Making Vegan Dal Makhani

Step 1: Rinse and Soak Legumes

Rinse and scrub the whole urad dal and kidney beans several times under running water until the water runs clear. This removes dirt and some of the black color. Place the rinsed legumes in a bowl, add 1/2 teaspoon of baking soda, and cover with water. Soak for 8 hours or overnight. Drain and rinse the soaked legumes a few more times.

Step 2: Cook the Legumes

Transfer the rinsed legumes to a saucepan. Cover them with a couple of inches of water. Bring to a boil over high heat, then use a metal spoon to skim off any foam that develops on the surface. Boil for 10 minutes. Reduce heat to a simmer, cover, and cook for 80-90 minutes until the legumes are very soft and tender. (Alternatively, use canned kidney beans and add them later, or use an Instant Pot for faster cooking).

Step 3: Prepare Spices and Aromatics

While the legumes are simmering, prepare the spices and aromatics. For the whole spices, gather 1 teaspoon cumin seeds, 3 whole cloves, seeds from 4 cardamom pods (lightly crack the pods), 1 cinnamon stick, and 1 bay leaf. For the ground spices, grate a tiny bit of fresh nutmeg (about 1/8 tsp), and measure out 1 teaspoon each of coriander powder and Indian red chili powder (use 1/2 tsp chili powder for a milder dish), 1/2 teaspoon black pepper, and 1 teaspoon kosher salt. Finely dice 1 medium red onion. Grate a 1-2 inch piece of ginger and finely chop 4 cloves of garlic. Dice 2 medium tomatoes.

Step 4: Bloom Whole Spices

Heat 2 tablespoons of oil in a large, deep pan over medium-high heat. Add the whole spices (cumin seeds, cloves, cardamom seeds, cinnamon stick, bay leaf). Swirl the pan frequently to prevent burning. Toast for 45-60 seconds until the seeds start to sizzle and release their aroma.

Step 5: Sauté Aromatics

Add the finely diced red onion to the pan. Sauté for 5-7 minutes (or 8-9 minutes if not finely diced) until the onions start to brown. Add a splash of water if needed to prevent them from browning too quickly. Add the grated ginger and chopped garlic, and sauté for about 1 minute until fragrant.

Step 6: Add Ground Spices and Tomatoes

Add the ground spices (nutmeg, coriander, red chili powder, black pepper, kosher salt) and 1 tablespoon of tomato paste to the pan. Stir frequently for 1 to 1.5 minutes, allowing the spices and tomato paste to cook down. Add the diced tomatoes and cook for 2-3 minutes until they are broken down, soft, and the mixture begins to thicken.

Step 7: Combine and Simmer Dal

Drain the cooked beans and lentils, reserving the cooking liquid. Add enough water to the reserved liquid to make a total of 3.5-4 cups. Pour this liquid into the pan with the aromatics and spices, scraping up any flavorful browned bits from the bottom. Roughly mash the cooked beans and lentils using a potato masher, large wooden spoon, or fork. Add the mashed legumes to the pan. Bring to a boil, then reduce heat to a simmer. Simmer for at least 1 hour (80 minutes is preferred), stirring every 10 minutes. Add boiled water from a kettle if the dal starts to look too dry.

Step 8: Add Creaminess

Once the dal has simmered to your desired consistency, stir in 1/2 cup of full-fat coconut milk. Continue to simmer for about 10 minutes, stirring occasionally to prevent sticking. At this point, you can fish out and discard the cinnamon stick and bay leaf. For an ultra-creamy texture, use an immersion blender to blend about a third to half of the dal directly in the pot.

Step 9: Apply Dhungar Method (Charcoal Smoke)

To add a smoky flavor, heat a 1-2 inch piece of lump charcoal over an open flame on your stove until it turns red hot in spots and becomes slightly white (about 2 minutes). While the charcoal is heating, place a small glass or steel bowl in the middle of the dal. Carefully transfer the hot charcoal into the bowl using tongs. Immediately drizzle a small amount of oil (about 1/2 tsp) over the hot charcoal, then quickly cover the pan with a lid to trap the smoke. Let it infuse for 2-3 minutes. Remove the charcoal and bowl before serving.

Step 10: Final Touches

Chop 1/4 cup of fresh cilantro. Squeeze 1 tablespoon of lemon juice. Stir both into the dal. The acidity from the lemon juice helps to balance the spiciness and brightens the flavors.

Step 11: Prepare and Add Tadka

In a small pan, melt 2 tablespoons of vegan butter (or use a neutral-flavored oil) over medium heat. Add the thinly sliced ginger (if using) and cook for 30 seconds. Then, crush 1 teaspoon of kasoori methi (dried fenugreek leaves) between your hands and add it to the pan, along with 1/2 teaspoon of garam masala and 1/2 teaspoon of red chili powder. Stir for 30 seconds until fragrant. Pour the hot tadka directly over the dal and stir it in. This adds an extra layer of flavor and aroma.

Step 12: Serve

Serve the Vegan Dal Makhani hot over white rice or with warm vegan naan. Garnish with extra fresh cilantro if desired.

• Soaking legumes with baking soda helps soften them and reduces cooking time.

• Skim off the foam that develops when boiling legumes to remove impurities.

• The long simmering time (80-90 minutes) is crucial for achieving a super creamy and luscious texture.

• The Dhungar method (charcoal smoking) adds an authentic smoky flavor, replicating a tandoor oven.

• For an even creamier texture, use an immersion blender to blend about a third to half of the dal.

• The Tadka (tempered spiced oil) is a final flavor punch and should not be skipped for an authentic taste.

• You can use canned kidney beans and add them later to save time.

• Instead of coconut milk, you can make cashew cream by blending soaked raw cashews with water, lemon juice, and salt for a different creamy texture.

• This recipe can be adapted for an Instant Pot to speed up cooking time (refer to blog post for specific instructions).