INGREDIENTS
205 gs
urad dal
44 gs
kidney beans
1 tsp
baking soda
1 1/2 tbsp
grapeseed oil
2 inches
cinnamon stick
4
cardamom pods
3
cloves
1
bay leaf
1 tsp
cumin seeds
1 medium
onion
1 inch
ginger
4
garlic cloves
2 tbsp
tomato paste
1/8 tsp
nutmeg )
1 tsp
coriander
1 tsp
indian chile powder**** )
2 tsp
kosher salt
1 serving
freshly cracked pepper
2 media
tomatoes
840 mLs
liquid
120 mLs
full-fat coconut milk
12 gs
cilantro leaves and tender stems
1 tbsp
lemon juice
1/2 tsp
cane sugar )
1 inch
lump charcoal
1/2 tsp
neutral-flavored oil
42 gs
vegan butter
1 inch
ginger
1 tbsp
kasoori methi
1 tsp
garam masala
1/2 tsp
indian chile powder
70 gs
cashews
90 mLs
water
1 tbsp
lemon juice
1/2 tsp
kosher salt