VEGAN DAL MHAKANI WITH SWEET POTATOES AND ZUCCHINI

VEGAN DAL MHAKANI WITH SWEET POTATOES AND ZUCCHINI RECIPES
Ingredients:
1 cup black lentils (soaked overnight)
1/4 cup kidney beans (soaked overnight)
1 sweet potato, peeled and diced
1 zucchini, diced
1 onion, finely chopped
2 tomatoes, finely chopped
4 cloves garlic, minced
1 inch ginger, grated
1 tbsp cumin seeds
1 tbsp coriander powder
1 tsp garam masala
1/4 tsp turmeric powder
1/4 tsp red chili powder
1/4 cup coconut cream
3 cups water
Salt to taste
2 tbsp oil
Instructions:
Rinse the lentils and beans and soak them in water overnight. Drain the water and rinse the lentils and beans again before cooking.
Heat oil in a large pot over medium heat. Add cumin seeds and sauté for a minute.
Add the chopped onion and sauté until it turns translucent.
Add the minced garlic, grated ginger, and diced tomatoes. Cook until the tomatoes become soft and mushy.
Add the coriander powder, turmeric powder, and red chili powder. Cook for 2-3 minutes.
Add the soaked lentils and beans along with 3 cups of water. Mix well and bring to a boil.
Reduce the heat to low and let it simmer for 1-1.5 hours, or until the lentils are fully cooked and tender.
Add the diced sweet potatoes and zucchini. Simmer for another 15-20 minutes, or until the vegetables are cooked through.
Add the garam masala, salt to taste, and coconut cream. Mix well and cook for another 5 minutes.
Serve hot with rice or naan.