the pot.  Taste and adjust salt and flavor switch off the saute.
    • If the consistency is not thick enough then you can saute for a few more minutes. Usually, this dal gets really thick after sitting so you want to keep a little bit of liquid in the dal. Or if you want it to be thinner, you can add some water or non-dairy milk and continue sauteing to bring it to a boil.
    • Then remove the inner pot from the instant pot so that the dal doesn't stick to the bottom plate which is going to stay hot even after you switched off the saute.
    • Serve it topped with some more non-dairy cream and cilantro and pepperflakes. A dash of lemon juice also goes well with the dal. Serve with roti, Naan, flatbread (regular or glutenfree) or rice or even garlic bread.
    • Storage: Store refrigerated for upto 3 days. Freeze for upto 2 months.

    Video

    Notes

    • Love this recipe? Get my instant pot book!!
    • For brown or green lentils, pressure cook on bean mode for 25 minutes. For mung beans or beluga lentils, pressure cook 40 minutes. For small beans like adzuki, pressure cook 40 minutes.
    • Oil-free : omit the oil and butter.
    • Toast the cumin seeds on a skillet until fragrant and then crush and use. This is optional. You can just add untoasted seeds or use 3/4 teaspoon ground cumin. 
    • Stovetop saucepan: cook the lentils with the ingredients listed and 4 cups water for 1 hour or longer, partially covered, until lentils are tender to preference. Then follow the rest of the recipe for adding the remaining ingredients and mashing the dal while mixing 
    • Urad comes in 3 forms. The whole lentil/bean(Sabut Urad), split lentil with skin(Urad dal Chilka) and split without skin(white Urad dal). Most lentils and beans come in these 3 formats in Indian stores. You can see in the pictures that the recipe uses whole version. Depending on the shop they use English naming differently - black lentils or Indian black beans or black matpe beans.
      You can use the split version in the recipe as well, just pressure cook for 11 minutes.
    • Stovetop pressure cooker: Pressure cook with 3 cups of water over medium heat for 15 minutes then medium low for 10-20 minutes. 
    • Add more smoky ness: toast regular paprika or fenugreek leaves on a skillet until toasty then add in. 
    • Tomato purée: I use canned tomato purée here. If you are using fresh tomatoes, purée them and cook in a skillet for 6-8 mins to thicken and then use 
    This is a no onion garlic recipe. If you want to add onion and garlic, you can add in the beginning before adding the dal ingredients. Saute the onion and garlic a little bit and then add in all of the dal ingredients and then continue with the pressure cook process.
    Hing ( asafeetida) substitute: hing is used as a garlic substitute. If you don't have any hing, just omit it. There's enough flavor in the dal even without it. You can add in a teaspoon of miso instead to keep it onion garlic free or add garlic. 

    Nutrition

    Nutrition Facts
    Instant Pot Dal Bukhara
    Amount Per Serving
    Calories 142 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 1g6%
    Sodium 330mg14%
    Potassium 226mg6%
    Carbohydrates 20g7%
    Fiber 8g33%
    Sugar 3g3%
    Protein 9g18%
    Vitamin A 490IU10%
    Vitamin C 6mg7%
    Calcium 46mg5%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients:

    • black gram lentils – whole Urad dal makes the best dal Bukhara
    • turmeric, cumin, ginger, smoked paprika, garam masala and asafoetida are added along with, dried fenugreek leaves, salt and tomato puree
    • after the lentils are cooked, we add tomato puree, salt, and fenugreek leaves
    • vegan butter and non-dairy cream such as cashew cream or yogurt are added for creaminess. This is a rich recipe and to get the real taste I would not suggest reducing the non-dairy cream or butter.

    Tips:

    • This is a no onion garlic recipe. If you want to add onion and garlic, you can add in the beginning before adding the dal ingredients. Saute the onion and garlic a little bit and then add in all of the dal ingredients and then continue with the pressure cook process.
    • Hing or asafeetida is used as a garlic substitute. If you don’t have any hing, just omit it. There’s enough flavor in the dal even without it. You can also add in a teaspoon of miso instead to keep it onion garlic free.
    • For brown or green lentils, pressure cook on bean mode for 25 minutes. For mung beans or beluga lentils, pressure cook 40 minutes. For small beans like adzuki, pressure cook 40 minutes.
    • Oil-free : omit the oil and butter.
    • cumin seeds and substitute: Toast the cumin seeds on a skillet until fragrant and then crush and use. This is optional. You can just add in untoasted seeds or toast them in oil over sauté before dumping other ingredients or use 3/4 teaspoon ground cumin instead

    ingredients for making dal bukhara in an instant pot

    How to make Vegan Instant Pot Dal Bukhara

    black gram, spices and ginger being added to an instant pot

    Oil the instant pot in the bottom because some pots can heat up unevenly and the lentils might stick.

    Then add all of the dal ingredients to the pot and mix well. Close the lid and pressure cook at bean mode for 50 minutes or pressure cook at pressure cook mode at 50 minutes.

    black gram being added to an instant pot along with spices and tomato paste


     

    Black gram cooking with spices and tomato in an instant pot

     

    cooked black gram in an Instant Pot

    Let the pressure release naturally then open the lid. Add in the tomato puree, salt, fenugreek leaves, and butter and mix well.

    tomato puree being added to cooked black gram in an Instant Pot

    Start saute and keep cooking until the mixture comes to a boil. Then add in the non-dairy cream or yogurt and mix in.

    cashew cream being added to an Instant Pot of Instant Pot Bukhara

    Let it simmer for another minute. Mash some of the beans using your spatula. Mash them between the spatula and the side of the pot. Taste and adjust salt and flavor switch off the saute.

    creamy Instant Pot Dal Bukhara in an Instant Pot

    If the consistency is not thick enough then you can saute for a few more minutes. Usually this dal gets very thick after sitting for a bit, so you want to keep a little bit of liquid in the dal. Or if you want it to be thinner, you can add some water or non-dairy milk and continue sauteing to bring it to a boil.

    Then remove the inner pot from the instant pot so that the dal doesn’t stick to the bottom plate which is going to stay hot even after you switched off the saute.

    How to serve dal bukhara

    Serve it topped with some more non-dairy cream and cilantro and pepperflakes. A dash of lemon juice also goes well with the dal.

    I like to serve this with roti, Naan, flatbread (regular or glutenfree) or rice or even garlic bread.

    Why is this dal cooked for so long

    Dals and beans are often cooked much longer than their usual required times in Indian cuisine. The expected dal is supposed to be creamy not all because of added cream but also because  of the broken down lentils. This is also a feature of dishes like Chana masala. Cook for a long time, mash some and make a creamy saucy result!

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Moe

      January 17, 2023 at 3:17 am

      Do you mean tomato paste for tomato purée? I love your first cookbook that had this recipe in. I just made it!❤️

      Reply
      • Richa

        January 17, 2023 at 8:08 am

        Canned purée. 1 cup Paste would be too much. Use 3 tbsp if using paste and add after opening the lid

        Reply
    2. Cindy

      January 09, 2023 at 10:26 am

      5 stars
      This is amazing. This might be one of my favorite recipes ever. Thank you!

      Reply
      • Vegan Richa Support

        January 11, 2023 at 2:50 pm

        I’m so happy to hear!

        Reply
    3. Kelsey

      December 18, 2022 at 8:03 pm

      5 stars
      This is my favorite dish at my local Indian restaurant and it’s kind of unusual to see a recipe for it so I’ve never made it at home. Obviously was super excited to see this one! It’s a really good recipe. I added onion and garlic (sautéed in the instant pot for a few before adding the other stuff). Definitely will make again!

      Reply
      • Vegan Richa Support

        December 19, 2022 at 12:35 pm

        That makes me so happy to hear! Thank you for the comment, Kelsey.

        Reply
    4. Lentilsaregood

      September 01, 2022 at 10:03 am

      Thank you for this recipe, I followed it exactly. Although the lentils were cooked beautifully, if I were to make it again I would definitely add less tomato puree in the second stage, it tasted odd.

      Reply
      • Richa

        September 01, 2022 at 10:26 am

        Sure adjust it to preference. It might depend on the puree brand. Maybe it was thicker or more concentrated. You can use half and add more only if needed

        Reply
    5. Sue

      June 02, 2022 at 5:01 am

      5 stars
      This was easy, yummy and creamy. Thanks Richa.

      Reply
      • Richa

        June 02, 2022 at 11:56 am

        ❤️❤️❤️

        Reply
    6. Nav

      May 31, 2022 at 11:42 am

      Hi Richa,
      Unfortunately I only have moth and moong Dal (mixed together) in the cupboard, could I still use them for this recipe? – how long would I need to pressure cook them for (given they are mixed). Thanks!

      Reply
      • Richa

        June 01, 2022 at 12:14 am

        Is it whole Dals? Or split Dals?

        Reply
        • Nav

          June 02, 2022 at 12:01 pm

          Whole daals

          Reply
          • Richa

            June 02, 2022 at 12:35 pm

            Yes those will work. Pressure cook 35 mins.

            Reply
            • Nav

              June 03, 2022 at 10:54 am

              5 stars
              So I made it using the moth and moong beans and honestly it was just incredible!! What my husband loved the most was that the lentils actually retain their shape but they are cooked to perfection, not mushy and not watery just a really perfect consistency. I’ve made it for the weekend so I will likely add more water to it when reheating but hands down the best daal I’ve made, thank you so much Richa ❤️

            • Vegan Richa Support

              June 05, 2022 at 5:02 pm

              perfect! great to hear

    7. Sam

      May 27, 2022 at 10:10 pm

      5 stars
      A big hit with my family and all my neighbours.
      Kids love leftovers for school lunch the next day…..if we haven’t eaten it all.
      I do double the spices as we are a family that loves strong flavors.

      Reply
      • Vegan Richa Support

        May 29, 2022 at 6:54 pm

        best laid plans, right

        Reply
    8. Sherry

      May 23, 2022 at 7:12 pm

      5 stars
      Made this during the weekend and the creaminess of the urad dal is like nothing I’ve ever had before. Yummy and so easy!

      Reply
      • Vegan Richa Support

        May 29, 2022 at 6:23 pm

        excellent news

        Reply
    9. Kate

      May 06, 2022 at 11:34 am

      5 stars
      Absolutely fantastic! Keep the excellent recipes coming! I served with roasted carrots and broccoli chutney – no rice, no bread.

      Reply
      • Vegan Richa Support

        May 09, 2022 at 10:14 am

        low carb Kate!

        Reply
    10. Ken

      April 29, 2022 at 4:25 am

      5 stars
      Excellent flavor and very easy to make. I used mung beans because we have a lot of them from another recipe and don’t use them often for anything else. I did used the 40 minute option as is stated in the directions for mung beans.

      I did make a few changes. I make my own vegetable broth and used that in place of water. I don’t salt my broth so i still added the salt that is in the recipe. Next time I make this I’ll use water. I also used full-fat dairy Greek yogurt instead of non-dairy or cashew cream. My wife and I were the only ones eating this and we’re not vegan. I served it with a few pieces of chapati which i like better than naan because it’s lighter. I made the amount in the recipe and it said 6 servings. It was so good and we were so hungry that we finished everything. A side of rice would be good with this.

      We have a daughter that is vegan but she is away at school. If I make this for her I would, of course, make it without dairy. I also told her about this website because it looks like there are a lot of other great recipes. This recipe is a definite keeper.

      Reply
      • Richa

        April 29, 2022 at 4:31 pm

        Awesome! Yes mung beans work great as well

        Reply
    11. John

      April 18, 2022 at 6:47 pm

      5 stars
      Extremely delicious; thank you very much for the recipe!

      As an aside, do you have any general recommendations for how to increase the spiciness of Indian recipes? (With authentic Indian flavors and spices, ideally)

      Reply
      • Richa

        April 20, 2022 at 12:10 am

        Use Indian chili powder or cayenne and a bit of black pepper.

        Reply
        • ADA

          April 27, 2022 at 2:40 pm

          Hi Richa
          Will it work if I just replace with dairy version – like whole yoghurt? Are there considerations to be aware of when using them? Thanks.

          Reply
    12. Trina

      April 18, 2022 at 8:32 am

      5 stars
      Just a little update. I had just about a cup of the Barbara left over, decided to make it into a soup to stretch into another meal for both hubby and I. Added a little bit of veggie broth leftover from another meal, and chopped veggies. I added carrot, red pepper, mushrooms and spinach. It turned out quite tasty and gobbled it all up.
      Trina

      Reply
      • Vegan Richa Support

        April 18, 2022 at 9:42 am

        sounds yummy =)

        Reply
    13. Trina

      April 17, 2022 at 10:40 am

      5 stars
      I made this for breakfast. Used stovetop pressure cooker, beans done in about 17 minutes. They were soft and no liquid in pot. Added more liquid and adjusted salt, and added all the add ins you mentioned. I am going to try making the almond flour naan to accompany. The dal is delicious.
      Thank you,
      Trina

      Reply
      • Richa

        April 17, 2022 at 11:08 am

        Awesome! With stove top it depends on the stove and your cooker so it will take anywhere from 20ish to 40 mins

        Reply
    14. VA

      April 16, 2022 at 3:39 pm

      Hi Richa, I’m so excited to try this recipe but I don’t have store bought tomato puree on hand. Can I make tomato puree at home? Would 3 tomatoes be sufficient? Any other tips? Did you use home made cashew cream?

      Reply
      • Richa

        April 16, 2022 at 4:33 pm

        Yes 3 should be good. Purée them in a blender and cook for 6-10 mins on the stove top to thicken a bit and then add. I use either yogurt or cashew cream. For the cashew cream, blend 1/2 cup soaked cashews with 3/4 cup water until smooth and use. You can add more cashew cream as needed for the right creaminess.

        Reply
    15. Nandu

      April 15, 2022 at 9:39 pm

      50 minutes the instant pot will explode. Most days after soaking cook in less than 15 minutes. What is it made of, rocks.

      Reply
      • Richa

        April 15, 2022 at 9:52 pm

        Instant pot doesn’t explode. I’ve cooked food for 2 hours in it as well. Whole Urad takes a while to cook. Instant pot also cooks at lower pressure compared to stove top pressure cooker. 50 mins is perfect ad many have tried already

        Reply
    16. Vineet Aggarwal

      April 13, 2022 at 4:08 pm

      5 stars
      Hi Richa,

      I’ve been a big fan of your blog for a while but have just silently enjoyed your recipes until now — this recipe was so good that I had to come out of hiding and comment on how phenomenal it is. My wife is a huge maa sabut snob, so it is hard to please her unless it has come straight from a dhaba in Punjab. However, when I first tasted this one when it came out of the Instant Pot, I knew it was an instant winner. When she tried it, she was blown away, and thought I had been working on it all day (she was floored when she found out it had just been cooked for an hour in the Instant Pot). The smoked paprika, creaminess, etc. was just spot on. THANK YOU for this recipe and for all of your amazing recipes…

      Reply
      • Richa

        April 13, 2022 at 4:45 pm

        Yay!! I am so happy it turned out so well and got your wife approval! Thank you for this wonderful comment! ❤️❤️

        Reply
    17. Sneha

      April 12, 2022 at 7:47 pm

      5 stars
      Tried it for the first time and everything came together so perfectly. I used non dairy yogurt instead of cream. Thank you Richa for the quick and delicious recipe! Saved a lot of time.

      Reply
      • Richa

        April 12, 2022 at 10:29 pm

        Awesome! I love the dump done factor in this and it still tastes like so much work went into it!

        Reply
    18. Steph

      April 12, 2022 at 4:20 pm

      5 stars
      Another winner! Going into our regular rotation. Thank you!

      Reply
      • Richa

        April 12, 2022 at 4:29 pm

        Yay!!

        Reply
    19. Sue

      April 09, 2022 at 11:27 am

      5 stars
      So yummy, creamy and comforting. Thanks for another easy and very satisfying recipe Richa!!!

      Reply
      • Richa

        April 09, 2022 at 11:50 am

        ❤️❤️❤️

        Reply
    20. Emily

      April 08, 2022 at 8:38 pm

      5 stars
      This dal was sooo good and soo creamy! I was transported to an Indian restaurant! I bought the black lentils for this recipe and now it will be made again and again!

      Reply
      • Vegan Richa Support

        April 09, 2022 at 9:16 am

        yay! sounds like a nice journey

        Reply
    21. Maneesha

      April 06, 2022 at 9:50 am

      5 stars
      Amaaaazing recipe, Richa!! Love love love! I enjoyed it with basmati rice and added some kashmiri red chili pepper for extra heat 🔥I am loving your recent Indian recipe posts! Please do keep them coming! It’s like doing a culinary tour of India!

      Reply
      • Richa

        April 06, 2022 at 12:00 pm

        Awesome!!!

        Reply
    22. Pratima

      April 05, 2022 at 4:19 am

      5 stars
      Sooo easy ! Love it !

      Reply
      • Richa

        April 05, 2022 at 8:58 am

        Thanks! And comes out so good everytime!

        Reply
        • A

          April 16, 2022 at 6:16 pm

          5 stars
          Easy, smokey, perfect… Thanks to the Instants Pot “dump and (almost) done” aspect, smoked paprika, lack of alliums, and tastiness! I’m not always a fan of “smokey” flavored things, but this is delicious! I made it with mung beans, tomato paste, and a bit of extra water instead of black gram lentils and tomato purée since that’s what I had, and I added a chopped red pepper and some mushrooms, just for kicks… It turned out great, even with my “cooking” skills, or lack thereof! Thanks for an awesome recipe!

          Reply
          • Richa

            April 16, 2022 at 6:58 pm

            Yay!! You can use regular paprika or change up the spices for variation in flavor!

            Reply

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