Name: Creamy Dal Makhani
Prep time: 54 min
Cook time: 125 min
Total time: 180 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 205 g whole urad dal (aka black gram); 44 g dried kidney beans (see ingredient notes for canned bean option); 1 teaspoon baking soda; 3.5 cups liquid (water + bean cooking liquid); 0.5 cup cashew cream (recipe below or full-fat coconut milk); 1 cup fresh cilantro (leaves and tender stems, chopped); 1 tablespoon lemon juice (plus more as needed); 0.5 teaspoon organic cane sugar (as needed); 1.5 tablespoons grapeseed oil (or neutral oil); 1 null cinnamon stick (2 to 3-inch); 4 null green cardamom pods (seeds only (0.25 heaping tsp of seeds)); 3 null whole cloves; 1 null bay leaf; 1 teaspoon cumin seeds; 1 medium-large red onion (very finely diced); 1 inch piece fresh ginger (minced or grated); 4 null garlic cloves (finely chopped); 2 tablespoons tomato paste; 0.125 teaspoon nutmeg (freshly grated or ground); 1 teaspoon coriander powder; 0.5 teaspoon Indian red chile powder (0.5 tsp for mild, 1 tsp for spicier); 2 teaspoons kosher salt (use a little more than half if using sea salt); null to_taste black pepper (freshly cracked); 2 medium tomatoes (8-10 oz (230-280g), diced); 1 inch piece lump charcoal (1 to 2-inch); 0.5 teaspoon neutral-flavored oil; 3 tablespoons vegan butter (42g); 1 inch piece ginger (peeled and cut into matchsticks (optional)); 1 tablespoon kasoori methi (crushed with your hands); 1 teaspoon garam masala

Instructions

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1

Rinse the [whole urad dal] and [kidney beans], scrubbing and draining several times until water runs clear.
2

Cover the [lentils] and [beans] with water and add baking soda (1 teaspoon). Soak for 8 hours (or overnight). Alternatively, quick soak with boiling water for hours (4). Drain and rinse until water is clear.
3

Cook the [lentils] and [beans]: Transfer to a medium saucepan, cover with 2 inches water (1 to) and kosher salt (0.5 teaspoon). Bring to a boil, skim foam, then boil uncovered for minutes (10). Reduce heat to a simmer and cook for 90 minutes (80 to) until very soft. Add freshly boiled [water] as needed to prevent drying. (Instant Pot method in notes)
4

Drain the [lentils] and [beans] into a colander over a bowl, saving the cooking liquid. Measure [cooking liquid] and add enough [water] to make cups (3.5). Roughly mash the [lentils] and [beans] with a potato masher. Set aside.
5

Start cooking the dal: Heat grapeseed oil (1.5 tablespoons) in a deep saute pan or Dutch oven over medium-high heat. Add stick (1 cinnamon), cardamom pods (4 green), cloves (3 whole), leaf (1 bay), and cumin seeds (1 teaspoon). Cook for 60 seconds (45 to), stirring frequently, until aromatic.
6

Add onion (1 red) with a pinch or two of [kosher salt]. Cook, stirring occasionally, until browning, for 7 minutes (5 to). Add splashes of [water] to deglaze and prevent burning.
7

Add piece fresh ginger (1 inch) and cloves (4 garlic), cook for minute (1), tossing. Stir in tomato paste (2 tablespoons), nutmeg (0.125 teaspoon), coriander powder (1 teaspoon), Indian red chile powder (0.5 teaspoon), 2 teaspoons kosher salt (1.5 to), and [black pepper to taste]. Stir for 90 seconds (60 to). Add tomatoes (2 medium) and their juices; cook until softened for 3 minutes (2 to).
8

Pour in the liquid (3.5 cups) (water + bean cooking liquid) and scrape up any browned bits. Add the [mashed lentils] and [beans], stirring well.
9

Bring to a boil, then reduce to a simmer. Stir every minutes (10) for 80 minutes (60 to) (slow cooking makes it creamy). Add more freshly boiled [water] as needed to prevent drying.
10

Pour in cashew cream (0.5 cup) or [coconut milk] and simmer for another minutes (10), stirring occasionally.
11

Dhungar Method (optional, for smokiness): Place a small stainless steel or glass bowl (or hollowed onion half) in the center of the dal. Using tongs, heat piece lump charcoal (1 inch) over an open flame for 3 minutes (2 to) until red hot. Transfer charcoal to the small bowl, pour neutral-flavored oil (0.5 teaspoon) on it, and immediately cover the pan to trap smoke for 3 minutes (2 to). Remove charcoal and stir the dal.
12

Stir in fresh cilantro (1 cup) and lemon juice (1 tablespoon). Season to taste with [kosher salt], adding 1 teaspoon organic cane sugar (0.5 to) if too acidic. Remove [cinnamon stick] and [bay leaf].
13

Make the tadka: Heat vegan butter (3 tablespoons) in a medium frying pan over medium-high heat. Once melted, add piece ginger (1 inch) (if using) and cook for seconds (30), stirring. Crush kasoori methi (1 tablespoon) into the butter, add garam masala (1 teaspoon) and Indian red chile powder (0.5 teaspoon). Cook for another seconds (30), swirling. Pour the tadka over the dal and serve.
14

If making the cashew cream: Cover raw cashews (0.5 cup) with water in a saucepan. Bring to a boil and boil for minutes (15). Drain and rinse (or soak overnight in cool water). Transfer cashews to a food processor with water (6 tablespoons), freshly squeezed lemon juice (1 tablespoon), and kosher salt (0.5 teaspoon). Blend for 4 minutes (3 to), scraping down sides, until smooth. (Double recipe for high-powered blender).