Vegan Dal Makhani

Step 1: Soak the Lentils and Beans

Rinse the whole urad dal and kidney beans several times until the water runs clear. Soak them in plenty of water with 1/2 tsp of baking soda for at least 8 hours, or overnight.

Step 2: Pre-cook the Lentils

Drain and rinse the soaked lentils and beans. Place them in a pot, cover with a couple of inches of water, and bring to a boil. Skim off any foam that forms on the surface. Boil for 10 minutes, then reduce to a simmer, cover, and cook for 80-90 minutes until they are very soft. Drain, reserving the cooking liquid. Roughly mash the cooked lentils and beans with a potato masher.

Step 3: Prepare the Masala Base

Heat oil in a large, deep pan over medium-high heat. Add the whole spices (cumin seeds, cloves, cardamom seeds, cinnamon stick, bay leaf) and cook for 45-60 seconds until they sizzle and are fragrant. This is called 'blooming'. Add the finely diced onion and sauté for 5-7 minutes until it starts to brown. Add the grated ginger and chopped garlic and cook for another minute.

Step 4: Simmer the Dal

Add the ground spices (coriander, red chili powder, nutmeg, salt, pepper) and tomato paste. Stir for 1-1.5 minutes. Add the diced tomatoes and cook for 2-3 minutes until they break down. Pour in the reserved lentil cooking liquid (about 3.5-4 cups, adding water if needed) and scrape the bottom of the pan. Add the mashed lentils, stir, and bring to a simmer. Reduce heat to low, cover, and simmer for at least 1 hour (80 minutes is ideal), stirring every 10 minutes.

Step 5: Add Creaminess and Blend

Stir in the coconut milk or cashew cream. Let it simmer for another 10 minutes. For an ultra-creamy texture, use an immersion blender to blend about a third of the dal directly in the pot.

Step 6: Smoke the Dal (Dhungar Method)

Heat a small piece of lump charcoal on a gas flame for about 2 minutes until red hot in spots. Place a small heatproof bowl in the center of the dal. Carefully put the hot charcoal in the bowl, drizzle with a little oil, and immediately cover the pot with a lid to trap the smoke. Let it infuse for 2-3 minutes, then remove the bowl.

Step 7: Add Final Touches

Remove the cinnamon stick and bay leaf. Stir in the chopped fresh cilantro and lemon juice to brighten the flavors.

Step 8: Prepare the Tadka (Tempering)

In a small pan, melt the vegan butter over medium heat. Add the optional sliced ginger and cook for 30 seconds. Add the kasoori methi (crushed between your hands), garam masala, and red chili powder. Sizzle for 30 seconds until fragrant.

Step 9: Finish and Serve

Pour the hot, sizzling tadka over the dal and stir it in. Serve immediately over basmati rice or with naan bread, garnished with more fresh cilantro.

• Soaking lentils with baking soda helps them soften and cook faster.

• Rinsing the urad dal until the water is clear helps achieve the reddish-brown color of the final dish.

• For an even creamier texture, mash some of the cooked lentils before adding them to the pot.

• Use an Instant Pot to significantly speed up the cooking process.

• The Dhungar method (coal smoking) is optional but adds an authentic, restaurant-style smoky flavor.

• Stir the dal every 10 minutes while simmering to prevent it from sticking to the bottom of the pan.

• Use homemade cashew cream instead of coconut milk for an even richer and creamier texture.

• If short on time, use canned kidney beans and add them with the cooked urad dal.