Lots more Dals, Bean/Lentil Stews here
Black gram/ Whole Urad
Red Kidney Beans
Whole Urad lentils, Vigna mungo, black gram or black lentil are these pretty lentils which look like black Mung beans. The beans are available as whole or split or split+skinned like most whole lentils in India.
Ground into flour or soaked and fermented, urad is also extensively used in South Indian culinary preparations, such as dosa crepes, idli – steamed lentil cakes, vada – savory doughnuts, and Papad/Papadum.
Black gram is rich in good protein, vitamin A, B1 and B3 and has small amount of thiamine, riboflavin, niacin and vitamin C in it.
Red Kidney Beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, kidney beans’ high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, kidney beans provide virtually fat-free high quality protein.
Steps:
Tempering Ingredients.
Heat oil. Add cumin seeds and cook until fragrant.
Add garlic, ginger, chili and cook until golden.
Add onions and cook until translucent.
Add tomatoes, asafoetida, garam masala and cook until tomatoes are tender.
Add tempering to cooked beans. Add milks, mix well.
Cook until the beans are mushy.
Serve hot topped with a dollop of vegan butter or olive oil.
Dal Makhani – Beans in creamy buttery gravy
Allergy Information: Free of dairy, egg, corn, soy, gluten, grain, yeast
Serves 4-5
Ingredients:
For the Lentils:
1 cup whole black gram (whole Urad)
1/2 cup kidney beans (Rajma)
3.5 – 4 cups water
1 teaspoon salt or to taste
For the Tempering:
1/2 teaspoon red chili powder or cayenne or to taste
1 teaspoon cumin seeds
2-3 green chilis finely chopped (I use Serrano chili pepper)
1 inch ginger, finely chopped
5-6 garlic cloves, finely chopped
1 medium size onion, chopped
1/8 teaspoon asafoetida(hing)
1/2 teaspoon turmeric powder
1 teaspoon garam masala (regular or punjabi)
1 Tablespoon dried fenugreek leaves(Kasoori methi, or Use a 1/2 teaspoon fenugreek/methi seeds)-Optional
2 medium size tomatoes, chopped
2 Tablespoons Almond milk
1/4 cup Cashew milk (I used So delicious Cashew milk. Or Soak cashews and blend to make milky cashew cream.)
Vegan butter as needed
Method:
Pressure cook black gram and Kidney beans in 3.5 cups of water with salt and chili powder for 3-4 whistles.
Or use a slow cooker to cook both the beans and keep ready.
In a large pan, add oil and heat on medium-high heat.
Add cumin seeds and cook till they start to change color.
Add ginger, garlic and green chili and saute until golden.
Add onion and cook until translucent.
Add the tomato and cook until tomatoes are mushy. (13-15 minutes till this step).
Add the cooked black gram, kidney beans and the water they were cooked in.
Add garam masala and the milks. Mix, taste and adjust salt.
Add more water if the mixture is too thick.
Simmer on low heat till the dals/beans are totally soft and well blended. 30 minutes.
Or pressure cook for 1 whistle and then cook on low for another 10 minutes.
Top with a small dollop of vegan butter or olive oil and cilantro.
Serve with Roti/Naan flatbread or Rice Pilaf or other cooked grains like Quinoa, millet.
Clockwise: Roasted Butternut Squash Slider, Avocado Naan, Pasta Sauce Mixes in Jars, Cinnamon Rolls, Lasagna Bolognese, Triple Salted Caramel Brownies, Grilled Nacho Cashew Sandwich, Spiced Apple Cake with Salted Caramel, Home Made Doritos Spice Mix (featured on Oprah!), Whole Roasted Cauliflower in Creamy Makhani Gravy.
Vedged Out 
Mouthwatering goodness from Richa as usual!
Thanks Annie!
Just calling it like I sees it!
Everything always looks OH SO YUMMY!
The only thing I’ve really missed since going vegan is dal makhani. I used to live near two restaurants that made such great versions, I always ordered it when I went to them. Now I can have it again! I can’t thank you enough, Richa! And your Mum is awesome!
I love hearing that!
Thanks! i know right. I just left the thinking to Mom when she was visiting. 2 years back she would call me to ask about veganizing things.. now i call her 😉
I have wanted to try making my own dal, but now that I’ve stumbled across this recipe, I have no excuse not too! Thanks!
Exactly! Good luck!
you definitely dont!:)
My favorite dal!! Thanks for sharing your mom’s recipe!!
xo
kittee
I can’t wait to try it. Richa is amazing! It looks so good!
i cant choose between dals.. but the makhani definitely is a special one:)
Reblogged this on veganmayniac.
Realised it was a while since I’d taken a peep at your blog. As per usual, I am not disappointed by what I see! Might have to have a go at making this, this weekend….
Awesome! Let me know how it turns out!
This is RIDICULOUS. I mean, wow, this looks so good, and I think I have most of the ingredients in my cabinet, so maybe dinner tonight will be Dal. Thanks so much, both of you!
Great! Let me know how it turns out:)
Somer,
ANOTHER Thank You! This is the third recipe from you that has become a family staple (even though I just made this yesterday!). Extended family raved over this. We had it with rose matta rice. I did add the small spoon of Earth Balance as recommended . Tasty. Thanks for finding and sharing
Bobbi Dwyer
🙂 🙂 🙂
All thanks goes to Richa on this one, but thanks for all the love!
I am so glad that you made the dal and everyone loved it! :))
I so wish Richa lived next to me too, she whips up the most amazing foodie treat and dishes- she is such a sweetie too!
a lot of everyday food is simple indian fare 🙂 spicy and delicious:) if i did live close to you i would send some over:)
Help! Please! We so love this dish and excited to try this vegan version. Somehow, unfortunately, I messed it up. Ugh. I got hung up on the liquid amounts. I cooked the dal on the stovetop, and didn’t know how much liquid to use. Would you have used the same amount as in a pressure cooker? It wasn’t creamy. Instead it was bitter. Do you have any advice? We want to make this dish work! Thank you.
Hi Peter,
You would have to use atleast double the amount of liquid and cook it in a closed pan until both beans are tender. Also, soak them overnight before cooking on stovetop. I dont know why it got bitter. Maybe the beans or the tempering got burnt? or more than mentioned dried fenugreek leaves/seeds were added? Hope this helps. .
Wow! Thank you for such a quick reply. That helps a lot. I also used powdered fenugreek, so perhaps I shouldn’t have used the whole amount you listed? And really, we LOVE your blog. Thank you for everything!
yes the powdered fenugreek is likely fenugreek seeds powdered, so use 1/4 tsp. fenugreek/methi is a very bitter seed with slightly less bitter leaves. a tablespoon of the seed powder will definitely make it bitter.
Do you need to soak the beans beforehand if you are using split black urad?
How can I remove the bitterness? Any Idea
I think Richa has all ready answered that question in a previous comment.