Classic Dal Makhani with a Vegan Twist

Creamy and rich dal makhani — literally "buttery lentils" — is probably one of my husband's very favorite dishes on those rare occasions when we do eat or order out. This Punjabi dish usually consists of whole urad beans, kidney beans, butter, cream and, of course, spices.

Popular at roadside stops and food stalls in North India, this dish is now a classic that has extended beyond the borders of India. If only we could get such delights at quick stops and stalls here in North America! Luckily, it can be made at home without too much fuss and bother. I've made several attempts myself to create this dish in my own kitchen and this time around, I skipped the dairy component and went with coconut milk for the creamy element that adds to the texture of the velvety legumes. I honestly think this version is the best one I have made so far. You won't miss the dairy. Even better than restaurant versions, because in my opinion, homemade in your kitchen with fresh ingredients and tender loving care makes for a more enjoyable meal.

The earthy flavors of the dals are layered with the aromatic tastes of cinnamon, cardamom, cloves and nutmeg, along with a complex but subtle heat from chilies, Kashmiri chili powder and garam masala, with a little tang from tomato, all tempered by creamy coconut milk and completed with a bit of bitterness from dried fenugreek leaves. One mouthful is such a fusion of wonderful taste sensations that no one will believe it is so straightforward to prepare. Serve with rice and favorite Indian savory breads, such as naan.

Classic Dal Makhani with a Vegan Twist

Recipe by Lisa Turner Cuisine: Indian Published on November 20, 2015 A classic warm, creamy and fragrant spiced Punjabi bean curry turned into an equally delicious vegan preparation Print this recipe Ingredients: 3/4 cup whole dried urad beans (black gram) 1/4 cup dried red kidney beans 1 cinnamon stick 1/2 teaspoon turmeric 3 3/4 cups water 3 medium tomatoes, chopped 1-inch piece ginger, minced or grated 2 cloves garlic, minced or crushed 2 red or green chilies, seeded and finely chopped 1/2 to 1 teaspoon paprika 1/2 teaspoon ground coriander 1/2 teaspoon liquid smoke (optional) 1 teaspoon garam masala   2 tablespoons coconut oil 1 teaspoon cumin seeds 3 whole cloves 3 green cardamon pods 2 black cardamon pods small handful of dried curry leaves 1/2 teaspoon Kashmiri chili powder 1/4 teaspoon ground nutmeg or mace 1/2 teaspoon asafetida 3/4 cup coconut milk small handful of dried fenugreek leaves (methi), crushed 1 teaspoon sea salt, or to taste Instructions: Rinse the urad beans and kidney beans and soak overnight in enough water to cover. Drain and rinse, then transfer to a large saucepan and add the cinnamon stick, turmeric and water. Bring to a boil, reduce the heat to medium-low, and cover. Simmer for 50 minutes. While the beans are cooking, combine the tomatoes, ginger, garlic, chilies, paprika, coriander, liquid smoke if using, and garam masala in a small food processor or blender. Pulse until a smooth purée is formed. Add a little water if necessary. Heat the coconut oil in a skillet over medium heat. When hot, add the cumin seeds, cloves, cardamon pods and curry leaves. Cook for a few minutes until fragrant. Add the chili powder, nutmeg or mace and asafetida to the pan. Stir for a minute. Now add the puréed tomato mixture and cook, stirring often, for about 10 to 12 minutes until thickened. Add this mixture to the beans and pour in the coconut milk. Mash some of the beans with a fork or potato masher and simmer for another 15 minutes, stirring often. Add the fenugreek leaves and salt, stir well, and serve hot with fresh cooked white basmati rice. Makes 4 servings

You might perhaps want to try these recipes featuring urad dal:
Spicy Urad Dal with Cauliflower and Peas
Urad Dal with Toor Dal and Spinach and Parsley
Urad Dal Tomato Soup
Savory Rice and Urad Dal Pancakes (Dosas)

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Dal Makhani (Black Gram and Kidney Bean Curry)

I was once told that dal makhani is "truck stop food" in the Punjab, but as far as I'm concerned that's an endorsement of Punjabi truck stops and not a criticism of the dish. Warm, creamy and spicy, variations of this once humble north Indian staple have become signature dishes in fine Indian restaurants over here, and it's my husband's favorite curry when eating out.

Like other famous dal curries, dal makhani — literally "buttery" lentils — invites experimentation. The essentials of whole urad beans or black gram, and red kidney beans, ginger, garam masala and cream remain the same, but otherwise the dals are a canvas upon which to work your seasoning art. Even if I do say so myself, my version here improves upon some of the best dal makhanis I've ever eaten. The earthy and nutty flavors of the dals are layered with the bittersweet aromatic tastes of cinnamon, cardamom and mace, followed by a complex but subtle heat from chilies, Kashmiri chili powder and garam masala, with a little tang from tomato and amchoor powder, all tempered by a sweet thick cream. One mouthful is such a fusion of wonderful sensations that no one will believe it is so incredibly simple to make!

The creamy texture of dal makhani comes from the whole urad beans, small round dark-skinned beans that become very glutinous with cooking — quite unique to beans — and impart a wonderfully rich and earthy flavor. They're easy to find in Indian or Asian grocers, as is the wonderful paprika-like Kashmiri chili powder and other spices in this recipe. Pair this flavorful dal curry with hot fresh cooked rice and Indian flatbreads for a completely satisfying vegetarian dinner, or substitute coconut cream or reduced almond milk to make this a vegan dal makhani.

Dal Makhani (Black Gram and Kidney Bean Curry)

Recipe by Lisa Turner Cuisine: Indian Published on October 6, 2012 The classic Punjabi warm, creamy and spicy curry of black gram and red kidney beans Print this recipe Dal: 3/4 cup dried whole urad dal (black gram) 1/4 cup dried red kidney beans 1/2 teaspoon turmeric 2-inch piece cinnamon stick 3 black cardamon pods, slightly crushed 2 to 3 cloves garlic, minced 2-inch piece fresh ginger, finely chopped Tarka: 2 tablespoons ghee or oil 1 teaspoon cumin seeds 1 teaspoon fenugreek seeds (optional) 2 to 3 fresh green or red chilies, seeded and finely chopped 2 teaspoons Kashmiri chili powder 1/2 teaspoon amchoor powder (optional) 1/2 teaspoon cayenne 1/2 teaspoon mace 1/2 teaspoon garam masala 1 tomato, finely chopped small handful of dried curry leaves 1 1/2 teaspoons sea salt, or to taste Finish: 1/4 to 1/3 cup heavy cream, whisked Instructions: Rinse the beans and soak overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with 3 cups of fresh water. Add the turmeric, cinnamon stick, cardamon pods and about 1/3 of the ginger and 1/3 of the garlic. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 1 hour or until the beans are tender. Stir occasionally, adding more water as needed. While the beans are cooking, heat the ghee or oil in a small skillet over medium-high heat. When hot, add the cumin seeds and fenugreek seeds, stirring for about 30 seconds. Add the rest of the garlic and ginger and the fresh chilies and stir and fry for a minute or two. Toss in the spices, stir for 30 seconds, and then add the tomato, curry leaves and salt. Simmer until the mixture thickens somewhat — about 5 minutes. When the beans are cooked, mash them a few times with a fork or potato masher. Transfer the contents of the skillet to the cooked beans, stir well to combine and cook the beans for another 15 minutes to blend the flavors. Remove the cinnamon stick and cardamon pods, taste and adjust for seasoning. Swirl some whisked cream into each portion and sprinkle with a bit of garam masala. Makes 4 servings

More dal curries you will enjoy:
Dal Kootu
Tangy Red Lentil Dal with Goda Masala
Spicy Urad Dal with Tomato and Fennel Seeds
Marwadi Mixed Dal

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