Creamy Dal Makhani

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

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. Start 4m timer

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) Start 90m timer

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.

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. Start 1m timer

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. Start 7m timer

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). Start 4m timer

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.

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. Start 80m timer

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

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. Start 3m timer

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].

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. Start 1m timer

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). Start 15m timer